Introduction
There’s something magical about a dish that feels fancy but takes barely any time to pull off. Enter: Shrimp Scampi—your new favorite weeknight dinner (and last-minute dinner party trick). It’s buttery, garlicky, lemony, and full of tender shrimp that cook up in minutes. Whether you serve it over pasta, rice, or a creamy cauliflower puree, it’s one of those quick recipes that delivers major flavor without the stress. If you’ve got 15 minutes and a skillet, you’re all set. Let’s make something delicious!
Detailed Ingredients 🍤🍋🧄
- 3 tablespoons salted butter 🧈
- 2 medium garlic cloves, crushed 🧄
- 1 pound large shrimp, peeled and de-veined 🍤
- ¼ cup dry white wine 🍷
- 1 medium lemon, juiced 🍋
- Salt & pepper, to taste 🧂
- ¼ cup chopped fresh parsley 🌿
- Serving options: rice 🍚, polenta 🌽, cauliflower purée 🥦, or pasta 🍝
Direction
- In a large skillet, melt the butter over medium heat. Add the crushed garlic and cook for 2 minutes—watch carefully so it doesn’t burn.
- Remove and discard the garlic cloves (they’ve done their job).
- Add the shrimp to the hot butter and sauté until pink and firm, about 3 to 5 minutes.
- Stir in the white wine, lemon juice, and season with salt and pepper to taste. Let it simmer just a minute or two to blend the flavors.
- Serve hot over rice, pasta, polenta, or cauliflower purée. Sprinkle with chopped parsley and enjoy immediately!
My Story
Shrimp scampi was one of the first dishes I made when I moved into my first apartment. I had no idea what I was doing in the kitchen, but I wanted something that felt fancy with minimal effort. This recipe totally came through—and I’ve been making it ever since. Over the years, I’ve tweaked it into this simple, go-to version that’s packed with garlic-lemon flavor and perfect over whatever carbs (or low-carb swaps) I’ve got lying around. It’s a lifesaver on busy weeknights, but I’ve also served it for friends with a glass of chilled wine, and no one would guess it took 15 minutes. That’s my kind of magic.
FAQ
Can I use frozen shrimp?
Absolutely—just thaw them first and pat them dry before cooking.
Do I need to use wine?
Nope! You can substitute with chicken broth or a splash of lemon juice if you prefer.
What kind of pasta works best?
Angel hair or linguine are classic, but any pasta works—zoodles too if you’re keeping it low-carb!
How can I make it spicier?
Add a pinch of red pepper flakes when sautéing the garlic for a little kick.
Can I make it ahead?
It’s best fresh, but you can prep everything in advance and cook it right before serving.
Suggestion
- Add cherry tomatoes for a pop of color and sweetness.
- Serve with garlic bread to soak up all that lemony butter sauce.
- Swap parsley for basil or chives for a twist on the herbs.
- Toss in cooked linguine for a full scampi pasta experience.
- Top with grated parmesan if you’re feeling extra indulgent.
Conclusion
This Shrimp Scampi is proof that a five-star dinner doesn’t have to take all night. It’s buttery, citrusy, and loaded with flavor from just a handful of ingredients you probably already have. Whether you’re cooking for one, two, or a table full of guests, it’s always a winner. Plus, it’s versatile—you can keep it low-carb with cauliflower puree or pile it high on a bed of spaghetti. Either way, that garlicky, lemony sauce is going to steal the show. Next time you need a quick dinner with max flavor and minimal fuss, give this scampi a spin—you’ll be hooked.
Written with flavor by Sarah Cooper 💛
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