This week, I would like to share a recipe from one of my go to websites, CafeDelites.com. Garlic Butter Shrimp Scampi can be enjoyed as an appetizer/light meal or for dinner with your favorite pasta of choice. You can also keep it low carb and serve over zucchini noodles or with steamed cauliflower. Either way it’s delicious and even better than an Italian restaurant Scampi.
Shrimp Recipe Tip
- Have all of your ingredients ready on your kitchen counter and close to your cooking area if possible. This recipe cooks FAST. You don’t want to be head deep into your refrigerator searching for your wine, for example, while the shrimp is cooking away on the stove. Over-cooked shrimp is rubbery, tough, and not pleasant to eat at all.
- The shrimp is cooked in a butter/oil combination prevent the butter from burning. You can use all butter if you wish, just note it will begin to brown while the shrimp are cooking. (Nothing wrong with a little browned butter.) Though, I do prefer the flavor of a butter/oil mixture in this.
- I love extra-large or jumbo shrimp in this recipe! They’re fat and juicy and perfect for a shrimp scampi! If you can find wild-caught shrimp, please cook with those. Better flavor, better color and a lot healthier for you than farm-raised seafood.
- Use a good quality white wine. I use a Sav Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
Shrimp Scampi without Wine
Wine can be omitted completely OR substitute with chicken broth if you wish. Chicken broth has a much better flavor than beef broth in this recipe.
- 2 Tablespoons olive oil
- 4 tablespoons butter
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
- 1 1/4 pounds (600 grams) large shrimp prawns, shelled with tails on or off
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 teaspoon crushed red pepper flakes or to taste (optional)
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't overcook your shrimp).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
If you decide to make this as an appetizer, side or meal; you will not be disappointed. It is a go to staple in our house. Add a salad and some Texas toast garlic bread for a great meal.