Shrimp Scampi Recipe
Shrimp scampi, the mere mention of the name conjures up succulent shrimp in a buttery, garlicky and lemony sauce made with white wine and herb. If there is one shrimp recipe that you can make at home, this shrimp scampi recipe is probably it!
How to Make Shrimp Scampi?
From start to finish, this garlic butter shrimp scampi recipe takes only 15 minutes. Here are my cooking tips for this super easy and quick recipe.
- Use frozen peeled, deveined, and tail-on shrimp. The shrimps cook beautiful with the tails; you can just pick the shrimp up by its tail.
- The shrimps are ready to be cooked as soon as you thaw them to room temperature.
- The shortest way to thaw frozen shrimp is to soak them in water for about 5-10 minutes. Drain the water and the shrimp is ready for cooking.
- Prep the garlic and Italian flat parsley while the shrimp are thawing.
- Use a cast-iron skillet to saute and cook the shrimp. Cast-iron skillet retains high heat and spread heat evenly, making sure the shrimp cooks evenly with the scampi sauce.
- White wine is the secret ingredient. Use fruity white wine for the best recipe.
- If you can’t have white wine, you can make the recipe without wine. Use chicken broth as a substitute for white rine.
In 15 minutes, everything will be done and you have a restaurant-quality shrimp scampi that tastes a lot more flavorful, cheaper, and delicious. Enjoy!
What Dishes to Serve with this Recipe?
This meal is best served with a main dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Shrimp Scampi Recipe
Garlic Butter Shrimp Scampi - quick and easy shrimp recipe that takes 15 mins to make. Juicy shrimp cooked with garlicky, buttery scampi sauce on a skillet. So delicious!
- 12 - 16 oz peeled, deveined, tail-on shrimp
- 2 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 3 light dashes cayenne pepper, (optional)
- 1/4 cup white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped Italian flat leaf parsley
Rinse the shrimp, drain and pat dry with paper towels.
Heat up a skillet (cast-iron preferred) on medium heat and add the butter. Saute the garlic a few times before adding the shrimp. Add the salt and cayenne pepper (if using). Stir to combine well with the garlic before adding the white wine and lemon juice.
Stir and cook until the white wine evaporates a little bit. Add the parsley, stir well and serve immediately.