shrimp scampi recipe

If you love shrimp scampi (and who doesn't?), look no further than this super-easy recipe. The whole dish—spaghetti + garlicky shrimp—comes together in 20 minutes or less.

Easy Shrimp Scampi Recipe

spaghetti

butter

garlic,

lb. medium shrimp, peeled and deveined

dry white wine

Juice of 2 lemons, plus zest of 1

red pepper flakes

kosher salt

black pepper

parsley,

I made this following the recipe exactly. My family thought it completely lacked flavor. Everyone wanted to add different seasonings at the table, some felt it needed more lemon, others wanted more garlic and others wanted more chilies. Fail all around! 😕

Way too much lemon! My bf and i couldnt even eat this after the first bite. What a waste of pasta.

Chef Gordon Ramsay has a much better recipe on this. This used way to much lemon and wine. It should be about 2 tbsp of wine. 1 cup is just way too much

This recipe is really off.  In reviewing other shrimp scampi recipes, the lemon and wine is far less that what is recommended here.  This recipe produced a lot of liquid and I had to use corn starch to thicken.  The overall taste was very lemony.

Shrimp scampi is succulent seafood and tomatoes mixed in a tangy lemon garlic sauce which pairs nicely with angel hair pasta.

Shrimp Scampi

shrimp

salt

olive oil

unsalted butter (divided)

shallots (⅛-inch dice)

garlic

lemon juice

lemon zest

dry white wine (chardonnay recommended)

roma tomato (¼-inch dice)

parsley

Combine shrimp with salt and pepper.

Heat a large skillet over medium-low heat. Add 2 tablespoons olive oil and 1 tablespoon butter.

Once the butter is melted add shallots, garlic, and red pepper flakes. Stir and cook until shallots are tender and garlic is fragrant but not browned, 2 minutes.

Add shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.

Flip the shrimp over and cook until just cooked through 1 minute. Transfer to a bowl.

Turn heat up to medium-high, add in lemon juice, zest, and wine. Bring to a boil and allow sauce to reduce by half, about 4 to 6 minutes.

Turn heat down to low and whisk in 3 tablespoons of butter to create a light thickened and emulsified sauce.

Add cooked shrimp, tomatoes, and parsley. Stir and cook until warmed through, 1 to 2 minutes.

Garnish with pepper and parsley. Serve with lemon wedges, crusty bread or pasta.

https://www.youtube.com/watch?v=4HLoIgDu2qo

Shrimp scampi combines succulent seafood and tomatoes in a tangy lemon garlic sauce. To create a luscious texture, cold pieces of butter are gently whisked into the sauce.
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✅ INGREDIENTS:
• 1 pound shrimp
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup shallots
• 1 tablespoon minced garlic
• 1/4 teaspoon red pepper flakes
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 1/2 cup dry white wine
• 1/2 cup diced Roma tomato
• 1 tablespoon minced parsley

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Easy Shrimp Scampi

One Pan, 20-minute Keto Easy Shrimp Scampi Recipe that is mess-free and makes the perfect weeknight family meal. It’s also gluten-free, low-carb and pescatarian!

Easy Creamy Shrimp Scampi Recipe

lemon

salt (to taste)

Carnation Evaporated Milk

In a large cast-iron skillet, heat the oil over medium heat for about 1 minute. Then add the garlic and let cook, stirring, for about 1 minute. Do not let brown! Add the shrimp and lemon zest; season with salt (and red pepper flakes, if desired).

Toss until the shrimp turns pink and opaque in the center, about 2-3 minutes. Add the white wine; toss 1 minute. Add the Carnation Evaporated Milk and stir just until sauce is homogeneous. Let cook for about 1-2 minutes.

Remove pan from the heat, stir in lemon juice. If desired, sprinkle 2 tablespoons chopped parsley and/or basil leaves. Serve over pasta, zoodles (keto) or with a hard-crusted bread to soak in the sauce. Enjoy!

Ready in just 10 minutes, this Easy Shrimp Scampi is fantastic for weeknight dinners!

garlic (minced)

red pepper flakes (or to taste)

parsley (chopped)

kosher salt and pepper (to taste)

Heat pan

Add the butter and olive oil to a large skillet over medium heat. 

Add garlic

Stir in the garlic and red pepper flakes. Cook for 1 minute.

Cook shrimp

Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.

Remove shrimp

Using a slotted spoon, transfer the shrimp to a plate and keep warm.&nbsp;

Reduce wine

Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.

Toss together

Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and pepper, to taste. Serve immediately.

