Save Shrimp Scampi with Garlic Butter brings back memories of family gatherings when we wanted something impressive but effortless This quick recipe delivers plump shrimp bathed in garlicky butter sauce with a whisper of citrus Served over pasta or scooped up with bread every bite feels indulgent yet bright for an Italian-American classic that is always a hit
I first made shrimp scampi on a rushed weeknight when takeout seemed the only option It tasted so much better than anything from a restaurant and now it is my top choice for special but speedy dinners
Ingredients
- Large shrimp: look for plump shrimp with firm texture and a fresh sea scent peeled and deveined for convenience
- Garlic: provides the signature savory punch fresher cloves grant better aroma
- Small shallot: adds a mild sweetness and depth choose ones with tight skin if using
- Unsalted butter: makes the sauce rich creamy and lets you control the salt level opt for European style for more flavor
- Extra-virgin olive oil: balances the butter with fruitiness select one with a robust fresh aroma
- Dry white wine: brings brightness and acidity Sauvignon Blanc or Pinot Grigio are my picks for a crisp clean flavor or substitute with chicken broth if you prefer no alcohol
- Fresh lemon juice: wakes up the dish be sure to use just squeezed lemons for pure zing
- Crushed red pepper flakes: add gentle heat use as much or as little as you wish
- Salt and freshly ground pepper: bring all the flavors together always taste and adjust before serving
- Chopped fresh parsley: brightens and adds color flat-leaf parsley gives the freshest taste
- Lemon wedges: the perfect finishing touch and extra squeeze for serving
Instructions
- Prep the Shrimp:
- Pat the shrimp dry with paper towels and season with salt and pepper This prevents steaming and ensures flavorful browning on the surface
- Melt the Fats:
- In a large skillet heat the olive oil and half of the butter over medium-high heat Wait for the butter to melt completely and become slightly foamy before moving on This creates the best base for aromatic development
- Sauté the Aromatics:
- Add minced garlic and shallot to the hot skillet Stir constantly for about thirty seconds until fragrant but not brown Overcooking at this stage can create bitterness so watch closely for that sweet aroma as your cue
- Cook the Shrimp:
- Arrange the shrimp in a single layer in the skillet Cook for one to two minutes on each side until they turn pink and opaque Avoid overcrowding Let the shrimp touch the pan directly for proper searing
- Deglaze and Reduce:
- Pour in the white wine or chicken broth and add the lemon juice Let the mixture bubble for one to two minutes allowing the alcohol to cook off and the sauce to concentrate This intensifies the trademark scampi zing
- Finish the Sauce:
- Add the remaining butter and sprinkle in red pepper flakes if using Swirl the pan or gently stir so the butter melts into a luscious glossy sauce
- Garnish and Serve:
- Take the skillet off the heat Stir in fresh parsley and double check the seasoning Serve over pasta rice or alongside slices of bread with extra lemon wedges on the side
Save My favorite part is how the garlic and butter meld with a hint of lemon A weekend in Florence inspired me to never skimp on real lemon juice now every time I zest or squeeze one I remember that tiny bustling trattoria
Storage Tips
Leftovers keep well in the refrigerator for up to two days Store shrimp separately from pasta or rice to maintain the best texture Reheat gently in a skillet with a splash of broth or water to keep the sauce creamy
Ingredient Substitutions
No white wine Swap for low sodium chicken broth or even vegetable broth if you need an alcohol free option For extra flavor you can toss in a few capers or sun dried tomatoes Chopped fresh basil or chives can also stand in for parsley
Serving Suggestions
I love serving scampi with al dente linguine though crusty sourdough bread is a close contender For a hearty meal add steamed green beans or a simple mixed salad to lighten things up
Cultural and Historical Context
Shrimp scampi grew from a mashup of Italian culinary tradition and American abundance The original Italian scampi referred to langoustines but since those are scarce in the US shrimp took center stage The flavor lineup honors Old World roots while being delightfully American in its simplicity
Seasonal Adaptations
Add a handful of halved grape tomatoes for color in summer Toss in baby spinach at the end for extra greens in winter Consider roasted asparagus or peas when in season
Success Stories
A friend made this for a family birthday recently and said it vanished before she could even set the bread basket down This recipe is my absolute go to for dinner parties because it feels fancy but never fails Pantry staples and quick prep make it weeknight magic
Freezer Meal Conversion
While shrimp do best cooked fresh you can prep the aromatic butter base ahead and freeze it Pour melted butter garlic shallot and olive oil mixture into an ice cube tray When ready to cook just pop from the freezer and start at the shrimp step for a super quick dinner
Save Enjoy this versatile and flavorful Shrimp Scampi with Garlic Butter The combination of fresh ingredients and simple preparation makes it a winning dish for any occasion
Recipe FAQ
- → Can I use frozen shrimp for this dish?
Yes, but make sure to fully thaw and drain the shrimp before cooking to prevent excess liquid in the pan.
- → What can I substitute for white wine?
Chicken broth is a great alternative, providing depth and keeping the sauce light and flavorful.
- → Is this dish spicy?
It's mildly spicy if you add the crushed red pepper flakes, but you can skip them for a milder flavor.
- → How should I serve shrimp scampi?
It pairs beautifully with pasta, rice, or crusty bread to soak up the garlic butter sauce.
- → Can I add vegetables to this dish?
Absolutely! Try tossing in cherry tomatoes or baby spinach near the end of cooking for extra color and flavor.