Description
Sweet shrimp cooked in a rich, buttery garlic sauce with a hint of lemon, served over a bed of tender pasta. This indulgent dish brings the taste of the coast straight to your dinner table.
Ingredients
For the Shrimp Scampi:
- 1 lb large shrimp, peeled and deveined (fresh or frozen)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional)
- ½ cup dry white wine (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- 8 oz linguine or spaghetti pasta (optional)
- Crusty bread (optional)
- Fresh lemon wedges (for garnish)
Instructions
If you’re using frozen shrimp, be sure to thaw them beforehand. The best way to do this is by placing the shrimp in a bowl of cold water for 10-15 minutes or leaving them in the refrigerator overnight. Once thawed, pat them dry with paper towels to remove excess moisture. This will help ensure the shrimp sear nicely in the pan.
If your shrimp are already peeled and deveined, you’re ready to start. If not, remove the shells and veins, leaving the tails intact for a more elegant presentation, though this is optional.
If you’re planning to serve the Shrimp Scampi with pasta, cook the linguine or spaghetti according to the package instructions. Be sure to cook the pasta al dente, as it will continue to cook when mixed with the sauce. Drain the pasta, reserving about 1 cup of pasta water in case you need to thin the sauce later.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the oil is hot, add the shrimp in a single layer. Cook the shrimp for about 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery if left too long on the heat.
Once the shrimp are cooked, transfer them to a plate and set aside. Keep any remaining butter and oil in the pan, as this will be used to make the sauce.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant. Be careful not to let the garlic burn, as this can make the sauce bitter.
Once the garlic is soft and aromatic, add the crushed red pepper flakes (if using) and cook for another 30 seconds to release the heat. If you’re using white wine, pour it into the skillet now and allow it to cook down for 2-3 minutes. This will reduce the wine slightly, intensifying the flavor and adding depth to the sauce.
After the wine has reduced, add the lemon juice and lemon zest. Stir the mixture to combine, scraping up any browned bits from the bottom of the skillet to incorporate the full flavor into the sauce.
Return the cooked shrimp to the skillet, tossing them in the garlic butter sauce to coat them evenly. Cook for another 2-3 minutes to allow the shrimp to soak in the flavors of the sauce. Taste the sauce and adjust the seasoning with salt and pepper as needed.
If the sauce is too thick, you can add a bit of the reserved pasta water to thin it out. Stir in the fresh parsley and remove the skillet from the heat.
If you’re serving the Shrimp Scampi over pasta, divide the cooked pasta among plates and spoon the shrimp and sauce over the top. Alternatively, you can serve the shrimp on its own with a side of crusty bread to soak up the delicious sauce. Garnish with extra fresh parsley and lemon wedges for a burst of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 26g
- Carbohydrates: 10g
- Protein: 30g