5 from 24 votes
Simple Shrimp Scampi
Simple Shrimp Scampi offers tender large shrimp cooked briefly in a buttery olive oil sauce infused with minced garlic, lemon zest, and white wine. The shrimp are quickly sautéed to maintain a juicy, slightly translucent texture, then finished with fresh lemon juice and butter for a bright, rich flavor. The addition of red chili flakes adds a mild heat if desired, while parsley provides a fresh herbal note. This recipe yields a flavorful and versatile dish ideal for serving over rice, noodles, or with crusty bread.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
servings
Calories:
409 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 409
% 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.