Here’s a classic Shrimp Scampi recipe—garlicky, buttery, and perfect over pasta or with crusty bread.
Shrimp Scampi
Ingredients (4 servings)
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
- Optional: 8 oz (225 g) linguine or spaghetti
Instructions
- Cook pasta (optional)
If serving over pasta, cook according to package instructions and drain, reserving ½ cup pasta water. - Sauté shrimp
In a large skillet, heat butter and olive oil over medium-high heat.
Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside. - Make the sauce
In the same skillet, add garlic and red pepper flakes. Sauté 30–60 seconds until fragrant.
Add white wine or broth and lemon juice. Simmer 2–3 minutes to reduce slightly. - Combine shrimp & sauce
Return shrimp to the skillet and toss to coat in the sauce. Adjust seasoning with salt and pepper. - Serve
Sprinkle with fresh parsley and serve over pasta or with crusty bread to soak up the sauce.
Tips
- Use large, raw shrimp for the best texture and flavor.
- Don’t overcook shrimp—they cook quickly and will become rubbery if left too long.
- For extra richness, stir in 1–2 tbsp of butter at the end.
If you want, I can also give a slow-cooker or baked shrimp scampi version that’s easy for hands-off cooking but still keeps the shrimp tender and garlicky.
Do you want me to do that?
