Why Make This Recipe
Garlic Butter Shrimp Scampi is a delicious dish that’s quick and easy to prepare. It’s perfect for a weeknight dinner or a special occasion. With its rich flavors and aromatic garlic butter sauce, it’s sure to impress your family and friends. Plus, shrimp cooks in just minutes, making this recipe not only tasty but also time-efficient.
How to Make Garlic Butter Shrimp Scampi
Ingredients:
- 1 pound wild caught large shrimp with shells
- 4 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, pressed or minced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/3 cup white wine or chicken stock
- 2 tablespoons fresh lemon juice (or 1/2 lemon)
- 1 tablespoon minced parsley
Directions:
Prep the shrimp: Thaw the shrimp in cool water and remove the shells. Devein the shrimp and discard the shells. Rinse and drain the shrimp, then transfer to a small bowl.
Marinate the shrimp: Drizzle the shrimp with 2 tablespoons of 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 build flavors.
Cook the shrimp: In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing them evenly. Cook for 1 to 1 1/2 minutes until they become opaque, then flip the shrimp over. Cook for another minute, watching carefully to keep them golden but not brown. Transfer the shrimp to a small bowl or plate. If there are browned bits of garlic, remove them from the skillet to avoid bitterness.
Make the sauce: Melt 3 tablespoons of butter in the skillet over medium heat, adding the remaining garlic. Cook for 30 seconds or until fragrant, then stir in the white wine and lemon juice. Cook for 5 minutes until the sauce thickens and reduces by half, stirring occasionally.
Finish the dish: Add the shrimp back to the pan with any juices. Stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.
How to Serve Garlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi is best served warm. You can place it over a bed of cooked pasta, rice, or serve it with crusty sourdough bread for dipping. A side of steamed vegetables complements the dish well. A squeeze of fresh lemon juice on top right before serving adds a zesty touch.
How to Store Garlic Butter Shrimp Scampi
If you have leftovers, let the shrimp scampi cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or additional butter to help warm it up without drying it out.
Tips to Make Garlic Butter Shrimp Scampi
- Use fresh shrimp whenever possible for the best flavor and texture.
- Don’t overcook the shrimp; they cook very quickly and should be tender and juicy.
- Feel free to adjust the amount of red pepper flakes for your desired spice level.
- Garnish with extra parsley or fresh lemon slices for added color and freshness.
Variation
If you want to add more veggies to your dish, you can stir in some spinach or cherry tomatoes at the end of cooking. You can also replace shrimp with scallops or even use chicken for a different taste.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them completely before cooking.
2. What can I substitute for white wine in this recipe?
You can use chicken stock or seafood stock as a substitute for white wine.
3. How do I know when the shrimp are done cooking?
Shrimp cook quickly. They are done when they turn pink and opaque. Overcooking will make them tough.
Garlic Butter Shrimp Scampi
Ingredients
For the shrimp
- 1 pound wild caught large shrimp with shells Thaw if frozen, deveined and shelled
- 4 tablespoons extra virgin olive oil, divided 2 tablespoons for marinating, 2 for cooking
- 4 cloves garlic, pressed or minced Split for marinating and sauce preparation
- 1 teaspoon kosher salt Use in marinade and for seasoning
- 1/2 teaspoon red pepper flakes Adjust for spice preference
For the sauce
- 4 tablespoons butter 3 tablespoons for sauce, 1 for finishing
- 1/3 cup white wine or chicken stock Substitute chicken stock if not using wine
- 2 tablespoons fresh lemon juice From about 1/2 lemon
- 1 tablespoon minced parsley For garnish
Instructions
Preparation
- Thaw the shrimp in cool water and remove the shells. Devein the shrimp and discard the shells. Rinse and drain the shrimp, then transfer to a small bowl.
- Drizzle the shrimp with 2 tablespoons of 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 build flavors.
Cooking
- In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing them evenly. Cook for 1 to 1 1/2 minutes until they become opaque, then flip the shrimp over. Cook for another minute, watching carefully to keep them golden but not brown. Transfer the shrimp to a small bowl or plate. Remove any browned bits of garlic from the skillet.
- Melt 3 tablespoons of butter in the skillet over medium heat, adding the remaining garlic. Cook for 30 seconds or until fragrant, then stir in the white wine and lemon juice. Cook for 5 minutes until the sauce thickens and reduces by half, stirring occasionally.
- Add the shrimp back to the pan with any juices. Stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with minced parsley, stir, and cook for 1 more minute.
Serving
- Serve warm over cooked pasta, rice, or with crusty sourdough bread for dipping. Add a squeeze of fresh lemon juice on top just before serving.