Description
This classic shrimp scampi features succulent shrimp cooked in a luxurious garlic butter white wine sauce with bright lemon and fresh herbs. Ready in just 20 minutes, it’s restaurant-quality elegance made simple! Serve over pasta, with crusty bread, or as-is for a low-carb dinner.
Ingredients
Scale
- 1½ pounds large shrimp (16–20 count), peeled and deveined, tails on or off
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 6–8 cloves garlic, minced (about 2–3 tablespoons)
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons freshly grated Parmesan cheese (optional)
For Serving (choose your favorite):
- 1 pound linguine or spaghetti, cooked according to package directions
- Crusty Italian bread or garlic bread
- Fresh lemon wedges for serving
- Additional fresh parsley for garnish
Instructions
- Prep the shrimp: Pat the shrimp completely dry with paper towels – this is crucial for getting a nice sear and preventing the sauce from becoming watery. Season the shrimp on both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Set aside on a plate.
- Heat the pan: Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Wait until the oil is shimmering and hot but not smoking – this ensures proper searing and prevents sticking.
- Cook the shrimp (first batch): Add half the shrimp to the pan in a single layer, making sure they don’t touch or overlap. Cook for 1-2 minutes per side until the shrimp turn pink and opaque with slightly golden edges. Don’t overcook – shrimp cook fast! Transfer the cooked shrimp to a clean plate and set aside.
- Cook remaining shrimp: Add the remaining 1 tablespoon of olive oil to the pan. Cook the second batch of shrimp the same way (1-2 minutes per side), then transfer to the plate with the first batch. Don’t worry if they’re not quite cooked through – they’ll finish cooking in the sauce.
- Start the sauce: Reduce heat to medium. Add 2 tablespoons of butter to the pan. Once melted and foaming, add the minced garlic and red pepper flakes. Cook for 30-60 seconds, stirring constantly with a wooden spoon, until the garlic is fragrant and just starting to turn golden. Watch carefully – garlic can burn quickly!
- Deglaze with wine: Pour in the white wine and use your wooden spoon to scrape up any browned bits from the bottom of the pan (this is flavor gold called fond!). Let the wine simmer for 2-3 minutes, stirring occasionally, until it reduces by about half and the alcohol smell dissipates.
- Add lemon and finish sauce: Add the fresh lemon juice, lemon zest, and remaining ¼ teaspoon salt. Stir in the remaining 2 tablespoons of butter, one tablespoon at a time, swirling the pan until the butter melts completely and the sauce becomes glossy and slightly thickened.
- Return shrimp and combine: Add the cooked shrimp back to the pan along with any accumulated juices from the plate. Toss everything together gently and cook for just 1 minute until the shrimp are heated through and well-coated with the beautiful sauce. Stir in the chopped fresh parsley and Parmesan cheese if using.
- Serve immediately: Transfer the shrimp scampi to a serving platter or individual plates. If serving with pasta, add the hot cooked pasta directly to the skillet with the shrimp and sauce, tossing to combine and adding a splash of reserved pasta water if needed to loosen the sauce. Garnish with additional parsley and serve with fresh lemon wedges. Serve immediately while hot!
Notes
- Don’t overcook the shrimp: Shrimp cook incredibly fast! They’re done when they turn pink and opaque with a slight C-shape. Overcooked shrimp become rubbery, tough, and unpleasant. When in doubt, undercook slightly – they’ll finish in the sauce.
- Pat shrimp dry: This cannot be emphasized enough. Moisture prevents proper searing and dilutes the sauce. Dry shrimp = better browning = more flavor.
- Fresh lemon is essential: Bottled lemon juice simply doesn’t provide the bright, fresh, vibrant flavor this dish needs. Fresh is worth it!
- Watch the garlic: Garlic can go from perfect to burnt in seconds. If it starts to brown too much, immediately add the wine to stop the cooking process.
- Wine substitution: If you don’t use wine, substitute with ½ cup low-sodium chicken broth plus 1 tablespoon lemon juice and 1 teaspoon white wine vinegar for acidity.
- Make it saucier: For more sauce (especially great for pasta), double the butter, wine, and lemon juice quantities.
- Pasta water trick: If tossing with pasta, reserve 1 cup of starchy pasta cooking water before draining. Add splashes to help the sauce coat the pasta beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 6 ounces shrimp with sauce (without pasta)
- Calories: 310
- Sugar: 1g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 275mg