Description
Shrimp Scampi features tender jumbo shrimp marinated in garlic and red pepper flakes, cooked in a delicious buttery sauce. Perfect for an easy weeknight dinner!
Ingredients
Scale
- 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
- Marinate the shrimp by patting it dry and placing it in a mixing bowl. Add a pinch of kosher salt, half the minced garlic, and 1 tablespoon of extra virgin olive oil; toss to combine. Let it sit for 20 minutes or refrigerate for 30 minutes to 1 hour.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the marinated shrimp and cook for approximately 1 to 1.5 minutes on each side, or until they begin to turn pink. Remove the shrimp with a slotted spoon and set them aside on a plate.
- In the same skillet, add the remaining garlic and red pepper flakes, cooking briefly until fragrant. Pour in the wine and lemon juice, bringing it to a simmer. Allow to cook until reduced by half, about 3 minutes. Then, add the butter and swirl the pan until melted and well combined.
- Return the cooked shrimp to the pan, stirring to coat in the sauce until they are fully cooked. Remove from heat and add the parsley, lemon zest, and additional red pepper flakes if desired. Serve immediately.
Notes
For extra flavor, let the shrimp marinate longer if time allows.
Adjust the amount of red pepper flakes according to your spice preference.
This dish pairs well with pasta or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 170mg