Sweet Lemon Shrimp Scampi Linguine

Lane's Sweet Lemon Pepper Rub

tsp minced garlic

Cup Chicken broth or White wine

Parsley

tsp Red pepper flake

In a bowl add 1 tbsp olive oil, 1 tbsp Sweet Lemon Pepper rub, and 1 tsp minced garlic. Add shrimp, toss, and place in refrigerator for an hour.

Cook the linguine per the package instructions

Over medium heat add shrimp and mixture in a skillet. Cook about a minute per side - the shrimp should be pink. Be careful not to burn garlic or shrimp.

Remove shrimp and place in a bowl, but leave as much of the mixture as you can in the skillet. Add red pepper flake and grate 1 tsp minced garlic to the skillet and cook for 1 minute. Add the juice of a lemon and chicken broth cook for about 2 - 3 minutes - reducing by half. Add half a stick of butter, and a tsp Sweet Lemon Pepper rub and fully incorporate and let it thicken the mixture up a bit, around 5 minutes.

Add shrimp to the mixture, toss, and cook for a minute or two. Add pasta to your serving dish, shrimp with mixture, parsley, and enjoy.

Nothing beats the taste of a classic shrimp scampi for a simple yet impressive dinner!

Classic Shrimp Scampi

Make Sauce

Make the sauce. In a large skillet over medium heat, melt the butter with the oil. Add the garlic and saute for 30 seconds. Add the wine, salt, and red pepper flakes. Bring to a simmer, then reduce by half (about 2 to 3 minutes), stirring occasionally.

Saute Shrimp

Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.

Garnish

Garnish. Squeeze the lemon juice on top and toss with the parsley.

Have you ever had Red Lobster shrimp scampi? No? Then grab your favorite skillet, some garlic, and white wine because it's time to get cooking!

Red Lobster Shrimp Scampi (Copycat Recipe)

shrimp,

white wine

lemon,

Italian seasoning

Parmesan cheese

Heat the olive oil in a cast iron skillet over medium-high heat.

Add the shrimp and cook for 2 to 3 minutes per side. Once the shrimp is no longer translucent, remove it from the pan and set aside.

Reduce the heat, then add the minced garlic and cook for 1-2 minutes, until fragrant. Stir constantly to keep it from burning.

Add the white wine and lemon juice, stirring to deglaze the pan. Scrape any bits stuck in the pan with a wooden spoon or silicon spatula.

Bring the mixture to a boil and let it simmer until the liquid reduces by half. Add the Italian seasoning once the mixture thickens.

Reduce the heat to low and add the softened butter. Stir until silky and glossy.

Add the shrimp back to the skillet with the sauce, followed by the parsley, and season with salt and pepper to taste.

Transfer the shrimp to serving plates and sprinkle with grated Parmesan cheese.

Serve with pasta, roasted broccolini, or cheesy polenta, and enjoy!

Classic buttery, garlicky, and citrusy shrimp scampi served over Israeli couscous. Easy and ready in 15 minutes (plus optional marinating).

Shrimp Scampi With Israeli Couscous

shrimp, peeled, deveined

(dry) Israeli couscous

garlic cloves, 2 grated, 2 thinly sliced

lemons (1 for lemon wedges

¼ cup (½ stick) unsalted butter

Salt and pepper,

french bread (for serving)

Season shrimp all over with salt and pepper to taste. Add to a bowl and toss with 1 tablespoon olive oil, juice from half a lemon, and minced garlic. Let marinate in the fridge for 30 minutes to 1 hour (this isn&#8217;t essential, however, it adds a lot of flavor to the shrimp and is highly recommended).

Cook couscous per the instructions on the packaging. Set aside and keep warm/covered.

Meanwhile, heat the remaining 2 tablespoons of olive oil on medium heat in a large pan. Add shrimp mixture (including lemon and oil from the bowl) and cook until shrimp are just pink but slightly undercooked, 1 minute per side. Transfer shrimp to a plate with tongs leaving all oil behind in the pan. Add sliced garlic and red pepper flakes and simmer for 1 minute. Add wine and juice from the remaining half of the lemon. Let cook until slightly reduced, about 2 minutes. Add butter and cook, twirling around the pan as it melts. Simmer until sauce slightly thickens, about 5 minutes.

Add shrimp back into the pan and cook for another 2 minutes or until the shrimp are fully cooked through. Stir in all couscous and toss with shrimp until fully coated in lemon butter sauce. Top with fresh parsley and serve immediately with lemon wedges and warm french bread.

