Introduction
Shrimp Scampi is a classic Italian-American dish featuring plump shrimp sautéed in a garlic butter and white wine sauce, finished with lemon juice and fresh parsley. Traditionally served over pasta or with crusty bread, this dish balances richness with bright acidity and is perfect for a quick yet elegant dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup chicken or seafood broth (optional for more sauce)
- 1 tablespoon lemon zest
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
- 8 oz linguine or spaghetti (optional for serving)
- Parmesan cheese (optional for garnish)
Instructions
-
Prepare the shrimp:
- Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside while you prepare the sauce.
-
Cook the pasta (if using):
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
-
Cook the shrimp:
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque. Remove the shrimp from the pan and set aside.
-
Prepare the sauce:
- In the same skillet, reduce the heat to medium and add the remaining butter. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic. Add the white wine and red pepper flakes (if using), scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces slightly.
-
Finish the sauce:
- Stir in the lemon juice, lemon zest, and chicken or seafood broth (if using) for extra sauce. Let the mixture simmer for 1-2 minutes. Return the shrimp to the pan, tossing them gently in the sauce to coat. Cook for another minute until heated through.
-
Serve:
- Toss the shrimp and sauce with the cooked pasta, or serve the shrimp on a plate with the sauce drizzled over the top. Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve with crusty bread to soak up the sauce.
Health Notes
- Shrimp is a lean source of protein and contains omega-3 fatty acids, making it a heart-healthy choice.
- For a lighter version, reduce the amount of butter or substitute with olive oil, and opt for whole-wheat pasta if serving with pasta.
- Be mindful of sodium levels when using broth, and opt for low-sodium varieties if needed.
How to Enjoy
- Shrimp Scampi is best enjoyed immediately, while the shrimp is tender and the sauce is warm and flavorful. Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a refreshing balance.
Tips
- Fresh shrimp: Use the freshest shrimp you can find for the best flavor and texture. Frozen shrimp works well too, but be sure to thaw them properly before cooking.
- High heat for shrimp: Cook shrimp over high heat and avoid overcooking, as they can become tough quickly. Remove them from the pan once they turn pink and opaque.
- Extra sauce: If you prefer more sauce for your pasta, increase the amount of broth or wine slightly. Adjust seasoning accordingly to balance the flavors.
