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Cooked shrimp topped with minced garlic and chopped herbs, served in a garlic butter sauce with a black spoon scooping a piece.
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Shrimp Scampi

Shrimp scampi has restaurant vibes but it takes just 20 minutes to make at home! It’s buttery, garlicky, and packed with bright lemon flavor.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish, Seafood
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 pound large shrimp, 20/30 count (peeled, deveined, tails removed)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, finely minced
  • ¼ cup dry white wine (see note)
  • zest from one small lemon (be sure to zest the lemon before juicing it)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

For Serving (optional):

  • cooked linguine, extra lemon wedges, shredded Parmesan

Instructions

  • Thaw shrimp if frozen. Pat dry with paper towels. Season with salt, pepper, and red pepper flakes.
    1 pound large shrimp, 20/30 count, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, ¼ teaspoon crushed red pepper flakes
  • Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Once butter is melted and foaming, add shrimp in a single layer. Cook 1½ to 2 minutes per side, just until pink and opaque (see note). Transfer cooked shrimp to a clean plate.
    2 tablespoons olive oil
  • Reduce heat to medium-low. Add remaining 2 tablespoons butter and garlic to the skillet. Cook 30 to 45 seconds, stirring constantly, until the garlic is fragrant (don’t let it brown).
    4 cloves garlic, finely minced
  • Add white wine to the skillet, and increase heat to medium. Simmer for 3 to 4 minutes, scraping up any browned bits, until slightly reduced.
    ¼ cup dry white wine
  • Stir in lemon zest and lemon juice. Taste and adjust seasoning. Return shrimp to the skillet and toss gently to coat in the sauce. Cook just to warm through, about 1 minute.
    zest from one small lemon , 1 tablespoon fresh lemon juice
  • Remove from heat and stir in parsley.
    2 tablespoons chopped fresh parsley
  • Serve immediately over pasta or with crusty bread to soak up the sauce.

Notes

  • Shrimp: The size of the shrimp you use will determine the cooking time. Try not to overcook the shrimp. Once it turns pink and opaque, and curls into a C-shape, you can remove it from the pan.
  • Wine: Choose a dry white wine rather than a sweet wine. I like to use sauvignon blanc, pinot grigio, or a blend. If you don’t want to cook with wine, you can substitute ¼ cup chicken broth and 1 teaspoon white wine vinegar but the flavor will be slightly different. 

Nutrition

Serving: 4ounces shrimp with sauce | Calories: 278kcal | Carbohydrates: 2g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 432mg | Potassium: 345mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 557IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg

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