Shrimp Scampi

Perfect Shrimp Scampi in under 20 minutes! Made with a rich, succulent garlic butter scampi sauce, this dish is delicious all on its own or served over your favorite noodles!

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 388kcal

Author: Cathy Trochelman

Ingredients

1 pound raw jumbo shrimp peeled, deveined, and thawed
1/4 cup olive oil
5 garlic cloves minced
1/2 teaspoon salt
1/4 cup white wine
1 lemon juice and zest
1 teaspoon red pepper flakes
1/4 cup salted butter
1/4 cup fresh parsley minced
parmesan cheese to taste (optional)

Instructions

Pat the shrimp dry with paper towels. Transfer to a medium bowl, then drizzle with 1 Tablespoon olive oil, 2 cloves minced garlic, and 1/2 teaspoon salt. Set aside.
In a large skillet, heat the remaining 3 Tablespoons of olive oil over medium - medium high heat for 1-2 minutes.
Add the shrimp to the skillet and cook for 1-2 minutes on each side. Promptly remove the shrimp from the skillet to a clean bowl or plate (leave the oil in the skillet for the sauce.
Add the white wine, lemon juice, 3 cloves minced garlic, and red pepper flakes to the skillet with the olive oil. Bring to a boil, then reduce heat slightly and let cook until the sauce is reduced by half.
Add the butter to the sauce and reduce heat to medium. Once melted, add the shrimp back to the skillet and sauté until the internal temperature has reached 145°F and the shrimp are no longer pink (about 6 minutes).
Remove the scampi from the heat and garnish with fresh parsley and Parmesan cheese as desired. Enjoy as is or serve over your favorite pasta.

Notes

Tips to make the best shrimp scampi:

Have your ingredients ready! This recipe has only a few steps and the shrimp cooks quickly, so be sure to have your ingredients out and even measured before beginning.
If possible, use extra large or jumbo shrimp. Since this is a main dish, you'll want the larger size for a more satisfying meal! I also prefer using wild caught vs. farm-raised shrimp when possible.
Don't overcook the shrimp! The key is to cook the shrimp just until it turns pink on all sides. Once the shrimp curls up into rounds, it's overcooked, so watch it closely to avoid that.
Be sure to use a high quality dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Bonus - if it's good wine, you can have a glass of it while you're cooking!

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