Thu. Oct 17th, 2019

The Blushing Prawn

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Easy Shrimp Scampi recipe

2 min read

Shrimp scampi is a classic recipe and for a good reason. Who doesn’t crave sweet shrimp in creamy lemon butter sauce? These shrimp are perfect served as an appetiser, side to vegetables or next to a few slices of crusty bread. They are also an excellent topping for pasta and rice. For a slightly different spin, take a look at our easy garlic shrimp recipe made with cilantro, lime, and butter sauce.

Easy Shrimp Scampi
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  • 50gms large or extra-large shrimp, peeled with tails left on and deveined
  • Salt and fresh ground black pepper
  • 1 tbsp olive oil
  • 4 tbsps butter, cut into four pieces
  • 35gms minced shallot (1 medium), see notes
  • 1½ tbsps minced garlic (about 4 cloves)
  • ¼ tbsp red pepper flakes, optional
  • 75ml dry, crisp white wine like pinot grigio, sauvignon blanc
  • 1 lemon, cut in half
  • 65gms fresh parsley leaves and tender stems, chopped
  1. Pat the shrimp dry then season with ¼ teaspoon of salt and ¼ teaspoon of fresh ground black pepper.
  2. Add the olive oil to a wide skillet. Place the skillet with olive oil over medium heat then add the shallots, garlic, and red pepper flakes. Stir around the pan until fragrant; about 1 minute.
  3. Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook, without moving until the edges start to turn pink, about 1 minute.
  4. Flip the shrimp and stir in the wine and the juice from half a lemon (1½ to 2 tablespoons). Continue to cook until the wine has reduced a bit and the shrimp are cooked through, another minute or two. Slide the skillet off of the heat.
  6. Transfer the shrimp to a plate, and then, with the skillet off of the heat, add the butter and parsley. Stir the butter around the pan so that it melts into the sauce making a creamy butter sauce. (If the butter is not melting, place the skillet over low heat until it does).
  7. Taste then season as needed with salt, pepper or additional lemon juice.
  8. Serve with a few extra slices of lemon on the side or with pasta, zucchini noodles or rice.


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