By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
398 cal · 32 min
Shrimp Scampi
Recipe GLPR271e52b68d90d9
Large succulent shrimp are sautéed until just cooked through in a vibrant garlic, lemon, and white wine sauce enriched with olive oil and fresh parsley. Finished with a golden breadcrumb topping for textural contrast, this elegant dish is simple yet impressive. Serve with lemon wedges for brightness and as a main course for a memorable meal.
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Ingredients
¾ cup Extra-virgin olive oil
2 lemons Fresh lemon juice
½ cup Dry white wine
6 cloves Garlic cloves, minced
½ cup Fresh flat-leaf parsley, finely chopped
2 teaspoons Paprika
Coarse salt
Freshly ground black pepper
4 pounds Colossal shrimp, tail-on, deveined, rinsed, and dried
¾ cup Clarified butter
1 cup Fresh breadcrumbs
Lemon wedges, for serving
Directions
Pat the shrimp dry with paper towels and season generously on both sides with coarse salt and freshly ground black pepper.
In a small bowl, combine the minced garlic, paprika, and a pinch of salt; set aside.
Heat the clarified butter and 1/4 cup of the olive oil in a large skillet or sauté pan over medium-high heat until shimmering.
Working in two batches to avoid overcrowding, add the seasoned shrimp to the pan and sear for 1-2 minutes per side until they turn opaque and firm. Transfer cooked shrimp to a plate.
Reduce heat to medium and add the garlic mixture to the pan, stirring constantly for about 30 seconds until fragrant.
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Return the shrimp to the pan and add the remaining 1/2 cup of olive oil, stirring gently to combine. Simmer for 2-3 minutes until the shrimp are fully cooked through (they should be opaque and firm throughout, with internal temperature of 145°F if using an instant-read thermometer).
Remove from heat and stir in the finely chopped fresh parsley.
In a separate skillet, toast the breadcrumbs over medium heat with a small drizzle of olive oil, stirring frequently until golden and fragrant, about 3-4 minutes.
Transfer the shrimp and sauce to a serving dish, top with the toasted breadcrumbs, and serve immediately with fresh lemon wedges on the side.
Comments
Shrimp scampi hits well for Charlotte because coastal North Carolina supplies fresh shrimp year-round, and every major chain from Harris Teeter to ALDI carries the small pantry staples—olive oil, white wine, garlic, lemon, parsley—without a second trip. The ingredient list is genuinely cheap: shrimp cost the most but white wine cooks down to flavor, and the rest are pennies per serving, landing this at roughly $2–2.50 per serving for a fairly elegant dish. The stated 32 minutes is honest for a weeknight: prep is 10 minutes (garlic mincing, shrimp cleaning), cooking is 20, and there's no resting time disguised in the count. The main catch is reheating: shrimp toughens in the microwave and the sauce breaks when warmed, so this is a same-night dish, which matters if you're meal-prepping for the week.
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