Start by preparing all of the ingredients. Have each item fully prepared and ready to use before starting.
Mince garlic, chop parsley, wash lemon, and measure wine, olive oil, and butter.
Heat a large skillet on medium heat. Add olive oil and butter to the pan.
Once the butter has melted, add the minced garlic. Let the garlic warm through to release its flavor.
Next, add white wine and juice of one lemon. Bring it to a simmer and let it cook for 2-3 minutes.
Add the cleaned shrimp to the pan, season with salt and pepper. Let cook for 2-3 minutes. (Lay them flat around the pan so that they cook evenly.
Turn and let cook for another 2 minutes.
Finally, remove the pan from the heat and garnish with fresh parsley and chili flakes (optional).
What kind of white wine do you use for shrimp scampi?Dry, crisp white wines work well with light sauces and bright lemon flavor. Pinot Grigio and Sauvignon Blanc are perfect choices. Dry Chardonnay, preferably unoaked, can be a good choice as well.Can you make scampi sauce without wine?If you don’t have wine or prefer to cook without alcohol, you can add seafood stock and a few teaspoons of white wine vinegar.Why are my shrimp tough? The most common reason shrimp are dry or tough even when sitting in a succulent butter sauce, is that they are simply overcooked. Shrimp cooks very quickly. They need as little as 2minutes on each side.The best way to avoid overcooking is to have everything you need ready and close at hand while cooking. Also, plan your cooking order so that the shrimp is the last thing that needs to be made so that it can be served immediately.What do you serve with shrimp scampi?Shrimp scampi can be served as a stand alone dish. It goes perfectly with a crusty loaf of bread, risotto, and a green salad.The shrimp and butter-wine sauce are great over pasta. Add ½ cup of pasta water before tossing the noodles in the shrimp scampi.Tips for success
This recipe cooks up so quickly. I highly recommend that you have all of your ingredients prepared and measured before you start cooking.
Watch the garlic carefully. Keep the heat low and let it heat through. If it burns, it will turn the dish bitter.
I recommend buying shrimp that has been peeled and deveined. The tail is up to you. If you are eating as a stand alone dish, tail on is fine. If you are planning on serving this over pasta, it is easier to eat with the tail off.