Description
A quick and flavorful shrimp scampi made with succulent shrimp, garlic, butter, and a tangy lemon sauce. Perfect for serving over pasta or with crusty bread for dipping.
Ingredients
- 1½ pounds large shrimp (16–20 count), peeled and deveined, tails on or off
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup low-sodium chicken broth (or vegetable broth)
- 1½ tablespoons lemon juice, plus wedges for serving
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prep Shrimp: Pat the shrimp dry and season with ½ teaspoon salt and ½ teaspoon pepper.
- Sear the Shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until just opaque and cooked through. Remove to a plate immediately to prevent overcooking.
- Make the Sauce: Lower the heat to medium. Add the remaining olive oil and butter. Sauté the garlic and red pepper flakes (if using) for about 30 seconds until fragrant. Add the chicken broth and simmer for 2 minutes, allowing it to reduce by half. Stir in the lemon juice.
- Finish: Return the shrimp to the skillet along with any juices from the plate and toss to coat in the sauce. Remove from heat and stir in the parsley. Taste and adjust seasoning with salt and pepper if necessary.
- Serve: Spoon over pasta or serve with crusty bread for dipping. Serve with lemon wedges to squeeze over the top.
Notes
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- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 200mg
