Since Shrimp Scampi cooks so quickly, be sure to have everything ready before you begin cooking the pasta (or rice, polenta or grits) and making the sauce. If using frozen shrimp, be sure to thaw first; when going for a quick meal, this is best using peeled shrimp with tails removed.
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Easy Shrimp Scampi
- Yield: 6 servings 1x
Ingredients
Scale
1 ½ pounds large or extra-large shrimp, you can leave the shells on for peel-n-eat style scampi or peel them
4 cloves of garlic
1/2 cup dry white wine, such as sauvignon blanc, or low-sodium chicken or vegetable broth
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
Fresh parsley, for garnish
1 teaspoon kosher salt
4 tablespoons unsalted butter, divided
1/2 teaspoon red pepper flakes (optional)
Instructions
- If using frozen shrimp and you haven’t thawed it ahead of time, remove them from their package and place in a large bowl of very cold water so that they are completely covered; they should thaw in 10-20 minutes. In the meantime, mince the garlic and roughly divide into 2 portions. Measure the wine (and pour a glass for yourself), and combine with the lemon juice, measure the olive oil, and chop the parsley.
- Once thawed, add the shrimp to a large bowl along with half of the minced garlic, the olive oil, and salt and toss to combine; set aside.
- Melt half of the butter in a large, straight-sided skillet over medium-low heat. When the butter begins to bubble, add the remaining minced garlic and red pepper flakes, if using. Sauté until fragrant, about 2 minutes.
- Carefully add the wine and lemon juice mixture. It will steam at first, and then the whole pan will come to a steady simmer. Quickly add the remaining 2 tablespoons of butter and whisk briskly until the sauce lightens and thickens, about 1 minute.
- Add the shrimp to the sauce and cook, tossing about until the shrimp is opaque on all sides, about 3 minutes. Remove the pan from the heat. Add the parsley and toss again to coat. Serve immediately.