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Easy Shrimp Scampi recipe | Didn't I Just Feed You podcast

Easy Shrimp Scampi

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  • Author: Stacie and Meghan
  • Yield: 6 servings 1x



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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.