This flavorful shrimp scampi comes together in just 10 minutes, combining tender shrimp with garlic, lemon, and a touch of white wine for a deliciously light and zesty meal. Perfect on its own, over pasta, or with crusty bread to soak up the sauce.
Ingredients extracted via AI
shrimplemon juicelemonparsleygarlicsaltblack pepperbutterextra virgin olive oildried chili flakesdry white wine
Procedure generated via AI
Squeeze fresh lemon juice and set aside a few lemon wedges for serving.
Finely chop the parsley.
Mince the fresh garlic. An easy way is to crush the cloves with the flat side of a knife to peel them quickly before chopping.
Use peeled and deveined shrimp with tails on, as the tails add flavor to the sauce.
Season the shrimp with salt and freshly ground black pepper.
Heat a large skillet over medium-high heat and add one tablespoon each of butter and extra virgin olive oil.
Once the butter is melted and sizzling, add the shrimp in a single layer. If your pan isn’t large enough, cook the shrimp in batches.
Sear the shrimp for 1 to 2 minutes per side until they just turn opaque and are nicely seared. Be careful not to overcook them or they will become rubbery.
Transfer the cooked shrimp to a plate and add another tablespoon each of butter and olive oil to the pan.
Add the minced garlic and a pinch of chili flakes (optional). Sauté, stirring, for about 30 seconds until fragrant.