Shrimp Scampi Recipe
This amazing and delicious shrimp scampi recipe is simple to make and always a crowd pleaser. Let's learn how to make this dish like a pro!
Servings: 2 people
Calories: 373kcal
Ingredients
- 8 oz large raw shrimp, peeled/deveined (may use frozen)
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- ½ cup white wine (I used Sauvignon blanc)
- 8 cherry tomatoes, halved (optional)
- 3 tsp fresh parsley, chopped
- Juice of ½ a lemon (may use 1 tbsp bottled lemon juice)
- Grated parmesan cheese, for garnish (optional)
Instructions
- First peel, devein & rinse the raw shrimp (if using frozen, thaw it out first in the refrigerator). Then, sauté them in 1 tablespoon of olive oil in a large nonstick pan on medium-high heat for about 1-2 minutes on each side (or until just pink in color). Remove the shrimp onto a separate plate.
- In the same pan, add in 1 tablespoon butter and 1 tablespoon olive oil and heat until butter is melted. Then, throw in minced garlic and crushed red pepper flakes and cook for 30-60 seconds until fragrant. I love adding crushed red pepper flakes at this stage because its spicy flavor gets infused with the oil really nicely. Next, we'll add 1/2 cup of dry white wine (I use Sauvignon blanc). Bring that to a simmer and reduce the heat to medium-low. Let it reduce for about 2 minutes.
- Now add the shrimp back into the pan. At this point, I would usually add in some cooked pasta + pasta water (but if not using pasta, then see "NOTES" section). Add in remaining 1 tbsp butter, halved cherry tomatoes, lemon zest & juice, and fresh chopped parsley and give it a toss. Cook for 1-2 minutes, then remove from heat.
- Plate it up and garnish with grated parmesan cheese, if desired & serve immediately. Yummmy!
Video
Notes
- If not using pasta, I would highly recommend adding a little bit of corn starch slurry (1 tbsp corn starch: 2 tbsp water).