Easy Shrimp Scampi Recipe

Easy Shrimp Scampi

This recipe is a breeze to whip up for a quick and flavorful weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 medium onion, finely diced
• 4 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined (thawed if frozen)
• 1/2 cup dry white wine
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Optional: Red pepper flakes (a pinch for a kick)
• Serve with: Pasta (angel hair, linguine, or your preference), rice, or crusty bread

Cooking Guide:

1. Prep: In a large skillet, heat olive oil and butter over medium heat. While the pan heats up, pat the shrimp dry and season them with salt and pepper.
2. Sauté the aromatics: Add the diced onion to the pan and cook until softened and translucent, about 3 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Cook the shrimp: Add the shrimp to the pan and cook, stirring occasionally, until they turn pink and opaque, about 2-3 minutes per side. Don’t overcook the shrimp, or they will become rubbery.
4. Build the sauce: Once the shrimp are cooked through, pour in the white wine and bring to a simmer. Let the wine reduce slightly, scraping up any browned bits from the bottom of the pan. This will add extra flavor to the sauce.
5. Finish the dish: Stir in the lemon juice, parsley, and red pepper flakes (if using). Season with additional salt and pepper to taste.
6. Serve immediately: Serve the shrimp scampi over cooked pasta, rice, or crusty bread for dipping in the delicious garlicky sauce.

Tips:

• Mise en place: Have all your ingredients prepped and close by before you start cooking. Shrimp scampi cooks up quickly, so this will help you move through the recipe smoothly.
• Don’t overcrowd the pan: Cook the shrimp in batches if necessary to avoid overcrowding the pan. This will ensure even cooking and prevent the shrimp from steaming instead of searing.
• Fresh is best: For the best flavor, use fresh shrimp whenever possible. Frozen shrimp will work in a pinch, just be sure to thaw them completely before cooking.
• Wine substitution: If you don’t have white wine on hand, you can substitute chicken broth for a slightly less intense flavor.
• Make it a complete meal: Serve your shrimp scampi with a side of roasted vegetables or a simple salad for a well-rounded meal.
• Leftovers: Shrimp scampi can be stored in an airtight container in the refrigerator for up to 2 days. However, the shrimp may lose some of their texture upon reheating.