Ingredients
Scale
- 1 pound large or jumbo shrimp (21–25 count per pound), peeled and deveined
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
- 1/4 cup unsalted butter, cold and cubed
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh chives, chopped
- 1 teaspoon fresh tarragon, chopped
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes, for a spicy kick
- Optional: Fresh lemon zest for garnish
- Pasta (optional, such as linguine, spaghetti, or angel hair) or crusty bread
Instructions
- Prepare Shrimp: If frozen, thaw shrimp using one of the recommended methods. Peel and devein the shrimp, leaving the tails on. Pat dry with paper towels.
- Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and half of the minced garlic. Add shrimp to the pan in a single layer and cook for about 2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Create the Sauce: In the same skillet, add the remaining garlic and cook over medium heat until fragrant (about 30 seconds). Add the wine and bring to a boil, scraping the pan to release any flavorful bits. Let the wine reduce by half (about 4-5 minutes).
- Make the Butter Sauce: Lower the heat to medium-low. Gradually add cold butter, one tablespoon at a time, stirring continuously until fully incorporated. Stir in lemon juice, parsley, basil, chives, and tarragon.
- Combine: Return the shrimp to the skillet and stir to coat with the sauce. Cook for an additional minute to reheat the shrimp and allow the flavors to meld together.
- Serve: If serving with pasta, toss the cooked pasta with the sauce, or serve the shrimp and sauce over the pasta. Garnish with additional fresh parsley, lemon zest, and red pepper flakes for a little heat.
Notes
- Shrimp Size: For a main course, use larger shrimp (21-25 count per pound). If serving with pasta, smaller shrimp (26-30 count) work well.
- Wine: Use a dry, crisp white wine for the best flavor in the sauce. Pinot Grigio or Sauvignon Blanc are ideal.
- Pasta Alternatives: For a low-carb option, try zucchini noodles or cauliflower rice.
- Storage: Shrimp scampi is best served fresh, as the butter sauce doesn’t reheat well.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Sautéing, deglazing, and butter emulsion
- Cuisine: American (Seafood)
- Diet: Gluten Free