Shrimp Scampi Recipe
Shrimp scampi has the most delicious lemon garlic butter white wine sauce and is ready to eat in 15 minutes or less!
Servings: 5 servings
Equipment
Ingredients
- 1 1/2 pounds large or extra large shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3-4 cloves garlic minced (3-4 teaspoons)
- 1/2 teaspoon red pepper flakes use a 1/4 teaspoon for less spicy
- 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 12 ounces bucatini or linguine
Instructions
- Cook the pasta in salted water according to package instructions. Drain the pasta and put it on a serving platter or bowl.
- Pat the shrimp dry and season them with salt and pepper.
- Add the olive oil and 2 tablespoons of butter into a large non-stick skillet and heat it over medium-high heat. When the butter is melted add in the garlic, salt, and red pepper flakes. Stir and cook for 30 seconds, until fragrant.
- Pour in the wine, stir, and simmer for 1-2 minutes until it's slightly reduced.
- Add the shrimp into the skillet and spread them into a single layer. Cook for 1 minute and then flip them over and cook for another 1-2 minutes or until they are pink and opaque.
- Turn off the heat and stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. Once the butter is melted taste for seasoning. Add additional salt and lemon juice if needed.
- Pour the shrimp scampi onto the pasta. Garnish with lemon slices and extra parsley. Serve immediately.
Notes
Store the leftover shrimp scampi in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 478kcal | Carbohydrates: 52g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 243mg | Sodium: 171mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg