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.
- 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
- Pat the shrimp dry then season with ¼ teaspoon of salt and ¼ teaspoon of fresh ground black pepper.
- 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.
- 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.
- 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.
- MAKE SCAMPI SAUCE
- 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).
- Taste then season as needed with salt, pepper or additional lemon juice.
- Serve with a few extra slices of lemon on the side or with pasta, zucchini noodles or rice.