shrimp scampi
This classic shrimp scampi recipe features succulent shrimp sautéed in a garlic and butter sauce, finished with a sprinkle of lemon juice and fresh parsley. It’s quick to prepare, making it a perfect weeknight dinner or elegant meal for guests.
Equipment
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 lemon juicer optional
- 1 cutting board
- 1 pasta pot if serving with pasta
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes Adjust to taste.
- salt To taste.
- black pepper To taste.
- 1/4 cup dry white wine or chicken broth
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 8 ounces linguine or spaghetti Optional, if serving with pasta.
Instructions
- If you're serving the shrimp scampi with pasta, cook the linguine or spaghetti according to package instructions. Drain and set aside, reserving some pasta water.
- In a large skillet, heat the butter and olive oil over medium heat until the butter has melted.
- Add the minced garlic and red pepper flakes to the skillet, cooking for about 1 minute, just until the garlic becomes fragrant but not browned.
- Raise the heat to medium-high and add the shrimp to the skillet. Season with salt and black pepper. Cook for about 2 minutes on each side until the shrimp turn pink and opaque.
- Pour in the white wine (or chicken broth) and let it simmer for 2 minutes to reduce slightly.
- Squeeze the lemon juice over the shrimp and sprinkle with chopped parsley. If using pasta, add the cooked pasta to the skillet and toss everything together. If the mixture seems dry, add a little reserved pasta water.
- Taste and adjust the seasoning if necessary. Serve immediately.
Notes
For a little extra flavor, consider adding a pinch of paprika or a tablespoon of freshly grated Parmesan cheese before serving.
You can substitute shrimp with other seafood like scallops or lobster if desired.
This dish pairs excellently with a side of crusty bread to soak up the delicious sauce.