Savory Shrimp Scampi
A bright, buttery skillet dinner showcasing juicy shrimp in a lemony garlic sauce, perfect for busy weeknights or last-minute guests.
Ingredients
Protein
- 1 pound Wild-Caught Large Shrimp (Fresh or properly thawed) Make sure shrimp is dry before cooking.
Fats & liquids
- 3 tablespoons Extra Virgin Olive Oil Used for searing shrimp.
- 4 tablespoons Butter (Unsalted recommended) Allows for better control of seasoning.
- 1/2 cup White Wine (or half chicken stock and half water) Select a good quality wine for best flavor.
- 2 tablespoons Fresh Lemon Juice Adds brightness to the sauce.
Aromatics & flavor
- 4 cloves Garlic (minced) Adds depth of flavor.
- 2 tablespoons Minced Parsley For garnish and flavor.
Seasoning
- 1 teaspoon Kosher Salt Adjust to taste.
- 1/2 teaspoon Red Pepper Flakes Add more for extra heat.
Instructions
Preparation
- Pat shrimp dry and season lightly with salt and red pepper flakes.
- Heat 2 tablespoons of oil over medium-high heat; sear shrimp for 1–2 minutes per side until pink and just opaque. Remove shrimp and keep warm.
Cooking
- Reduce heat to medium and add remaining oil, butter, and minced garlic; sauté until fragrant for about 30 seconds.
- Pour in white wine and lemon juice; simmer for 2–3 minutes to reduce slightly.
- Return shrimp to the pan, toss to coat, and finish with minced parsley.
- Serve immediately over pasta, rice, or crusty bread.
Notes
Dry shrimp well for optimal sear. Don't overcook shrimp to avoid rubbery texture. For a quicker prep, substitute wine with seafood stock.