Garlic Butter Shrimp Scampi

Speedy & Delicious: My Go-To Garlic Butter Shrimp Scampi!

November 12, 2024 by Sharlene

Oh, Garlic Butter Shrimp Scampi! This dish holds such a special place in my heart, especially on those evenings when I crave something utterly delicious but have absolutely no time to spare. I remember one Tuesday, after a particularly crazy day of chasing after my little ones, the thought of a complicated dinner was just too much. I wanted warmth, comfort, and big, bold flavors, fast.

I rummaged through the fridge and freezer, found a bag of shrimp, a lemon, some garlic, and a half-empty bottle of white wine, and voilà! Within minutes, the most intoxicating aroma filled my kitchen. The kids were mesmerized, and honestly, so was I. It’s that perfect blend of elegance and simplicity that makes it a true weeknight hero.

This recipe is my go-to for those moments. It's incredibly satisfying, bursting with buttery garlic goodness, and brightened by fresh lemon. Trust me, it tastes like you've spent hours in the kitchen, but it comes together in a flash. Get ready to fall in love with your new favorite quick dinner!

Why You'll Love This Recipe

• It's incredibly fast! On the table in under 30 minutes, making it perfect for busy weeknights.
• Bursting with flavor thanks to the generous amount of garlic, butter, and lemon.
• Feels incredibly elegant and gourmet, but uses simple, accessible ingredients.
• Versatile! Enjoy it with pasta, rice, or even crusty bread for a lower-carb option.
• A crowd-pleaser that even picky eaters will adore (just go easy on the red pepper flakes!).
• Easy clean-up, as most of the magic happens in a single skillet.

Ingredients

For the Garlic Butter Shrimp Scampi

• 1 lb large shrimp, peeled and deveined, tails on or off
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 6-8 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/4 cup fresh lemon juice
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• Optional: 1/4 cup grated Parmesan cheese for serving

For Serving

• 12 oz linguine, spaghetti, or your favorite pasta
• Reserved pasta water

How to Make It

1. 1 Cook your pasta according to package directions in well-salted water. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
2. 2 While the pasta cooks, pat the shrimp dry with paper towels. Season generously with salt and black pepper.

3. 3 In a large skillet or pan, melt the butter with the olive oil over medium-high heat. Once the butter is melted and sizzling, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4. 4 Add the seasoned shrimp to the pan in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Don't overcook them!
5. 5 Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the alcohol to cook off and the sauce to slightly reduce.

6. 6 Add the cooked and drained pasta directly to the skillet with the shrimp and sauce. Toss to combine. If the sauce seems too thick, add a splash or two of your reserved pasta water until it reaches your desired consistency.
7. 7 Remove from heat. Stir in the fresh chopped parsley. Taste and adjust seasoning if needed. You can also stir in the optional Parmesan cheese now.
8. 8 Serve immediately, garnished with extra fresh parsley and Parmesan cheese if desired, and a lemon wedge on the side.

Expert Tips

• Always use fresh shrimp if possible for the best flavor and texture. If using frozen, thaw completely and pat dry before cooking.
• Don't overcrowd the pan. Cook the shrimp in batches if necessary to ensure even cooking and a good sear, preventing them from steaming.
• The key to tender shrimp is not to overcook them. Shrimp cook very quickly, usually 2-3 minutes per side, until pink and opaque.
• Reserve about 1/2 cup of the pasta cooking water. This starchy water is perfect for emulsifying your sauce and helping it cling to the pasta.
• Fresh lemon juice at the end brightens the entire dish. Don't skip it! A little zest can also elevate the flavor profile.

Variations

Spicy Scampi: Amp up the heat by adding extra red pepper flakes, or even a dash of cayenne pepper. You can also finish with a drizzle of chili oil.

Veggie-Loaded Scampi: Add some quick-cooking vegetables like cherry tomatoes (halved), spinach (wilted in at the end), or finely diced bell peppers along with the garlic for added color and nutrients.

Herbaceous Scampi: Experiment with different fresh herbs! Beyond parsley, fresh basil or a touch of oregano can add a lovely dimension to the sauce.

What to Serve With It

• Crusty garlic bread or a warm baguette for dipping into the amazing sauce.
• A simple green salad with a light vinaigrette to cut through the richness.
• Steamed asparagus or roasted broccoli for a lovely vegetable side.
• A side of fluffy white rice for a gluten-free alternative to pasta.
• A chilled glass of the same dry white wine used in the recipe.

Storage Tips

Fridge: Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2-3 days. Note that the pasta may absorb more of the sauce and become softer over time.

Freezer: Freezing is not recommended for this dish, as shrimp can become rubbery and the pasta can get mushy upon thawing and reheating. It's truly best enjoyed fresh.

Reheating: Reheat gently in a skillet over medium-low heat with a splash of chicken broth or water to help revive the sauce and prevent drying out. You can also microwave in short bursts, stirring frequently, until just warmed through. Be careful not to overcook the shrimp again.

Speedy & Delicious: My Go-To Garlic Butter Shrimp Scampi!

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Servings4

Ingredients

For the Garlic Butter Shrimp Scampi

• 1 lb large shrimp, peeled and deveined, tails on or off
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 6-8 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/4 cup fresh lemon juice
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• Optional: 1/4 cup grated Parmesan cheese for serving

For Serving

• 12 oz linguine, spaghetti, or your favorite pasta
• Reserved pasta water

Instructions

1. Cook pasta according to package directions; reserve 1/2 cup pasta water. Drain.
2. Pat shrimp dry, season with salt and pepper.
3. In a large skillet, melt butter and olive oil over medium-high heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
4. Add shrimp to skillet in a single layer. Cook 1-2 minutes per side until pink and opaque.
5. Pour in white wine and lemon juice. Simmer 1-2 minutes.
6. Add cooked pasta to skillet with shrimp and sauce. Toss to combine, adding reserved pasta water if needed for consistency.
7. Remove from heat, stir in fresh parsley and optional Parmesan. Serve immediately.

Notes

For an extra burst of flavor, finish with a squeeze of fresh lemon juice and a sprinkle of lemon zest. Crusty bread is a must for soaking up that incredible sauce!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry with paper towels before cooking to prevent excess moisture from diluting your sauce.

I don't have white wine. What can I use instead?

You can substitute chicken broth or vegetable broth for the white wine. A splash of apple cider vinegar or white wine vinegar can add a similar acidic brightness if you're using broth.

How do I prevent my shrimp from becoming rubbery?

The secret is quick cooking! Shrimp cook very fast. Once they turn pink and opaque, they're done. Overcooking is the main cause of rubbery shrimp. Keep a close eye on them, usually 2-3 minutes per side.

Can I make this dish ahead of time?

While the sauce can be prepped a little in advance, shrimp scampi is best enjoyed immediately after cooking. The shrimp can become tough and the pasta can get soggy if left to sit for too long. It's truly a dish meant for quick, fresh enjoyment!