Here’s a classic Shrimp Scampi recipe—garlicky, buttery, and brightened with lemon. Perfect over pasta, rice, or with crusty bread.
Ingredients (Serves 4)
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons chopped fresh parsley
- 8 oz (225 g) cooked pasta, optional
Instructions
1. Prepare the shrimp
- Pat shrimp dry and season lightly with salt and black pepper.
2. Cook garlic and shrimp
- In a large skillet, heat butter and olive oil over medium heat.
- Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant.
- Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. Make the sauce
- In the same skillet, add lemon juice and white wine (or broth).
- Simmer 2–3 minutes to reduce slightly.
4. Combine
- Return shrimp to the skillet and toss in the sauce.
- Stir in fresh parsley.
5. Serve
- Serve over cooked pasta, rice, or with crusty bread to soak up the sauce.
💡 Tips
- Use fresh or thawed shrimp for best texture.
- Add a little more butter at the end for extra richness.
- For a lighter version, skip butter and use just olive oil.
- Garnish with extra lemon wedges for brightness.
If you want, I can also give a garlic-butter skillet version that’s restaurant-style with pasta cooked right in the same pan as the shrimp for maximum flavor.
Do you want me to provide that version?
