Garlic Butter Shrimp Scampi Recipe

Introduction

Garlic Butter Shrimp Scampi is a quick and flavorful dish perfect for a weeknight dinner or a special occasion. Tender shrimp are cooked in a luscious garlic butter sauce with a hint of lemon and white wine, creating a rich and vibrant meal that pairs beautifully with pasta, rice, or crusty bread.

Ingredients

• 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 (about 1/2 lemon)
• 1 tablespoon minced parsley

Instructions

1. Step 1: Prep the shrimp by thawing them in cool water, then remove the shells and devein. Rinse the shrimp well and drain before transferring them to a small bowl.
2. Step 2: Marinate the shrimp by drizzling with 2 tablespoons of olive oil, half of the garlic, 1/2 teaspoon kosher salt, and red pepper flakes. Toss to coat evenly and let sit for 20 minutes to allow the flavors to develop.
3. Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and garlic mixture in a single layer. Cook for 1 to 1 1/2 minutes, then flip the shrimp as they turn opaque. Cook for an additional minute, taking care not to brown the garlic. Remove the shrimp to a bowl and discard any browned garlic to avoid bitterness.
4. Step 4: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Stir in the white wine and lemon juice, cooking for 5 minutes until the sauce thickens and reduces by half, stirring occasionally.
5. Step 5: Return the shrimp and any juices to the skillet. Stir in the last tablespoon of butter and season with 1/2 teaspoon kosher salt or to taste. Sprinkle with minced parsley, stir, and cook for another minute. Serve immediately with sourdough bread, pasta, or rice.

Tips & Variations

• For extra zest, add a pinch of freshly ground black pepper to the marinade.
• Swap white wine for low-sodium chicken stock to keep it non-alcoholic without sacrificing flavor.
• Use fresh lemon zest along with juice for a brighter citrus note.
• Serve over linguine or angel hair pasta for a classic scampi experience.
• Adjust red pepper flakes according to your preferred spice level.

Storage

Store any leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp. It’s best enjoyed fresh but can be served cold over salad as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely in cool water and pat dry before preparing to ensure even cooking and the best texture.

What can I serve with Garlic Butter Shrimp Scampi?

This dish pairs wonderfully with crusty bread for soaking up the sauce, or served over your favorite pasta, rice, or even steamed vegetables for a lighter option.

Garlic Butter Shrimp Scampi Recipe

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4.7 from 110 reviews

This Garlic Butter Shrimp Scampi recipe features tender wild-caught large shrimp sautéed in a luscious garlic and butter sauce enhanced with white wine and fresh lemon juice. Perfectly cooked in a skillet, this dish is bursting with bold flavors of garlic, red pepper flakes, and fresh parsley. Serve it warm with crusty sourdough bread, pasta, or rice for a quick and elegant meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Shrimp and Marinade

• 1 pound wild caught large shrimp with shells
• 2 tablespoons extra virgin olive oil (for marinating)
• 2 cloves garlic, pressed or minced (for marinating)
• 1/2 teaspoon kosher salt (for marinating)
• 1/2 teaspoon red pepper flakes

Cooking and Sauce

• 2 tablespoons extra virgin olive oil (for cooking)
• 4 cloves garlic, pressed or minced (total; half for marinating, half for sauce and cooking)
• 1 teaspoon kosher salt, divided (1/2 teaspoon for marinade, 1/2 teaspoon for finishing)
• 4 tablespoons butter, divided (3 tablespoons for sauce, 1 tablespoon for finishing)
• 1/3 cup white wine or chicken stock
• 2 tablespoons fresh lemon juice (from about 1/2 lemon)
• 1 tablespoon minced parsley

Instructions

1. Prep the shrimp: Thaw the shrimp in cool water and remove the shells, then devein the shrimp. Discard the shells, rinse and drain the shrimp, then transfer them to a small bowl.
2. Marinate the shrimp: Drizzle the shrimp with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt, and the red pepper flakes. Toss well to coat and let sit for 20 minutes to allow the flavors to infuse.
3. Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shrimp mixture evenly spaced in the pan. Cook for 1 to 1 1/2 minutes, then flip the shrimp over as they start to become opaque. Cook for another minute, ensuring the shrimp turn golden without burning and the garlic stays fragrant. Transfer the shrimp to a bowl. If browned garlic bits develop, remove them to prevent bitterness.
4. Make the sauce: Melt 3 tablespoons butter in the same skillet over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant. Stir in the white wine and lemon juice, cooking for about 5 minutes until the sauce thickens and reduces by half, stirring occasionally.
5. Finish the dish: Return the shrimp and any accumulated juices back to the skillet. Stir in the last tablespoon of butter and adjust salt to taste with 1/2 teaspoon kosher salt. Sprinkle with minced parsley, stir gently, and cook for an additional minute. Serve warm with sourdough bread, over pasta, or with rice.

Notes

• Use fresh shrimp when possible for the best flavor.
• If you prefer less heat, reduce or omit the red pepper flakes.
• Chicken stock is a suitable non-alcoholic substitute for white wine.
• Sourdough bread or a crusty baguette is ideal for dipping into the garlic butter sauce.
• To make this dish gluten-free, check that your chicken stock or wine is labeled gluten-free.
• Serving immediately after cooking ensures the shrimp stay tender and the sauce remains rich.

Keywords: Shrimp Scampi, Garlic Butter Shrimp, Easy Shrimp Recipe, Quick Dinner, Seafood, Italian-American Cuisine