American
Garlic-Lemon Shrimp Scampi
Plump shrimp cook briefly in olive oil, then return to an emulsified white wine, garlic, lemon, parsley, and butter sauce with gentle chile heat.
4 servings · 20 minutes prep · 10 minutes cook
Ingredients
Shrimp
- 1 1/2 pounds 16/20-count large shrimp, peeled, deveined, tails left on
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided
Scampi Sauce
- 6 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 5 tablespoons cold unsalted butter, cut into pieces
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup flat-leaf parsley, chopped
Directions
Season and Sear
- Toss the shrimp with the salt and pepper; refrigerate for 15 minutes, then blot dry.
- Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium-high. Sear half the shrimp in one uncrowded layer for 60 to 90 seconds per side until barely opaque; transfer immediately. Add 1 tablespoon (15 ml) oil and repeat with the remaining shrimp, reserving all accumulated juices.
Reduce the Wine
- Lower heat to medium and add remaining oil, the garlic, and pepper flakes. Cook 45 seconds until fragrant but not brown.
- Add the wine, scrape the pan, and boil 3 to 4 minutes until reduced by half.
Emulsify and Finish
- Remove the skillet from direct heat. Whisk in the butter one piece at a time until glossy, then stir in the lemon zest, lemon juice, and half the parsley.
- Return shrimp and accumulated juices; toss over low heat just until the thickest shrimp are firm, pearly, and opaque throughout or reach 145°F (63°C), no more than 45 seconds. Garnish with remaining parsley and serve hot.
Allergen and Product Check
- Allergen note: contains crustacean shellfish (shrimp) and milk. The dairy-free variation removes milk only and remains unsuitable for shrimp allergy.
