Garlic butter shrimp scampi is so quick and easy! a garlic butter scampi sauce with a hint of white wine & lemon in less than 10 minutes!
It’s deliciously saucy, perfectly rich and buttery, and amazingly flavorful! Try it and step into garlicky lemon pasta dinner heaven.
This shrimp scampi is perfect for a weeknight dinner yet exciting enough for entertaining guests on the weekend. It’s a simple dish made with a handful of flavorful ingredients that all come together and complement each other perfectly.
This shrimp scampi recipe is the best way to make it easy to look elegant with large shrimp bathed in a garlicky, lemony butter sauce dished up as an appetizer or served as a main with pasta, zucchini noodles, or over rice.
Whether you serve it as shrimp scampi pasta for a super quick weeknight meal or serve it to a company for a chic nod to your faux fancy cookery, this dinner’s ingredients can always be stocked in the pantry and freezer for a sizzling bite any time.
Let’s see how you can make this amazingly delicious dish!
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Servings: 4 serves
- 1 pound wild-caught large shrimp with shells
- 4 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, pressed or minced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/3 cup white wine or chicken stock
- 2 tablespoons fresh lemon juice,
- 1 tablespoon minced parsley
Method to Prepare:-
- Thaw the shrimp in cool water and remove the shells then de vein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl.
- Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
- In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan.
- Cook for 1 to 1 1/2 minutes then flip the shrimps over when they begin to become opaque.
- Cook for 1 more minute or so, watching so the shrimp turn golden but don’t brown too much and the garlic doesn’t burn. Transfer the shrimp to a small bowl or plate.
- If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.
- Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic.
- Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
- Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste.
- Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.
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This shrimp scampi comes together in just a few minutes, it’s important to have all of your ingredients ready to go before you start cooking. Serve over pasta, white rice, or zucchini noodles, or serve on its own with chunks of hearty sourdough bread for dipping.