Whip up this quick and delicious shrimp scampi for any occasion. Serve it with pasta or rustic bread on the side. It’s also perfect for special occasions and New Year’s Eve!
There is nothing better than this buttery, garlicky, deliciously easy shrimp scampi! It’s one of my absolute favorite shrimp dishes to serve at dinner parties. Shrimp scampi can be served as the main course or as an appetizer. Either way, your loved one will devour it quickly!
Ingredients
- 2 pounds raw jumbo shrimp, peeled and deveined, tails on
- Salt and black pepper
- Onion powder
- Unsalted butter, divided in half
- Olive oil
- Red pepper flakes
- 1 large shallot
- Minced garlic
- White wine (Sauvignon Blanc)- substitute with chicken or vegetable broth
- Juice of 1 large lemon
- Fresh parsley
How to Make This Delicious Shrimp Scampi
- After preparing the raw shrimp, rinse them and pat them dry with paper towels. Place them in a large bowl, and season evenly with salt, black pepper, and onion powder. Gently toss to distribute the seasonings.
- Melt half of the butter in a large skillet over medium-high heat. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- Add the remaining butter and olive oil to the skillet. Once melted, add the chopped shallots. Cook for 3-4 minutes over medium heat, until they appear shiny and translucent. Add the pepper flakes and minced garlic. Cook for 1 minute.
- Increase the heat to medium-high. Pour in the white wine. Simmer for 3-4 minutes, stir as needed. Add the lemon juice, and simmer for 2 minutes.
- Place the cooked shrimp back into the skillet, spoon the sauce over top, and simmer for 1-2 minutes. Taste and adjust for salt.
- Transfer the shrimp scampi to a serving dish. Garnish with chopped parsley, and serve over angel hair or linguine pasta, or with a slice of crusty bread.
Storing Leftover Shrimp Scampi
There is a slim chance you’ll have any leftovers of this delectable seafood dish, but if you do, storing them is simple. Place the leftovers in an airtight container, and store in your refrigerator for up to 2 days after preparation. Reheat in a pan or the microwave until warmed all the way through.
Tips and Substitutions
- Protein: Substitute the shrimp with small pieces of chicken breast or boneless, skinless chicken thighs. Cook for an additional 4-5 minutes. You can also use extra-firm tofu for a vegetarian option.
- Gluten-free: This dish is naturally gluten-free. However, if you need a gluten-free friendly option, simply pair the scampi with gf pasta or gf bread.
- Non-spirited: Swap out the wine for low-sodium chicken or vegetable broth.
- Overcooking: There is a fine line between perfectly cooked shrimp and overcooked shrimp. The trick is to cook the shrimp until they turn pink and no longer have a shiny gray appearance. To prevent shrimp from becoming rubbery or chewy, remove them from the heat as soon as they are cooked.
More Recipes to Enjoy!
Delicious Shrimp Scampi
Whip up this quick and delicious shrimp scampi for any occasion. Serve it with pasta or rustic bread on the side. It’s also perfect for special occasions and New Year’s Eve!
Equipment
- 1 large skillet
Ingredients
- 2 pounds raw jumbo shrimp peeled and deveined, tails on
- 1/4 teaspoon each of salt black pepper, and onion powder
- 1/2 cup unsalted butter divided in half
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1 large shallot peeled and diced (or 2 smaller ones)
- 1 tablespoon minced garlic
- 3/4 white wine Sauvignon Blanc
- juice of 1 large lemon or 3-4 tablespoons
- 1/4 cup fresh parsley, chopped
Instructions
- After peeling an deveining the shrimp, rinse them off and pat them dry with paper towels. Place them in a large bowl, and season evenly with salt, black pepper, and onion powder. Gently toss to distribute the seasonings.
- Melt half of the butter in a large skillet over medium-high heat. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- Add the remaining butter and olive oil to the skillet. Once melted, add the chopped shallots. Cook for 3-4 minutes over medium heat, until they appear shiny and translucent. Add the pepper flakes and minced garlic. Cook for 1 minute.
- Increase the heat to medium-high. Pour in the white wine. Simmer for 3-4 minutes, stir as needed. Add the lemon juice, and simmer for 2 minutes.
- Place the cooked shrimp back into the skillet, spoon the sauce over top, and simmer for 1-2 minutes. Taste and adjust for salt.
- Transfer the shrimp scampi to a serving dish. Garnish with chopped parsley, and serve 4-6 shrimp over angel hair or linguine pasta, or with a slice of crusty bread.
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