Discover a quick and simple Italian American dish that’s full of flavor! This is truly the best shrimp scampi recipe around. Juicy shrimp cooked in a rich buttery lemon sauce makes the perfect weeknight dinner or elegant meal for company.
1 ¾poundslarge or extra-large shrimp, peeled and deveined
Optional for serving: Juice of 1/2 lemon, Chopped parsley, and Cooked linguine
Instructions
In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté 1 minute, or until fragrant.
Stir in wine, salt, pepper, and red pepper flakes, if using. Simmer 2 minutes, or until sauce is reduced by half.
Add the shrimp and sauté 1 to 2 minutes, or until just starting to turn pink. Flip the shrimp and cook an additional 1 to 2 minutes, or until pink and cooked through, being careful not to overcook.
Stir in the parsley and lemon juice and serve over pasta, if desired.
Notes
Broth: Unless you have a homemade fish broth, I would recommend using a chicken broth to get the most flavor. Variations:
Gluten-free: Serve over zucchini noodles or steamed vegetables.
Tails-on: Leave the tails on the shrimp for added flavor.
Storage: This dish tastes best fresh from the pan, but you can store leftovers in an airtight container in the refrigerator up to 3 days. Be careful when reheating not to overcook the shrimp.Freezer:Store in a freezer safe container in the freezer up to 3 months.