Description
A quick and easy one-pan shrimp scampi ready in just 15 minutes. This recipe features succulent shrimp in a rich, garlicky butter sauce with white wine and lemon, perfect for busy weeknights.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined (large or extra-large, 21–25 count per pound)
- 4 tablespoons unsalted butter (preferably European-style like Kerrygold)
- 4 cloves garlic, minced
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley (flat-leaf preferred)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes
- For serving: 8 ounces cooked pasta (linguine, spaghetti, or angel hair) or crusty bread
Instructions
- Prep your ingredients (5 minutes): If using frozen shrimp, thaw them under cold running water for about 5 minutes, then pat them very dry with paper towels. Mince the garlic, chop the parsley, and juice the lemon. Measure out the wine and butter. If serving with pasta, cook it according to package directions while you prep the shrimp.
- Season the shrimp (1 minute): Place the shrimp in a bowl and season generously with salt and freshly ground black pepper. Toss to coat.
- Melt the butter and start cooking (2 minutes): Place a large skillet over medium-high heat. Add the butter and let it melt, swirling the pan occasionally. Watch for the butter to start foaming and then turn a light golden brown, about 1-2 minutes. You’ll smell a nutty aroma.
- Cook the shrimp (2-3 minutes): Add the seasoned shrimp to the pan in a single layer. Don’t overcrowd—if necessary, cook in two batches. Let the shrimp cook undisturbed for 1 minute, then flip them. Cook for another 1-2 minutes, until they’re pink, opaque, and curled into a loose C shape. Remove the shrimp to a plate with a slotted spoon, leaving the butter in the pan.
- Build the sauce (2 minutes): Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the pan. Stir constantly for about 30 seconds, until the garlic is fragrant but not browned. Immediately pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce bubble and reduce for about 1 minute—it should thicken slightly and become glossy.
- Finish the dish (1 minute): Return the cooked shrimp to the pan, along with any accumulated juices. Toss everything together until the shrimp are coated in the sauce. Add the chopped parsley and give it one final stir. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of reserved pasta water or chicken broth to loosen it.
- Serve immediately (1 minute): Spoon the shrimp and sauce over your cooked pasta or alongside crusty bread. Garnish with extra parsley and a lemon wedge, if desired. Serve hot.
Notes
Pat shrimp very dry for best browning. Don’t overcook shrimp—they’re done when pink and curled into a loose C shape. Brown the butter but don’t burn it. Add garlic after cooking shrimp to prevent burning. Save pasta water to thin sauce if needed. Best served immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (without p
- Calories: 300
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 3
- Protein: 26
Keywords: shrimp scampi, quick dinner, one-pan meal, 15-minute recipe, weeknight dinner, garlic butter shrimp, easy seafood recipe