Buttery Garlic Shrimp Scampi
Some dishes don't need reinventing — they just need to be done right. Shrimp scampi is one of those dishes, and this version nails every detail. Plump, juicy shrimp get seared in a sizzling pan until pink and barely curled, then bathed in a sauce of butter, garlic, white wine, and a hit of red pepper flakes that comes together in under five minutes.
What makes this version shine is restraint. The garlic gets cooked just enough to lose its bite but keeps its punch, the wine reduces into something silky rather than boozy, and a generous squeeze of lemon at the end brightens everything without overwhelming the buttery richness. Fresh parsley stirred in at the last second adds color and a grassy freshness.
Toss it over linguine, pile it onto crusty bread, or eat it straight from the pan with a glass of crisp white wine. This is weeknight luxury that takes exactly 15 minutes.
Ingredients
- ● 1.5 lbs large shrimp
- ● 4 tbsp unsalted butter
- ● 6 cloves garlic
- ● 1/2 cup dry white wine
- ● 1 large lemon
- ● 1/4 tsp red pepper flakes
- ● 3 tbsp fresh flat-leaf parsley
- ● 2 tbsp extra virgin olive oil
- ● 3/4 tsp kosher salt
- ● 1/4 tsp black pepper
- ● 12 oz linguine
Instructions
- 1Pat the shrimp dry with paper towels and season with salt and pepper.
- 2Heat the olive oil and 1 tablespoon of butter in a large skillet over high heat until the butter foams. Add the shrimp in a single layer and sear without moving for 1-2 minutes until the bottoms turn pink and golden.
- 3Flip the shrimp and cook for 1 more minute. Transfer to a plate — they'll finish cooking in the sauce later.
- 4Reduce heat to medium. Add 1 tablespoon of butter and the sliced garlic. Cook, stirring, for 30-45 seconds until the garlic is fragrant and just barely golden.
- 5Pour in the white wine and red pepper flakes. Let it bubble and reduce by about half, scraping up any browned bits from the pan, about 2 minutes.
- 6Remove the pan from heat. Stir in the remaining 2 tablespoons of butter, the lemon juice, and lemon zest, swirling the pan until the butter melts into a silky sauce.
- 7Return the shrimp and any accumulated juices to the pan. Toss to coat, then stir in the chopped parsley. Serve immediately over linguine or with crusty bread.
Nutrition Facts
| Calories | 360 |
|---|---|
| Protein | 32g |
| Carbohydrates | 8g |
| Fat | 20g |
