A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes – buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook’s Note)
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 tablespoon grated garlic (about 3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1/3 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice from about 1 lemon
- 1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
- Crusty bread or pasta, for serving
Instructions
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
- Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
- Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 242 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 213 mg |
| Sodium | 369 mg |
Reviews
just a little fyi – if you take the tails off don’t throw them away. you can simmer them in a just a bit of water as they can give wonderful flavor. actually, this is a great way to get shrimp stock
Made this last night. Very easy. Not much flavor at all. Made as written. Was so lemony you couldn’t even taste the garlic. Will use a different recipe next time
My first time ever making shrimp scampi. I made this with some of those cocktail shrimp platters that I had hanging around in the freezer. They were already cooked so it reduced the prep time a little. I didn’t make pasta since there was only enough for 2 small servings, so I didn’t take the tails off either. It was very easy and very flavorful! I’ll be making this again soon.
I browned up a nice orange bell pepper I used a pound of medium shrimp and I used my jarred pesto that I made homemade and I also put it over cauliflower noodles first time I’m using them it’s delicious and the water from the noodles thickened up my sauce beautifully delicious.mmmmm.
1 lb 21-35 shrimp tails off, 1 stick salted butter, 5 cloves garlic, served with spaghetti and salad. Delicious!
Great recipe….easy and tasty, but I don’t understand why the chef says to leave the tails on. Makes no sense. It’s normally served over pasta, so what a pain in the fork to get the tails off without getting my hands messy. Remove the tails and this is a nearly perfect dish for weeknights or guests.
Excellent recipe!!!
Best shrimp scampi I’ve ever had.
Tasty shrimp. The family and I enjoyed. I will cook it for them again.
This is a simple recipe and tastes delicious.