🍤🍋 Classic Shrimp Scampi
🧾 Ingredients (Serves 4)
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1 lb large shrimp (peeled & deveined, tails on or off)
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3 tbsp butter
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2 tbsp olive oil
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4 cloves garlic, minced
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½ cup dry white wine (like Sauvignon Blanc)
or use chicken broth -
Juice of 1 lemon (plus zest, optional)
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¼ tsp red pepper flakes (adjust to taste)
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Salt & pepper, to taste
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2 tbsp fresh parsley, chopped
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Optional: ½ cup pasta water if serving with pasta
🍝 If serving with pasta:
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8 oz angel hair, linguine, or spaghetti, cooked al dente
🔪 Instructions
1. Prep the Shrimp
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Pat shrimp dry and season lightly with salt and pepper.
2. Cook the Shrimp
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In a large skillet, heat 1 tbsp olive oil + 1 tbsp butter over medium-high.
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Add shrimp in a single layer. Cook 1–2 minutes per side, until just pink.
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Remove shrimp to a plate (they’ll finish cooking in the sauce).
3. Make the Scampi Sauce
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Lower heat to medium. Add remaining butter and oil, then garlic and red pepper flakes. Sauté 30–60 seconds until fragrant (don’t brown).
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Add white wine (or broth) and lemon juice. Simmer for 2–3 minutes until slightly reduced.
4. Finish the Dish
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Return shrimp to pan, toss in the sauce to coat and warm through (about 1 minute).
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Stir in parsley and adjust seasoning with salt, pepper, or more lemon if needed.
5. Serve
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Over pasta, rice, or with crusty bread to soak up the sauce.
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Garnish with extra lemon wedges, parsley, or parmesan (optional).
✅ Tips:
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Don’t overcook the shrimp — they only need a couple of minutes!
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Use good-quality real butter and fresh lemon for best flavor.
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Want a thicker sauce? Add 1–2 tbsp of cold butter at the end and swirl to emulsify.
🔄 Variations:
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Add cherry tomatoes or baby spinach for color.
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Use zucchini noodles or cauliflower rice for a low-carb option.
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Make it creamy: stir in ¼ cup heavy cream after the wine reduces.
Would you like a sheet pan version, a creamy twist, or one with no wine at all?
