Garlic Butter Shrimp Scampi
A quick and easy dish featuring shrimp cooked in a rich garlic butter sauce, perfect for weeknight dinners or special occasions.
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.
Notes
If you have leftovers, let them cool to room temperature and transfer to an airtight container. Store in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or additional butter.