Classic Shrimp Scampi

Name: Classic Shrimp Scampi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound large shrimp, shelled and deveined; 6 tablespoons unsalted butter; 3 large garlic cloves, minced; 1/4 cup dry white wine; 1 tablespoon fresh lemon juice; 1 teaspoon crushed red pepper; 1 teaspoon salt; Freshly ground black pepper to taste; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 tablespoons chopped fresh flat-leaf parsley; 1 baguette, sliced; 1 lemon, cut into wedges

Recipe GLPR1d0fd56da9fc50

Italian

Main Course

30 min

454 cal

Servings: 4

Oven

Stovetop

This elegant yet simple Italian-inspired dish features succulent large shrimp seared in a buttery garlic and white wine sauce, finished with fresh lemon juice, parsley, and a hint of red pepper. Serve with toasted baguette slices to soak up the delicious pan sauce.

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Ingredients

1 pound large shrimp, shelled and deveined

6 tablespoons unsalted butter

3 large garlic cloves, minced

1/4 cup dry white wine

1 tablespoon fresh lemon juice

1 teaspoon crushed red pepper

1 teaspoon salt

Freshly ground black pepper to taste

2 tablespoons freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped fresh flat-leaf parsley

1 baguette, sliced

1 lemon, cut into wedges

Directions

Preheat your oven to 375°F. Arrange baguette slices on a baking sheet, lightly brush with oil or butter, and toast for 4-5 minutes until golden and crispy. Set aside.
Pat the shrimp dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once foaming, add the shrimp in a single layer and cook for 1-2 minutes per side until they just turn pink and opaque (shrimp will reach a safe internal temperature of 160°F). Transfer to a clean plate.
Reduce heat to medium. Add the remaining 4 tablespoons of butter to the skillet and melt. Stir in the minced garlic and crushed red pepper, cooking for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Let the wine reduce for 1-2 minutes.
Return the cooked shrimp to the skillet along with any accumulated juices. Add the fresh lemon juice and toss gently to coat. Warm through for about 1 minute.
Remove from heat and stir in the grated Parmigiano-Reggiano cheese and fresh chopped parsley. Taste and adjust seasoning as needed.
Divide the shrimp and sauce among four serving bowls. Serve immediately with toasted baguette slices and lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4

Shrimp is available year-round at any Kroger, Harris Teeter, Publix, or Walmart in Charlotte, and the pantry staples—butter, garlic, wine, lemon, cheese, and parsley—are standard items at all major chains; nothing requires a special trip. The cost per serving runs $6 to $8 depending on shrimp quality, making it an above-average weeknight expense but justified by the protein and simplicity. The 30-minute claim is honest if you buy pre-peeled shrimp and skip the baguette toasting; the actual hands-on time is closer to 15 minutes. This is a no-fuss, high-heat-and-watch dish that works perfectly for a weeknight dinner and reheats adequately over low heat or cold the next day in a salad, though the texture suffers slightly on the second serving.