Description
This classic Shrimp Scampi recipe features succulent wild-caught large shrimp cooked in a flavorful garlic, butter, and white wine sauce with a hint of red pepper flakes and fresh lemon juice. Perfectly seared in a skillet, this dish is quick to prepare and ideal for serving over pasta, rice, or with crusty sourdough bread for dipping.
Ingredients
Shrimp and Marinade
- 1 pound wild caught large shrimp with shells
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Sauce and Finishing
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter, divided
- 2 cloves garlic, pressed or minced
- 1/3 cup white wine or chicken stock
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 tablespoon minced fresh parsley
- Additional 1/2 teaspoon kosher salt (to taste)
Instructions
- Prep the shrimp: Thaw the shrimp in cool water, remove the shells, and devein them. Discard the shells, rinse, and drain the shrimp, then transfer to a small bowl.
- Marinate the shrimp: Drizzle the shrimp with 2 tablespoons of olive oil, half of the minced garlic, 1/2 teaspoon kosher salt, and the red pepper flakes. Toss to coat evenly and let sit for 20 minutes to develop flavors.
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and garlic marinade, spacing the shrimp evenly in the pan. Cook for 1 to 1 1/2 minutes until the shrimp start to turn opaque, then flip them over. Cook for another minute, ensuring the shrimp turn golden but do not brown excessively and the garlic does not burn. Transfer shrimp to a bowl or plate. Remove any browned garlic from the skillet to prevent bitterness.
- Make the sauce: Melt 3 tablespoons of butter in the same skillet over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Stir in the white wine and lemon juice, then cook the sauce for 5 minutes or until it thickens and reduces by half, stirring occasionally.
- Finish the dish: Return the shrimp along with any accumulated juices to the skillet. Stir in the last tablespoon of butter and adjust salt with an additional 1/2 teaspoon kosher salt or to taste. Sprinkle with minced parsley, stir gently, and cook for 1 more minute. Serve warm, ideally with sourdough bread for dipping or over pasta or rice.
Notes
- Use wild caught large shrimp for the best flavor and texture.
- Marinating the shrimp helps to build a deep garlic and spice flavor.
- Be careful not to overcook the shrimp; they should be just opaque and tender.
- Remove browned garlic bits to avoid bitterness in the sauce.
- Serve immediately for the freshest taste and best texture.
- White wine can be substituted with chicken stock if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
