This tasty dish is ready in just 20 minutes. You can serve it as is or with spaghetti squash or zucchini noodles. This recipe is ready fast, and its flavor combination is magnificent. Butter, garlic, white wine, and lemon juice combine into a delicate sauce that perfectly complements the shrimp. This is one of my most requested weeknight dinners and one of my favorite ways to prepare shrimp. Other shrimp recipes I often make include baked shrimp, sauteed shrimp, grilled shrimp, and boiled shrimp.
Ingredients
Instructions
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Butter: I like to use creamy European butter, but any butter will be great. Minced garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although freshly minced tastes better. Red pepper flakes: They don’t make the dish spicy - they merely add a layer of flavor. Extra-large shrimp: Peeled and deveined. I like to use tail-on shrimp simply for aesthetic reasons, but it’s fine to use tail-off shrimp. White wine: You can make the dish with or without it. It does enhance the flavor of the sauce. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Fresh lemon juice: Do use freshly squeezed lemon juice. It makes a difference. Chopped parsley: Adds a splash of color and another layer of fresh flavor.
You start by briefly sautéing the garlic and red pepper flakes in butter. Add the shrimp, wine, and kosher salt. Cook until the shrimp are fully cooked - this takes about 5 minutes. Garnish with chopped parsley and serve. See the closeup photo below - you can tell how nice and juicy those shrimp are! Whether the shrimp should be tail-on or off is entirely up to you. I usually use tail-on shrimp because they are prettier, but on occasion, as shown in the photo below, I use tail-off shrimp. The shrimp photographed below are also smaller, so I only cooked them for about four minutes. The dish turned out fabulous, so you do have some flexibility here.
Cauliflower rice Microwave spaghetti squash Shirataki noodles Zucchini noodles Mashed butternut squash Mashed cauliflower Sauteed spinach Hearts of Palm pasta Roasted green beans
Sometimes, I serve shrimp scampi with its marvelous sauce on a bed of raw baby spinach leaves. The warm sauce wilts the spinach leaves just enough to cook them perfectly. The whole dish is sublime.
