Easy Garlic Butter Shrimp Scampi
Shrimp Scampi. Easy. Shrimp, garlic, butter. But the best success for tender shrimp in a delish sauce is all in how you cook it.
Ingredients
- 1 ½ pounds shrimp (u10-U16) peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter divided
- 1 tablespoon minced fresh garlic or more or less, to taste
- ½ to 1 teaspoon red pepper flakes to taste
- ¼ cup white wine; (sauvignon blanc, pinot gris or white vermouth)
- ½ of a lemon
- ¼ cup fresh minced parsley
- Salt and freshly ground pepper white works here
Instructions
Prepare the Butter Garlic Sauce
- In a large saute pan over medium-low heat, melt 1 tablespoon of the butter in the olive oil. Add the garlic and red pepper flakes; cook, slowly, for about 1 minute. Turn off the heat and allow to stand for 15 minutes while you prepare the shrimp.
Prepare the Shrimps
- Shell and devein the shrimp. (if using frozen, defrost). Butterfly by slicing almost in half lengthwise and open them up like a book. Sprinkle with salt and pepper (white pepper works well here).
Cook the Shrimps
- When the shrimp are ready to cook, reheat the oil/butter/garlic over medium-low heat. cook, stirring often, until the shrimp just turn pink and opaque, about 2–3 minutes. Add the wine and cook for about 2 minutes.
Finish the Scampi
- Stir in the remaining tablespoon of butter until melted and the sauce becomes glossy, squeeze the lemon juice over and stir in the parsley. Remove from the heat and serve.
Notes
Chef tips for perfect shrimp
- don’t overcook the shrimp
- cook just until pink and opaque
- Do not cook over high heat, keep the heat medium to medium lowI
- f you burn the garlic, toss and start again. Burnt garlic is very bitter.
Nutrition
Serving: 1gCalories: 306kcalCarbohydrates: 2gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 274mgSodium: 256mgFiber: 1g
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