Shrimp Scampi Recipe
Tender shrimp seared in olive oil and garlic, finished in a bright pan sauce of simmered white wine, melted butter, fresh lemon juice, and chopped parsley in just 10 minutes.
Equipment
- Large pan or skillet
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 cloves garlic large, minced, or 1 1/2 tablespoons minced garlic
- 1 1/4 pounds shrimp large prawns, shelled with tails on or off
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 teaspoon red pepper flakes crushed, or to taste - optional
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
Instructions
- Warm the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the minced garlic and stir constantly for 30 seconds to 1 minute, just until it turns fragrant and pale gold, never brown.
- Add the shrimp in a single layer, season with salt and pepper, and let them sear undisturbed for 1 to 2 minutes. Flip once the underside turns pink and slightly opaque, then cook the second side briefly until the shrimp start curling into a loose C-shape.
- Pour in the wine or broth and add the red pepper flakes if using, then bring the liquid to a simmer. Let it bubble for 1 to 2 minutes until it reduces by about half and the shrimp turn fully pink and opaque, watching closely so they don't overcook.
- Pull the pan off the heat immediately and stir in the remaining butter, lemon juice, and parsley. Swirl the pan gently as the butter melts into the warm liquid, creating a glossy, emulsified sauce that clings to the shrimp.
- Serve right away over rice, pasta, garlic bread, or steamed vegetables such as cauliflower, broccoli, or zucchini noodles. Spoon extra sauce over the top so nothing gets left behind in the pan.
Notes
Moisture tip: Pat the shrimp completely dry with paper towels before cooking to achieve a light golden sear rather than steaming them in the pan.
Doneness cue: Remove the shrimp as soon as they curl into a loose C-shape and turn opaque pink. If they tighten into a closed O-shape, they are overcooking.
Sauce texture: Pull the pan completely off the heat before stirring in the final butter so it melts gently into a glossy emulsion without separating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.