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.
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