Garlic Butter Shrimp Scampi (Printer-Friendly)

Succulent shrimp cooked in garlic butter, lemon, and white wine. Perfect for a fast, elegant meal.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Aromatics & Herbs

02 - 4 cloves garlic, finely minced
03 - 15 g fresh parsley, chopped
04 - Zest of 1 lemon

→ Sauces & Liquids

05 - 60 ml dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
06 - 30 ml freshly squeezed lemon juice
07 - 60 g unsalted butter, divided
08 - 30 ml extra virgin olive oil

→ Seasonings

09 - 1/2 tsp kosher salt, or to taste
10 - 1/4 tsp freshly ground black pepper
11 - 1/8 tsp crushed red pepper flakes (optional)

# How to Make It:

01 - Pat shrimp dry with paper towels and season with salt and black pepper.
02 - Warm olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
03 - Add minced garlic and cook for 30 seconds until fragrant without browning.
04 - Place shrimp in skillet in a single layer; cook 1 to 2 minutes per side until pink and opaque.
05 - Pour in white wine and lemon juice, simmer for 1 to 2 minutes to reduce sauce slightly.
06 - Stir in remaining butter, lemon zest, and half of the chopped parsley; toss to coat the shrimp evenly.
07 - Remove from heat, adjust seasoning as needed, and garnish with remaining parsley before serving.

# Expert Advice:

01 -
  • This dish feels like sharing a delicious secret with a friend because it’s elegant yet effortless
  • The bright splash of lemon and the buttery garlic sauce turned it into an instant favorite for weeknight dinners
02 -
  • Drying the shrimp before cooking ensures they brown perfectly instead of steaming and turning rubbery
  • The combination of butter and olive oil prevents the butter from burning and keeps the sauce silky
03 -
  • Always prep all ingredients before you start cooking—the process moves quickly
  • The secret to the best sauce is adding butter off the heat at the end for a silky finish

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