🦐 Shrimp Scampi
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Shrimp scampi is a classic favorite featuring tender shrimp tossed in garlic butter, lemon, and white wine for a bright, savory dish that’s simple, elegant, and always delicious.
✔️ Ingredients
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- 2 cloves garlic
- 1/4 medium bunch fresh parsley
- 1 pound raw jumbo shrimp (21 to 30 per pound), thawed if frozen
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 pinch red pepper flakes (optional)
- 1/2 medium lemon
- Cooked pasta or crusty bread, for serving (optional)
📄 Instructions
- Mince 2 garlic cloves. Pick the leaves from 1/4 medium bunch fresh parsley and finely chop until you have 2 tablespoons. If needed, peel and devein 1 pound raw jumbo shrimp (keep the tails on if desired). Pat dry with paper towels. Season the shrimp all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.
- Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and cook until fragrant and starting to turn golden-brown, 30 seconds to 1 minute.
- Add 1/2 cup dry white wine or low-sodium chicken broth, and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, about 6 minutes.
- Return the shrimp and any accumulated juices to the skillet. Add the parsley and squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Serve garnished with more black pepper and with cooked pasta or crusty bread if desired.
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