If you are looking for a classic Italian dish that is easy to prepare and tastes delicious, then shrimp scampi is the perfect choice for you. This dish is not only flavorful, but it is also quick and simple to make, which makes it an ideal dinner option for busy weeknights or special occasions. In this article, we will provide you with a detailed and comprehensive shrimp scampi recipe that will help you create a restaurant-quality meal right in your own home.
How to Make the BEST Shrimp Scampi
Because 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.
Course: Main Course
Prep Time: 20 minutes
Cook Time:15 minutes
Total Time: 35 minutes
- 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
- ½ teaspoon red pepper flakes
- 4 tablespoons butter
- ⅓ cup white wine or chicken stock
- 2 tablespoons fresh lemon juice, or ½ lemon
- 1 tablespoon minced parsley
Thaw the shrimp in cool water and remove the shells then devein 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, ½ 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 ½ 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 ½ teaspoon of 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.