Easy 10-Minute Shrimp Scampi
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10-Minute Easy Shrimp Scampi — If you thought shrimp scampi was just a dish to order out at a fancier restaurant, think again. You can make mouth-watering shrimp scampi at home in less than 10 minutes!!
Quick Shrimp Scampi Recipe
If you think garlic shrimp scampi can only be enjoyed at a fancy restaurant, think again. Shrimp scampi is one of the easiest meals to make and is a fairly inexpensive option when cooking for friends and family.
It’s ready in less than 10 minutes and tastes like a million bucks. Since the buttery sauce is infused with garlic, lemon juice, and the essence of white wine, you are going to want to slurp it up by the spoonful.
What’s in Shrimp Scampi?
There are really only a handful of ingredients in shrimp scampi and most of them you probably have on hand, excluding the shrimp. You will need:
- Olive Oil
- Lemon Juice
- White Wine
How to Make Shrimp Scampi
Simply melt together butter, olive oil, add garlic, and cook for one minute.
Add the shrimp and cook for about two minutes, add more butter, optional but recommended white wine, lemon juice, simmer for about two minutes, garnish with parsley and dig in.
Can I Make Shrimp Scampi Without Wine?
Technically, yes, but I highly recommend using white wine in the shrimp scampi sauce. Anyone who’s concerned about using wine, I don’t believe in the less than 1/4 cup of wine that you’re using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but this is my personal opinion.
You’ll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering
However, if you’re not using wine, I recommend nothing other than maybe a touch more lemon juice or possibly cooking sherry. Just note that some sherry can taste cheap and could overpower the shrimp so use what you’re familiar with.
What To Serve With Shrimp Scampi
I recommend serving it with spaghetti, angel hair, or a similar type of pasta noodle. Or of course there’s always the crusty French bread route for maximum butter-soaking potential. Parmesan cheese French bread wouldn’t hurt either.
What Kind of Shrimp Should I Use?
I highly recommend using fresh, raw large shrimp. For me, that means 12 to 15-count shrimp, or 12 to 15 per pound. Smaller shrimp just don’t have the same flavor for me, and they will also cook much faster.
As it is, large shrimp like I used really only need a few minutes to cook. Before adding the lemon juice and wine, I cook them for two minutes, then another two minutes after adding the liquids. Small shrimp can cook uncontrollably fast and then become tough and rubbery which you don’t want.
Cooked properly, the shrimp are tender, juicy, succulent, and with the flavorful sauce they’re bathed in, you’ll want to put this easy and delicious recipe into your rotation, even on busy weeknights.
Tips for the Best Shrimp Scampi
Because the scampi sauce comes together with so few ingredients, it’s important that you use the best ones you can get your hands on. Use freshly squeezed lemon juice rather than the bottled kind, and buy a white wine you’d happily drink (not cooking wine).
If using white wine, sauvignon blanc or pinot grigio are my favorites. Chardonnay works in a pinch.
Note that this recipe is best enjoyed immediately. Leftovers will keep up to 5 days in the fridge, but reheated shrimp is nowhere near as good.
- 4 tablespoons unsalted butter, divided
- 2 to 3 tablespoons olive oil
- 3 to 5 cloves garlic, finely minced or pressed
- 1.25 to 1.50 pounds large fresh raw shrimp, cleaned and deveined
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 cup white wine, optional but recommended (sauvignon blanc or pinot grigio are my favorites, chardonnay in a pinch)
- 2 to 3 tablespoons lemon juice
- 2 to 4 tablespoons fresh Italian flat-leaf parsley, finely minced
- pinch red chili flakes, optional and to taste
- To a large skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.
- Add the garlic and cook for about 1 minute, or until fragrant; stir constantly.
- Add the shrimp, evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It's okay if they are not cooked completely because they will be simmering a couple minutes longer.
- Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you're concerned.
- Add the parsley, optional red chili flakes, stir to combine, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
1. You'll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering. Anyone who's concerned about using wine, I don't believe in the less than 1/4 cup of wine that you're using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but this is my personal opinion.
2. If not using wine, I recommend nothing other than maybe a touch more lemon juice or possibly cooking sherry. However, some sherry can taste cheap and could overpower the shrimp so use what you're familiar with.
Amount Per Serving: Calories: 333Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 245mgSodium: 1498mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 24g
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