Shrimp Scampi

Name: Shrimp Scampi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 garlic cloves, grated; 1 teaspoon kosher salt; 3 tablespoons olive oil, divided; 1 pound large shrimp, peeled and deveined; ¼ teaspoon red pepper flakes; 2 garlic cloves, thinly sliced; ¼ cup dry white wine; 1 tablespoon fresh lemon juice; ¼ cup unsalted butter; 3 tablespoons fresh parsley, chopped; warm crusty bread, for serving

Recipe GLPRb75b745170e3b8

Italian

Main Course

40 min

398 cal

Servings: 4

Stovetop

Tender shrimp are marinated in grated garlic and olive oil, then quickly seared and finished in a fragrant sauce of sliced garlic, white wine, lemon juice, and butter. This elegant dish comes together in minutes and is perfect served over pasta or with crusty bread for soaking up the delicious pan sauce.

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Ingredients

2 garlic cloves, grated

1 teaspoon kosher salt

3 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

¼ teaspoon red pepper flakes

2 garlic cloves, thinly sliced

¼ cup dry white wine

1 tablespoon fresh lemon juice

¼ cup unsalted butter

3 tablespoons fresh parsley, chopped

warm crusty bread, for serving

Directions

In a medium bowl, whisk together the grated garlic, salt, and 1 tablespoon of the olive oil. Add the shrimp and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 1 hour.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated shrimp and cook for about 1 minute per side, being careful not to allow the garlic or shrimp to brown. The shrimp should be pink but still slightly underdone. Transfer the shrimp to a clean plate using a slotted spoon, leaving as much oil in the pan as possible.
Add the sliced garlic and red pepper flakes to the skillet and cook, stirring frequently, for about 1 minute until fragrant. Pour in the white wine and lemon juice, stirring occasionally, and let the sauce reduce by half, about 2 minutes.
Add the butter to the skillet and cook, stirring and swirling the pan occasionally, for about 5 minutes until the butter is completely melted and the sauce begins to thicken slightly.
Return the shrimp and any accumulated juices to the skillet. Toss to coat in the sauce and cook for about 2 minutes until the shrimp are fully cooked through (shrimp should reach an internal temperature of 145°F). Transfer to a serving platter, garnish with fresh parsley, and serve immediately with warm crusty bread on the side for dipping.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at every major Charlotte chain—shrimp is especially strong at Publix and Food Lion, and there are no substitutions needed. At roughly $12–15 for quality shrimp serving four, plus pantry staples (olive oil, butter, garlic, wine, lemon), the cost per serving lands around $4–5, which is reasonable for a weeknight protein. The stated 40 minutes is honest if you're a beginner; experienced cooks will do it in 25, but prep work (peeling shrimp, mincing garlic, zesting lemon) does take real time. This reheats poorly—the shrimp toughens and the sauce breaks—so it is genuinely a same-night dish, and the recipe demands attention during the final 5 minutes to avoid overcooked shrimp, which makes it less forgiving for the distracted cook.