Shrimp Scampi without Wine Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
227 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Shrimp Scampi without Wine Recipe
Description
Shrimp Scampi without Wine Recipe focuses on fresh large shrimp cooked in a garlicky butter and olive oil sauce brightened with lemon zest and juice. The recipe starts by making a quick shrimp stock from the shells, which is reduced before being added to the pan, strengthening the seafood essence without using wine. The shrimp are sautéed gently to maintain a tender and juicy texture, while the sauce develops a slight thickness from the shrimp stock reduction.
The garlic provides aromatic depth while the lemon contributes citrus brightness, and fresh parsley adds herbal freshness. This scampi is suitable to be served on its own or paired with pasta, rice, or crusty bread to soak up the flavorful sauce.
Jumbo or extra-large shrimp with shells work best here for making the shrimp stock. The recipe allows adjustments such as using pre-cooked shrimp and chicken stock if shells aren't available. Leftovers can be stored refrigerated for two days and reheated lightly on the stove to avoid overcooking the shrimp.
Ingredients
For the shrimp & shrimp stock:
- 1 pound Shrimp thawed if frozen, large or extra large
- 1 cup water
- ½ teaspoon kosher salt
For the shrimp scampi:
- 2 tablespoons olive oil
- 3 tablespoons butter unsalted
- 5 cloves garlic peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons parsley chopped, fresh
Instructions
- Prep shrimp: Peel and devein shrimp, reserving the shells. You can leave the tail on or off based on your preference. Place deveined shrimp in a bowl and set it aside.
- To make the quick shrimp stock, place the shells in a small saucepan along with a cup of water and salt. Bring to a boil and simmer uncovered for about 10 minutes or until it is reduced in half.
- Strain shells and reserve the liquid. You should be left with approximately ½ cup of shrimp stock.
- Heat olive oil and butter in a large skillet over medium heat. Add in minced garlic and saute until fragrant, 1-2 minutes.
- Stir in ⅓ of a cup of the reserved shrimp stock and salt and pepper. Cook, stirring occasionally, until thickened for about 2-3 minutes.
- Add the shrimp and distribute it in the pan, making sure that it doesn’t overlap.
- Cook shrimp on one side for 1-2 minutes and then flip it over and cook for another 1-2 minutes or until it turns pink and translucent.
- Remove from heat, and stir in the lemon zest and lemon juice. Garnish with parsley and serve immediately.
Notes
- Use jumbo or extra-large shrimp with shells to make the shrimp stock for deeper flavor.
- If using frozen shrimp, thaw fully and peel and devein before cooking.
- Pre-cooked shrimp reduces searing time and can be cooked with chicken stock instead of shrimp stock.
- Season with red pepper flakes, paprika, cumin, or parmesan for added flavor variations.
- Store leftovers in an airtight container in the fridge up to two days and reheat gently on the stove while watching carefully to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 165mg | 55% |
| Sodium | 1230mg | 51% |
| Potassium | 173mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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