Description
This Garlic Butter Shrimp Scampi is a quick and flavorful seafood dish featuring succulent large shrimp cooked in a fragrant garlic butter sauce with a hint of white wine and lemon. Perfect for a weeknight dinner or special occasion, this recipe yields tender, juicy shrimp coated in a zesty, buttery sauce.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound shrimp (large, peeled and deveined, 16-20 count)
- ½ teaspoon kosher salt (or more to taste)
Cooking Base
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
Flavorings
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (crushed)
- ½ cup dry white wine (or chicken broth)
- 1 lemon (zested and juiced)
- 2 tablespoons parsley (chopped)
Instructions
- Season the Shrimp. Pat the shrimp very dry with paper towels to remove excess moisture, then season lightly with kosher salt on both sides to enhance flavor.
- Heat the Skillet and Add Fat. Heat a large skillet over medium-high heat and add the olive oil along with 2 tablespoons of unsalted butter. Allow the butter to melt and the skillet to get hot.
- Cook the Shrimp. Place the shrimp in a single layer in the hot skillet and cook for 1 to 2 minutes on each side until they turn pink and opaque. Immediately transfer the shrimp to a plate to prevent overcooking.
- Sauté the Garlic. Reduce the heat to medium, add the remaining 2 tablespoons of butter to the skillet, then add the minced garlic. Cook for about 30 seconds until fragrant, making sure the garlic does not brown.
- Add Flavorings and Reduce Sauce. Stir in red pepper flakes, dry white wine, lemon zest, and lemon juice. Simmer the sauce for 2 to 3 minutes to allow it to reduce slightly and intensify the flavors.
- Combine Shrimp and Sauce. Return the cooked shrimp and any juices to the skillet, tossing them gently to coat in the sauce. Cook together for about 1 minute, then taste and adjust seasoning as needed.
- Finish and Serve. Remove the skillet from heat, sprinkle fresh chopped parsley over the shrimp, and serve immediately for best flavor and texture.
Notes
- Ensure shrimp is fully thawed and patted dry to prevent excess water diluting the sauce.
- White wine can be substituted with chicken broth if preferred or to avoid alcohol.
- Use fresh garlic for best flavor; powdered garlic will not yield the same aroma.
- Adjust red pepper flakes according to your preferred spice level.
- Serve with pasta, crusty bread, or over rice to soak up the delicious sauce.
