Serves 4
18 min
Shrimp Scampi
Recipe GLPR226f9c8f3dca0d
A classic quick-cooking dish of succulent large shrimp sautéed with garlic, butter, and white wine, finished with fresh lemon juice and parsley. The pan sauce is vibrant and garlicky, infused with a hint of red pepper heat. Perfect served over pasta, rice, or with crusty bread to soak up every drop of the savory sauce. Cooks in under 15 minutes from start to finish.
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Ingredients
1 pound large shrimp (16-20 count), peeled and deveined, tails on
3 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 teaspoon red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons fresh flat-leaf parsley, finely chopped
Salt to taste
Freshly ground black pepper to taste
Directions
Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
Add the shrimp to the pan in a single layer and cook for 2 minutes without moving them, allowing the bottoms to develop a light golden color.
Flip the shrimp and cook for an additional 1-2 minutes until they are nearly cooked through. They should be opaque and firm; do not overcook.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Remove the pan from heat and stir in the butter until melted and fully incorporated into the sauce.
Finish with the fresh lemon juice and sprinkle the chopped parsley over the top. Taste and adjust seasoning with additional salt and black pepper as needed.
Transfer to a serving dish and serve immediately over pasta, rice, or with crusty bread to capture all the delicious pan sauce.
