Name: Garlic Butter Shrimp Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.5 lbs Large Shrimp, peeled and deveined; 4 tbsp Unsalted Butter; 2 tbsp Extra Virgin Olive Oil; 5 cloves Garlic, minced; 0.5 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc); 2 tbsp Fresh Lemon Juice; 0.25 tsp Red Pepper Flakes; 0.25 cup Fresh Parsley, chopped; 0.5 tsp Kosher Salt; 0.25 tsp Freshly Ground Black Pepper

"Indulge in succulent, jumbo shrimp bathed in a luxurious sauce of melted butter, aromatic garlic, and crisp white wine. This elegant yet simple dish is finished with a bright squeeze of lemon and fresh parsley, making it perfect for a quick weeknight dinner or a sophisticated date night at home."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Large Shrimp, peeled and deveined
4 tbsp 56 g	Unsalted Butter
2 tbsp 30 ml	Extra Virgin Olive Oil
5 cloves 5 cloves	Garlic, minced
0.5 cup 120 ml	Dry White Wine (Pinot Grigio or Sauvignon Blanc)
2 tbsp 30 ml	Fresh Lemon Juice
0.25 tsp 0.5 g	Red Pepper Flakes
0.25 cup 15 g	Fresh Parsley, chopped
0.5 tsp 3 g	Kosher Salt
0.25 tsp 1 g	Freshly Ground Black Pepper

2 Instructions

Pat the shrimp completely dry with paper towels and season with salt and pepper.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.

Add the shrimp to the skillet in a single layer. Sear for 1-2 minutes per side until just pink, then remove the shrimp from the pan and set aside on a plate.

In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.

Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.

Stir in the remaining 2 tablespoons of butter and the lemon juice until the sauce is smooth and emulsified.

Return the shrimp and any accumulated juices to the skillet. Toss for 1 minute to coat thoroughly in the sauce.

Garnish with fresh parsley and serve immediately over pasta, rice, or with crusty bread.

·
Do not overcook the shrimp; they are done as soon as they turn opaque and form a 'C' shape.
·
Patting the shrimp dry is essential for getting a good sear rather than steaming them.
·
If you prefer not to use wine, you can substitute it with chicken broth or clam juice.
·
Use high-quality grass-fed butter for the richest flavor in the scampi sauce.

? Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, just ensure they are completely thawed and patted dry before cooking.

What type of wine is best for shrimp scampi?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay works best.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid rubbery shrimp.

Can I make this dairy-free?

Yes, you can substitute the butter with a high-quality vegan butter alternative or simply use more olive oil.

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