Shrimp Scampi
Juicy shrimp sautéed in butter, olive oil, garlic, white wine, and lemon for a quick, classic shrimp scampi. Serve with pasta, crusty bread, or enjoy as is.
Servings: 4 people
Equipment
Ingredients
- 1 lb shrimp large peeled, deveined, tail on
- 2 tbsp olive oil
- 2 tbsp butter unsalted plus more for finishing if desired
- 4 cloves garlic finely minced
- ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 tbsp lemon juice Juice of 1 lemon
- ¼ tsp red pepper flakes (optional, or to taste)
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
- 8 oz spaghetti or linguine, cooked al dente (optional, for serving)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer. Cook for 1–2 minutes on the first side until they just begin turning pink, then flip and cook for another minute.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and let it simmer for 1–2 minutes, scraping the bottom of the pan until reduced by half.
- Add the lemon juice, parsley, and red pepper flakes. Stir gently to coat the shrimp, then taste and season with salt and black pepper as needed.
- If serving with pasta, toss the cooked spaghetti directly into the pan with a splash of reserved pasta water. Add an extra knob of butter if you’d like a richer sauce.
- Serve immediately, garnished with more parsley and chili flakes. Enjoy with pasta, crusty bread, or on its own.
Nutrition
Calories: 230kcal | Carbohydrates: 2g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 186mg | Potassium: 355mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 536IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg