Quick Garlic Butter Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound raw jumbo shrimp (21-30 count), thawed if frozen
02 -
2 cloves garlic, minced
03 -
2 tablespoons fresh parsley, finely chopped
04 -
2 tablespoons olive oil
05 -
2 tablespoons unsalted butter
06 -
1/2 cup dry white wine (or low-sodium chicken broth)
07 -
1/2 medium lemon, juiced
→ Seasonings
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper, plus more for serving
10 -
1 pinch red pepper flakes (optional)
→ For Serving (Optional)
11 -
Cooked pasta or crusty bread
# Instructions:
01 -
Mince the garlic cloves and finely chop the parsley leaves until you have about 2 tablespoons. If needed, peel and devein the shrimp (keep the tails on if you prefer). Pat the shrimp dry with paper towels and season all over with kosher salt and black pepper.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, about 3-4 minutes. Transfer the cooked shrimp to a plate.
03 -
Add the remaining tablespoon of olive oil and the butter to the empty skillet. Once the butter melts, add the minced garlic and cook until fragrant and just starting to turn golden-brown, about 30 seconds to 1 minute.
04 -
Pour in the white wine (or chicken broth) and add the red pepper flakes if using. Cook while scraping up any browned bits from the pan until the liquid reduces by about half, roughly 6 minutes.
05 -
Return the shrimp and any accumulated juices to the skillet. Add the chopped parsley and squeeze the lemon juice over everything. Gently toss to combine all ingredients. Serve hot with an extra sprinkle of black pepper and your choice of pasta or crusty bread on the side.
# Notes:
01 -
This classic shrimp scampi comes together in just 20 minutes for a delicious weeknight dinner option.
02 -
For best results, use the largest shrimp you can find and be careful not to overcook them.
03 -
The dish pairs wonderfully with linguine, angel hair pasta, or a crusty baguette to soak up the flavorful sauce.