Shrimp Scampi

This easy shrimp scampi recipe is weeknight-friendly and ready in 15 minutes! Sauté shrimp and garlic in butter and olive oil, then add wine and red pepper flakes for the best shrimp scampi sauce ever. Everyone will want seconds!

PREP TIME                  COOK TIME                       TOTAL TIME

10 mins                              5 mins                                   15 mins

SERVINGS

4 servings

NOTE:

If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).

We cook the shrimp scampi in butter and olive oil, so we can cook at a relatively high heat without burning the butter, but still impart the butter flavor.

Shell on? or Shell off? It's really up to you. Shrimp cooked shell-on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.

Ingredients:

1 pound (16 to 20 count) large raw shrimp, shelled and de-veined, (if you want, keep the tail on for an attractive presentation)

2 tablespoons extra virgin olive oil

2 to 3 tablespoons butter

Salt

3 to 4 cloves garlic, slivered, or 1 tablespoon minced garlic

1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)

1/2 cup white wine (we recommend a dry white wine, such as a sauvignon blanc)

2 tablespoons finely chopped parsley

Freshly ground black pepper, to taste

1 tablespoon lemon juice

Method:

1.Sauté the garlic and red pepper flakes in butter and olive oil:

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2.Add the shrimp and white wine:

Sauté the garlic for just a minute, until it begins to brown lightly on the edges, then add the shrimp.

Add the wine and stir to coat the shrimp.

Move the shrimp, so they are in an even layer in the pan. Increase the heat to high and boil the wine for about two minutes.

3.Turn the shrimp over to cook the other side:

Stir the shrimp and arrange them so you turn them over to cook on the other side. Continue to cook on high heat for another minute.

4.Toss with parsley, lemon juice, and pepper:

Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

5.Serve hot with bread, pasta or rice:

Serve as is, or with crusty bread, over pasta, or over rice (for a gluten-free version).

NUTRITION FACTS:  (PER SERVING)

     248                           17g                   3g                         16g                        

CALORIES                 FAT               CARBS               PROTEIN

Show Full Nutrition Label:

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

ENJOY.