Classic Shrimp Scampi

I recently surprised my son this classic shrimp scampi for lunch because he LOVES shrimp especially when it’s cooked in a buttery wine sauce with lots of garlic and lemon. I served this scampi with slices of freshly baked crusty bread to soak up the delicious sauce with but it’s also wonderful over pasta. My son really loved this meal and devoured the entire bowl of shrimp scampi in minutes with a big smile on his face. My daughter also loves the sauce for bread dipping and so do I. This recipe comes together in minutes, couldn’t be easier to make and always impresses your dinner guests (or son) when you serve it.

Heat the butter and olive oil in a skillet over medium-high heat. Add the garlic and cook, stirring constantly for 1 minute. Add the wine, crushed red pepper flakes and freshly cracked black pepper, to taste. Cook for 2-3 minutes, stirring often, until the sauce has reduced down by half.

Add the shrimp to the skillet and cook, stirring often, until they turn pink, about 2-4 minutes, depending on their size.

Add the parsley and fresh lemon juice and toss to coat. Taste the sauce and season with sea salt, if needed. Serve immediately with crusty bread. Enjoy.

Print Recipe

Classic Shrimp Scampi

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Course: Main

Cuisine: Italian

Servings: 1 - 2

Author: Pam

Ingredients

• 3 tbsp butter
• 1 tbsp olive oil
• 3 cloves of garlic, minced
• 1/3 cup white wine
• crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• 12 oz large shrimp, shelled & deviened, tails left on if desired
• 1 tbsp fresh parsley, chopped
• Juice from half a lemon, to taste
• Sea salt, to taste

Instructions

• Heat the butter and olive oil in a skillet over medium-high heat.
• Add the garlic and cook, stirring constantly for 1 minute.
• Add the wine, crushed red pepper flakes and freshly cracked black pepper, to taste. Cook for 2-3 minutes, stirring often, until the sauce has reduced down by half. 
• Add the shrimp to the skillet and cook, stirring often, until they turn pink, about 2-4 minutes, depending on their size.
• Add the parsley and fresh lemon juice and toss to coat. Taste the sauce and season with sea salt, if needed.
• Serve immediately with crusty bread. Enjoy.