Simple Shrimp Scampi

Quick and easy Shrimp Scampi is on the table in 30 minutes. So buttery and delicious, the whole family will love it. Great with pasta, rice, or bread.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (6 ounces each)

Calories 343kcal

Author Meggan Hill

Ingredients

4 tablespoons butter divided (1/2 stick)
2 tablespoons olive oil
4 cloves garlic minced
1 teaspoon lemon zest (see note 1)
1/4 cup dry white wine or shrimp stock
1/4 teaspoon red chili flakes (optional)
Salt and freshly ground black pepper
2 pounds large shrimp peeled, tails on (see note 2)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

US Customary - Metric

Instructions

In a large skillet over medium-high heat, add 2 tablespoons butter and olive oil and heat until butter is melted. Stir in the garlic and lemon zest until fragrant, about 30 seconds.
Stir in the wine, red pepper flakes if using, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Bring to boil. Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes longer. Remove from heat and stir in lemon juice and remaining 2 tablespoons butter. Season to taste with salt and pepper and garnish with parsley.

Video

Notes

Lemon: Zest the lemons before you cut them in half for juice.
White wine: Choose a dry variety such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Substitute chicken broth or shrimp stock if you want to omit the wine.
Shrimp: For the best flavor, buy individually quick frozen raw shrimp. Thaw frozen shrimp overnight in the refrigerator or in a bowl in the sink with a trickle of cold water running over them. To clean the shrimp, use a paring knife to cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.
Yield: This recipe will make about 24 ounces of cooked shrimp, enough for 4 servings, 6 ounces each.
Storage: This recipe is best enjoyed the day it is made.

Nutrition