Easy Shrimp Scampi
This easy shrimp scampi cooks in 10 minutes or less for the perfect fancy Italian dinner at home! Serve it with crusty Italian bread for mopping up the delicious garlic scampi sauce, or serve it over your favorite long, thin pasta.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound jumbo shrimp ((21 to 30 per pound), peeled and deveined)
- Kosher salt
- 5 garlic cloves, (minced)
- 3 tablespoons extra virgin olive oil
- 1/2 to 1 teaspoon red pepper flakes, (or more to your liking)
- 3 to 4 tablespoons unsalted butter
- 1/4 cup dry white wine or broth
- 1/2 lemon, (zested and juiced)
- 1/4 cup chopped fresh parsley
Instructions
- 1
Marinate the shrimp. Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tablespoon extra virgin olive oil. Toss to combine. Set aside for 20 minutes or refrigerate for 30 minutes to 1 hour.
- 2
Sear the shrimp. In a large cast iron skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil starts to shimmer, add the marinated shrimp mixture. Cook the shrimp for about 1 to 1 1/2 minutes on each side or until it begins to turn pink. Use a slotted spoon to transfer the shrimp to a plate. Don’t worry if some of the shrimp is still a little grey, they will fully cook through in the sauce.
- 3
Make the sauce. To the skillet, add the remaining garlic and red pepper flakes and cook briefly, just until fragrant. Add the wine and lemon juice and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the butter and cook until melted, swirling the pan to combine the sauce.
- 4
Combine the shrimp and sauce. Return the shrimp to the pan and stir to coat them in the sauce until they are cooked through. Remove the pan from heat and add parsley, lemon zest, and more red pepper flakes, if you like. Serve immediately.