This Traditional Shrimp Scampi recipe is a quick and delightful way to bring a taste of the sea to your dinner table. With a zesty blend of garlic, butter, and lemon, it’s a dish that feels both indulgent and refreshingly light. Perfect for a weeknight meal or a fancy dinner party.
Shrimp: The star of the dish, shrimp brings a sweet and slightly briny flavor. Opt for large shrimp for a meatier bite; peel and devein them to keep the texture clean and pleasant.
Butter: Unsalted butter provides a rich base, allowing you to control the salt level more precisely.
Olive Oil: Adds a fruity depth and helps to prevent the butter from burning.
Garlic: Infuses the dish with aromatic warmth. Mince it finely so it melds seamlessly into the sauce.
White Wine: Dry white wine adds acidity and complexity. It helps to deglaze the pan while contributing to the sauce’s body.
Lemon Juice: Fresh lemon juice brightens the entire dish, cutting through the richness of the butter.
Parsley: Chopped fresh parsley adds a pop of color and a hint of earthiness.
Red Pepper Flakes: A touch of heat keeps the flavors lively and balanced.
This shrimp scampi pairs beautifully with a simple pasta like spaghetti or linguine, allowing the sauce to coat the noodles. Alternatively, serve it over steamed rice or with crusty bread to sop up the delicious sauce. A crisp green salad or steamed asparagus makes a perfect side dish.
Start by melting the butter and olive oil together in a large skillet over medium heat. This combination will provide a luscious base for your scampi sauce. Once melted, toss in the minced garlic. Give it a quick sauté, just until it's fragrant — about a minute should do it. Be careful not to let it brown, as burnt garlic can turn bitter.
Next, add the shrimp to the skillet. Season them generously with salt and freshly ground black pepper. Let them cook without moving for about 2-3 minutes on one side until they start to turn pink. Flip them over to cook for another 2-3 minutes. They should be opaque and curled up when done.
Pour in the white wine and lemon juice, followed by a sprinkle of red pepper flakes. Let the mixture simmer for 2-3 minutes. This will allow the alcohol to cook off and the sauce to reduce slightly, concentrating its flavors.
Finally, stir in the chopped parsley. Taste and adjust the seasoning if needed. Once the parsley is mixed in, your scampi is ready to serve. Quickly transfer it to plates or a platter and serve with lemon wedges on the side.
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