Shrimp Scampi Recipe
Homemade Shrimp Scampi is ready in a flash with a few simple ingredients and fuss-free prep. Serve it with pasta, bread, grains, or veggies.
Servings 4 servings
Calories 281kcal
Equipment
- Large skillet
Ingredients
- ¼ cup butter divided (57g)
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves minced (20g)
- 1 pound large shrimp peeled and deveined (450g)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine (60mL)
- ¼ teaspoon red pepper flakes
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup fresh parsley chopped
- Cooked pasta or crusty bread for serving
Instructions
- Place a large skillet over medium-high heat, melt 2 tablespoons of the butter and the olive oil together. Add the garlic and cook for 30 seconds. Add the shrimp, salt, and black pepper. Cook until the shrimp starts to turn pink, about 1 minute.
- Flip the shrimp and pour in the wine and add the red pepper flakes. Bring to a simmer and cook until the liquid reduces by half and the shrimp is cooked through, about 3 minutes. Remove from the heat.
- Stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. Serve immediately over hot cooked pasta or with warm crusty bread.
Video
Notes
- Stirring in the remaining 2 tablespoons of butter at the end gives the sauce extra body to help cling to the shrimp and pasta, if served with it.
- Serve the shrimp scampi immediately, as the shrimp will continue to cook in the sauce, and you don’t want the shrimp to overcook.
- If you plan to serve this with pasta, I recommend starting the shrimp once the pasta is in the boiling water, or with about 5 minutes left on the cooking time. This way, your pasta and shrimp are ready at the same time.
Nutrition
Calories: 281kcal | Carbohydrates: 3g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 376mg | Potassium: 359mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 709IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 1mg