Simple Shrimp Scampi
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
409 kcal
-
Course
Main Course
Simple Shrimp Scampi
Description
Simple Shrimp Scampi centers on large peeled shrimp cooked in a skillet with butter and olive oil, bringing out their delicate texture. Minced garlic and lemon zest are sautéed first to infuse the fat with aromatic flavors, then white wine and optional red chili flakes create a lively base. The shrimp are cooked just until tender and slightly translucent and then combined with fresh lemon juice and additional butter for a glossy, flavorful sauce. Fresh parsley added at the end brightens the dish.
The finished dish combines the richness of butter and olive oil with the sharpness of citrus and the subtle heat of chili flakes, balancing well with the natural sweetness of shrimp. The quick cooking method preserves the shrimp’s juiciness and prevents toughness.
Serve this scampi over buttered noodles, white rice, or alongside steamed vegetables. It also works nicely with crusty bread for dipping. The recipe makes four main course servings or can be used as an appetizer for more people.
When preparing, zest lemons before juicing to avoid removing zest after cutting. Using dry white wine such as Pinot Grigio or Chardonnay adds acidity and depth, though chicken broth is an acceptable substitute. If using frozen shrimp, thaw completely and devein for the best texture and flavor. This recipe is best enjoyed fresh but can be prepped by cleaning shrimp up to a day ahead. Discard any shrimp stock or shells or reserve them for making homemade stock separately.
Ingredients
- 4 tablespoons butter divided (1/2 stick)
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon lemon see note 1, zest
- 1/4 cup white wine see note 2, dry
- 1/4 teaspoon red chili flakes (optional)
- salt freshly ground
- black pepper freshly ground
- 2 pounds Shrimp peeled, tails on (see note 3, large
- 2 tablespoons lemon juice (about 2 lemons)
- 2 tablespoons parsley chopped, fresh
Instructions
- In a large skillet over medium-high heat, add 2 tablespoons butter and olive oil and heat until butter is melted. Stir in the garlic and lemon zest until fragrant, about 30 seconds.
- Stir in the wine, red pepper flakes if using, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Bring to boil. Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
- Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes longer. Remove from heat and stir in lemon juice and remaining 2 tablespoons butter. Season to taste with salt and pepper and garnish with parsley.
Notes
- Always zest the lemon before cutting it to make squeezing easier and preserve zest quality.
- Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce; chicken broth can be a non-alcoholic substitute.
- For best results, use raw, peeled large shrimp and remove the vein by slicing along the back and pulling it out.
- This recipe yields four main servings but can serve more as an appetizer.
- Cooked shrimp is best enjoyed immediately for tenderness; leftovers can be refrigerated for a day.
- Consider making shrimp stock with shells for use in soups or sauces.
- Serve over buttered noodles, rice, or with steamed vegetables and crusty bread to complement the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 602mg | 201% |
| Sodium | 1867mg | 78% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 343mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
