Shrimp Scampi

Name: Shrimp Scampi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound jumbo shrimp, shelled and deveined; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 teaspoons minced garlic; 1/4 cup dry white vermouth; 1/4 teaspoon grated lemon zest; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons finely chopped flat-leaf parsley

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Level: Easy
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings (or 2 as a main course)

Contents

Shrimp Scampi Ingredients Directions

This quick and flavorful shrimp scampi is delicious served over pasta or on its own with a squeeze of fresh lemon. It doubles easily for gatherings.

Shrimp Scampi

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Shrimp scampi is a classic Italian-American seafood dish made with shrimp cooked in a garlic-butter, lemon, and white wine sauce. It’s quick to prepare, full of bright flavor, and often served over pasta, with crusty bread, or enjoyed on its own as an appetizer.

Ingredients

1 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1/4 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley

Directions

Pat the shrimp completely dry using a paper towel. Lay them flat on a plate or disposable tray, spaced evenly.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper.
Add the butter to the skillet. Once the butter foams, increase the heat to high and quickly add the shrimp by inverting the plate into the pan so they all fall in at once.
Cook without moving the shrimp for 1 minute. Add the garlic and cook for another minute.
Flip the shrimp and cook for 2 minutes more, then transfer them to a bowl.
Return the skillet to the heat and add the vermouth and lemon juice. Boil for about 30 seconds until slightly thickened, scraping up the browned bits.
Stir in the lemon zest and parsley.
Pour the sauce over the shrimp, season to taste with salt and pepper, and toss to combine.
Serve immediately, either plated individually or arranged on a platter.