Classic Shrimp Scampi
This Italian-American favorite brings together plump shrimp in a luscious garlic butter sauce with white wine and fresh lemon that comes together in just 20 minutes. The combination of sautéed garlic, rich butter, dry white wine, and bright lemon juice creates a sauce so good, you'll want to soak up every last drop with crusty bread.
Equipment
- Large skillet or sauté pan - 12-inch works best
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Citrus juicer - optional but helpful
- Serving platter or bowl
- Large pot for pasta - optional, if serving with pasta
Ingredients
- 1 1/2 pounds large shrimp - 680g, peeled and deveined, tails on or off
- 4 tablespoons extra virgin olive oil - 60ml, divided
- 4 tablespoons unsalted butter - 56g, divided
- 6 cloves garlic - minced
- 1/2 teaspoon red pepper flakes - adjust to taste
- 1/2 cup dry white wine - 120ml, such as Pinot Grigio or Sauvignon Blanc
- large lemon - juice of 1 large lemon, about 3 tablespoons or 45ml
- 1/4 cup fresh parsley - 15g, chopped
- salt and black pepper - to taste
- 1 pound cooked pasta - 454g, linguine or angel hair, optional for serving
- crusty bread - optional for serving
Instructions
- Pat the shrimp completely dry with paper towels, then season both sides generously with salt and pepper.
- Mince the garlic, measure the wine, juice the lemon, and chop the parsley.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink. Transfer to a plate and repeat with remaining shrimp.
- In the same skillet, heat remaining olive oil over medium heat. Add garlic and red pepper flakes, sauté 30-60 seconds until fragrant.
- Pour in the white wine and scrape up browned bits from the pan. Simmer 2-3 minutes until reduced by half. Add lemon juice and stir.
- Return cooked shrimp to the skillet, add remaining butter, and toss gently 1-2 minutes until heated through and coated in sauce. Stir in parsley and adjust seasoning.
- Serve immediately over pasta or on its own with crusty bread. Garnish with extra parsley and lemon wedges.
Notes
- Do not overcook the shrimp – they cook in just 2-3 minutes total. They are done when they turn pink and opaque.
- Use a dry white wine you would actually drink, not cooking wine which contains added salt.
- Pat shrimp completely dry before cooking to ensure proper browning and a good sear.
- Cook shrimp in batches if needed – overcrowding the pan causes steaming instead of searing.
- Keep butter at room temperature for 15-20 minutes before cooking so it emulsifies properly into the sauce.
- Fresh lemon juice is essential – bottled juice has a chemical taste that ruins the bright flavor.
- Adjust the heat level by starting with 1/4 teaspoon red pepper flakes or increasing to 3/4 teaspoon for more spice.
- If serving with pasta, reserve 1/2 cup of starchy cooking water to thin the sauce if needed.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet with a splash of wine or broth.
- Do not freeze shrimp scampi as the shrimp become rubbery and the sauce separates when thawed.