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The Most Delicious Garlic-Butter Shrimp Scampi
4.8 from 36 votes

The Most Delicious Garlic-Butter Shrimp Scampi

A classic recipe full of flavor and with all the details done right; perfectly cooked shrimp in a delicious garlic, butter and white wine sauce. Serve it with pasta or crusty bread for sopping up the sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 1 - 1 1/2 pounds extra-large U 26/30 shrimp, peeled and deveined
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter divided, unsalted
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 3 shallot finely diced (about 1 1/4 cups, medium
  • 5 garlic minced, cloves
  • Pinch red pepper flakes optional
  • black pepper freshly ground
  • 3/4 cup dry white wine or dry vermouth
  • 2 teaspoons lemon from 1 large lemon, finely grated zest
  • 3 tablespoons lemon juice from 1 large lemon
  • 1/4 cup parsley finely chopped leaves

Instructions

    Cup of Yum
  1. Dry the shrimp and add them to a medium bowl; toss well with 1 teaspoon kosher salt and 1/4 teaspoon baking soda. Return to the refrigerator and allow to sit for at least 15 minutes and up to 1 hour.
  2. In a large skillet set over medium heat, melt 1 tablespoon butter and the olive oil. Add the shrimp and arrange into an even layer. Cook until barely pink on bottom side, about 2 minutes. Turn and cook until shrimp are pink on the other side and no longer translucent in the middle, about 1 to 2 minutes longer. Remove the shrimp to a plate and set aside.
  3. If the pan looks dry, add another tablespoon olive oil. Add the shallots and cook, stirring often, until they begin to soften, about 3 to 4 minutes. Add the garlic and red pepper flakes and cook until soft and fragrant, about 1 to 2 minutes. Add wine and bring to a boil. Let the simmer for 1 minute; add the rest of the butter and swirl and stir the pan until the butter melts. Stir in the lemon zest, lemon juice and parsley. Return the shrimp to the pan and toss until shrimp are hot and coated in sauce.
  4. Serve hot, over pasta or with crusty bread for soaking up the sauce.