It became a five * when I both toasted the couscous before boiling, and boiled it with Penzey’s Seafood Base flavoring the water.  Careful not to overcook shrimp, and it was even more flavorful gently reheated the second day.

This classic Shrimp Scampi recipe is smothered in creamy garlic butter sauce and is SO EASY to whip up in only 15 minutes! Serve it with pasta, rice, or crusty bread, or zucchini noodles to keep it low carb.

Easy Classic Shrimp Scampi

butter (divided)

garlic (minced (a heaping tablespoon))

red pepper

lemon juice ((from about 1 lemon))

dry white wine (pinot grigio, chardonnay,

parsley (minced)

kosher salt (to taste)

black pepper (to taste)

Pat the shrimp dry and season with salt and pepper. Set aside.

Heat the olive oil (2 tablespoons) and 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium heat.

Add the 4 cloves of minced garlic (or a heaping tablespoon) and crushed red pepper (1/4 teaspoon) and sauté until fragrant, 30 seconds to a minute, being careful not to brown it.

Add the shrimp to the skillet and allow to cook for 3 minutes. Flip and allow to cook for 1 more minute, or until cooked through and no longer translucent.

Using tongs or a slotted spoon, remove the shrimp to a plate.

Turn the heat up to medium high and add the the lemon juice (2 tablespoons) and white wine/broth (1/2 cup), along with the 1 teaspoon of lemon zest. Simmer for 1-2 minutes, stirring frequently, until the liquid has reduced by half.

Turn the heat down to low and add the remaining 3 tablespoons of butter. Stir until melted and sauce is thickened.

Add the cooked shrimp and any juices from the bottom of the plate back into the skillet, along with the fresh parsley, and stir to coat.

Shrimp scampi is best served immediately, with pasta, rice, or crusty bread to mop up the sauce, or zucchini noodles for a low carb option.

Quick and easy shrimp scampi recipe with white wine, butter and a good amount of garlic that is done in nearly 15 minutes and perfect for a weekday dinner.

Shrimp Scampi with White Wine and Parmesan

unsalted butter

garlic (chopped finely)

tsp red pepper flakes

parsley (for garnish)

Heat a large skillet over medium heat and add olive oil and butter. Once butter melts, add the chopped garlic and red pepper flakes and saute for 2 minutes until garlic softens but doesn&#x27;t brown.

Pour in the white wine and reduce for a few minutes until sauce thickens slightly.

Add in lemon zest and lemon juice and freshly grated Parmesan cheese and stir everything together.

Add in the shrimp and cook on the first side for 3-4 minutes until pink, then flip over and cook for another 2-3 minutes.

One shrimp are done, taste sauce for seasoning and adjust as needed. Then garnish with fresh herbs and serve with pasta (or your other favorite side).

A shrimp scampi sauce which includes asparagus and fresh tomato wedges.

Creamy Shrimp Scampi with Asparagus and Tomato Recipe

Tablespoon Olive Oil

Tablespoons Butter

1.8 Ounces Asparagus (fresh,

Pieces Garlic Cloves (chopped fine)

Piece Shrimp

¼ Teaspoon Black Pepper Ground

½ Teaspoon Red Chili Pepper Flakes (optional)

⅓ Cup White Wine

Small Tomato

Lime (optional)

heat up skillet

Heat up a skillet with olive oil and half of the butter quantity.

saute asparagus and garlic

Saute asparagus and chopped garlic for 2 minutes.

cook shrimp

Then add shrimp and one more tablespoon of butter. Saute over a medium heat setting.

season

Season with black pepper, pepper flakes (optional), salt, and parsley.

deglaze

Deglaze with white wine and keep over a medium heat setting. Mix it all up.

braise

Braise over a medium to low heat setting. Add the last tablespoon of butter.

Mix and reduce the sauce a bit to desired consistency.

tomatoes

Stir tomatoes into the pan and serve up hot with lemon juice sprinkled.

Hi! This was so good! I made it healthier with some margin spray with olive oil spray too! Didn’t have the greens so added Some others. Added more spices like Italian season and dill. 
Very good 😊

I love all the buttery shrimp and garlic in this dish! Such a tasty quick and easy meal!

So fresh and delicious! Such a yummy weeknight dinner!

https://content.jwplatform.com/videos/G4dbgMIm.mp4

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Top Tags

Easy Shrimp Scampi Recipe

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Easy Creamy Shrimp Scampi Recipe

Easy Shrimp Scampi Recipe

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The most viewed shrimp scampi recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine