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The BEST Shrimp Scampi Recipe

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4.2 from 11 reviews

This classic Shrimp Scampi recipe features succulent wild-caught shrimp sautéed in a garlic, lemon, and white wine butter sauce. Perfectly balanced with a hint of red pepper flakes and fresh parsley, it’s a quick and elegant dish ready in just 35 minutes. Serve it with crusty sourdough bread, pasta, or rice for a delightful meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Ingredients

Shrimp Marinade

  • 1 pound wild caught large shrimp with shells
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes

Shrimp Cooking & Sauce

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, pressed or minced
  • 4 tablespoons butter, divided
  • 1/3 cup white wine or chicken stock
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • 1 tablespoon minced parsley
  • Additional 1/2 teaspoon kosher salt, or to taste

Instructions

  1. Prep the shrimp. Thaw the shrimp in cool water and remove the shells, then devein the shrimp. Discard the shells, rinse and drain the shrimp, then transfer to a small bowl.
  2. Marinate the shrimp. Drizzle the shrimp with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and let sit for 20 minutes to develop flavor.
  3. Cook the shrimp. In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture in an even layer. Cook for 1 to 1 1/2 minutes until shrimp begin to become opaque, then flip and cook for 1 more minute until golden but not browned and garlic doesn’t burn. Transfer shrimp to a bowl. If browned garlic bits remain, remove skillet from heat and discard them to avoid bitterness.
  4. Make the sauce. Melt 3 tablespoons butter in the skillet over medium heat and add the remaining garlic. Cook for about 30 seconds until fragrant. Stir in white wine and lemon juice. Cook for 5 minutes, stirring occasionally, until the sauce thickens and reduces by half.
  5. Finish the dish. Return the shrimp with any collected juices to the skillet. Stir in the last tablespoon of butter and an additional 1/2 teaspoon kosher salt or to taste. Sprinkle with minced parsley, stir gently, and cook for 1 more minute. Serve warm with sourdough bread, or over pasta or rice.

Notes

  • Use wild caught shrimp for best flavor.
  • Be careful not to overcook shrimp as they can turn rubbery quickly.
  • If avoiding alcohol, substitute white wine with chicken stock or vegetable broth.
  • Serve immediately for optimal taste and texture.
  • Can be paired with pasta, rice, or crusty bread to soak up the delicious sauce.

Find it online: https://cheftinaskitchen.com/the-best-shrimp-scampi-recipe/