You won’t believe how easy this recipe for shrimp scampi comes together. You can have dinner on the table in under 30 minutes which makes it perfect for a weeknight dinner, yet this recipe is also a great classic for entertaining guests. It’s a simple dish made with a just a few ingredients, but it tastes fancy! Sautéed shrimp tossed in a garlic butter white wine sauce which is complimented with a burst of fresh lemon. Serve this dish over a bed of pasta or with crusty bread to soak up all the delicious sauce! The most time-consuming part is peeling and deveining the shrimp, but you can buy your shrimp already peeled and deveined to save time!
- ½ tsp salt
- 1 ½ pounds shrimp, peeled, deveined & butterflied
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ⅛ tsp crushed red pepper flakes, or to taste
- ½ cup dry white wine or broth
- 4 tbsp butter
- 1 tbsp lemon juice
- salt, to taste
- 3 tbsp chopped parsley
- Freshly ground black pepper
- Cooked pasta or crusty bread
Season the shrimp with ½ tsp salt.
In a large skillet over medium-high heat, add 2 tbsp olive oil and cook shrimp until it is pink but slightly undercooked, about 2 minutes per side (you will finish cooking it in the sauce later.) Transfer to a plate and set aside, leaving as much oil in the pan as possible.
Add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add wine and let reduce by half, about 2 minutes.
Add the butter and stir until the butter is melted and the sauce is thickened, about 4-5 minutes more.
Add the shrimp back into the pan and toss to coat until the shrimp is fully cooked about 2-3 minutes, depending on their size. Add the lemon juice and turn off the flame. Add salt, to taste.
Garnish with parsley and freshly ground black pepper.
Serve over pasta or with crusty bread.