Shrimp scampi is a classic dish that combines tender, juicy shrimp with a rich, buttery garlic sauce, often served over pasta or with crusty bread. This recipe delivers a perfectly balanced, flavorful dish that comes together in under 30 minutes, making it ideal for weeknights or impressing guests with minimal effort.
Ingredients
- 1 pound large shrimp (16-20 count), peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon (about 2 tablespoons)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- Cooked pasta or crusty bread for serving (optional)
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season with a pinch of salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Once melted and hot, add the shrimp in a single layer.
- Sear the shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Reduce heat to medium. Add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
- Add the lemon juice and stir to combine. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Return the cooked shrimp to the skillet, tossing to coat evenly in the sauce. Cook for an additional minute to reheat the shrimp.
- Remove from heat, sprinkle with chopped parsley, and serve immediately over cooked pasta or with crusty bread for dipping. Garnish with extra lemon wedges if desired.
Tips
- Substitute fresh parsley with basil or cilantro for different flavor profiles.
- Use frozen shrimp if fresh are unavailable; just thaw and pat dry thoroughly before cooking.
- Don’t overcook the shrimp; they turn rubbery if cooked too long. Remove from heat as soon as they turn pink.
- For a richer sauce, add a splash of heavy cream or grated Parmesan cheese just before serving.
Serving Suggestions
Serve shrimp scampi over a bed of al dente pasta such as linguine or spaghetti, or alongside crusty French bread to soak up the flavorful sauce. A simple green salad with vinaigrette complements the richness of the dish nicely. For a more substantial meal, add sautéed vegetables like spinach or cherry tomatoes.
Variations
For a low-carb version, serve the shrimp scampi with cauliflower rice or steamed vegetables instead of pasta. You can also add cherry tomatoes for a burst of sweetness or sprinkle with red pepper flakes for extra heat. For a dairy-free option, substitute butter with olive oil and omit cheese or cream. To make it more indulgent, top with grated Parmesan or Romano cheese just before serving.
Storage and Reheating
If you have leftovers, store the shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the shrimp and sauce in a skillet over low heat, stirring occasionally to prevent overcooking. Avoid reheating in the microwave, as it can overcook the shrimp and alter the texture. For best results, reheat within 24 hours of cooking.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Thaw them overnight in the refrigerator or quickly defrost by placing them in a sealed bag in cold water. Be sure to pat them dry thoroughly before cooking to prevent excess water from diluting the sauce.
Can I make this dish gluten-free?
Absolutely. Serve the shrimp scampi over gluten-free pasta or cauliflower rice. Ensure that any bread or side dishes are also gluten-free if you want a completely gluten-free meal.
What wine should I use for the sauce?
Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. If you prefer not to use wine, substitute with an equal amount of chicken broth or additional lemon juice for acidity.
How do I prevent the garlic from burning?
Cook the garlic over medium heat and add it after the butter and oil are hot. Stir constantly and cook for just 30 seconds to a minute until fragrant. Remove the skillet from heat if the garlic starts to brown to prevent bitterness and burning.
Can I add other herbs or spices?
Yes, fresh basil, oregano, or thyme can enhance the flavor. Just add them towards the end of cooking to preserve their freshness. Be cautious with strong spices, as they can overpower the delicate flavor of the shrimp and garlic.
Is it better to cook the shrimp all at once or in batches?
For even cooking and to prevent overcrowding, cook the shrimp in batches if necessary. Overcrowding can cause the shrimp to steam rather than sear, resulting in less flavor and a less appealing texture.