Garlic Butter Shrimp Scampi
Make Garlic Butter Shrimp Scampi tonight: quick, lemony shrimp tossed in garlic butter, ready in 20 minutes.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Cooked pasta or crusty bread, for serving
Instructions
Step 1: Heat butter and olive oil together
Gently warm the unsalted butter with the olive oil in a large skillet until the butter has melted and the fat shimmers; this is the moment the sauce begins to build. Add the minced garlic and, if you like a little heat, the red pepper flakes, letting the garlic soften and become aromatic but not browned. Keep the pan on medium heat so the garlic releases its fragrance into the glossy, warm fat — this scented, golden liquid is the foundation for everything that follows.
Step 2: Cook the shrimp until just opaque
Slide the peeled, deveined large shrimp into the sizzling butter‑oil-garlic mixture, seasoning them with salt and freshly ground black pepper. Let each shrimp cook undisturbed until the flesh turns pink and opaque and you see a delicate curl at the tail — about two to three minutes per side for large shrimp. When most shrimp are nearly cooked, pour in the white wine (or chicken broth) and bring the mixture to a gentle simmer so the alcohol kisses away and the liquid reduces slightly, concentrating the buttery, garlicky sauce.
Step 3: Brighten and finish with lemon and parsley
Once the sauce has reduced a touch and the shrimp are plump and cooked through, remove the skillet from the heat and stir in the fresh lemon juice and the chopped parsley. Taste and adjust salt and pepper; the lemon should add a bright zip that lifts the rich butter, and the parsley adds a fresh herbal snap. Toss briefly so the shrimp are glossy with sauce and flecked with green, small garlic bits, and black pepper — the final in‑pan moment before you plate.
Step 4: Serve immediately over pasta or with crusty bread
Spoon the shimmering shrimp and golden garlic butter over warm cooked pasta or pile it into the skillet alongside thick slices of crusty bread so each piece can soak up the sauce. Garnish with an extra scattering of chopped parsley and a lemon wedge for squeezing at the table. The finished dish should feel indulgent yet simple: plump, glistening shrimp, tiny caramelized garlic pieces, a silky sauce that clings to noodles or bread, and bright citrus notes.
Notes
- Pat shrimp dry before cooking to help sear them evenly.
- Use unsalted butter so you can control salt levels.
- Add wine or broth to deglaze the pan for extra depth.
- Reheat gently with a splash of broth to avoid rubbery shrimp.
- Serve immediately for best texture and flavor.