Garlic Butter Shrimp Scampi
A quick and delicious garlic butter shrimp scampi that is perfect for weeknight dinners or impressing guests, served with crusty bread or over pasta.
Ingredients
Shrimp
- 1 pound wild-caught large shrimp with shells Use large, wild-caught shrimp with shells removed for the best flavor and texture.
Marinade
- 4 tablespoons extra virgin olive oil (divided)
- 4 cloves garlic (pressed or minced) Fresh garlic is essential; avoid pre-minced.
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Sauce
- 4 tablespoons butter Use high-quality European-style butter for richer flavor.
- 1/3 cup white wine or chicken stock Use a dry white wine like Sauvignon Blanc or swap with low-sodium chicken stock.
- 2 tablespoons fresh lemon juice Alternatively, juice from 1/2 lemon.
- 1 tablespoon minced parsley For garnish.
Instructions
Preparation
- Thaw the shrimp in cool water if frozen, then remove the shells and devein.
- Discard the shells, rinse the shrimp, drain well, and transfer them to a small bowl.
- Pat the shrimp dry before marinating for better seasoning adhesion and proper sear.
Marinate
- Drizzle the shrimp with 2 tablespoons of olive oil, add half the garlic, 1/2 teaspoon kosher salt, and the red pepper flakes.
- Toss to coat and let sit for 20 minutes.
Sear the Shrimp
- Heat a large skillet over medium and warm the remaining 2 tablespoons of olive oil.
- Add the shrimp spaced evenly; cook 1 to 1 1/2 minutes until the edges turn opaque, then flip and cook another minute.
- Watch the garlic while cooking to prevent bitterness.
Make the Sauce
- Melt 3 tablespoons of butter in the skillet over medium.
- Add the remaining garlic and cook for 30 seconds until fragrant.
- Stir in the white wine (or chicken stock) and lemon juice, then simmer about 5 minutes.
Finish and Serve
- Return the shrimp and any juices to the pan, stir in the last tablespoon of butter and adjust salt to taste.
- Sprinkle with minced parsley, stir, and cook for 1 more minute.
- Serve warm with sourdough for dipping or over pasta or rice.
Notes
For extra brightness, finish with an extra squeeze of lemon just before serving. Store leftovers in an airtight container for up to 3 days.