EASY Shrimp Scampi Recipe

Name: EASY Shrimp Scampi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb large raw shrimp, peeled & deveined; ½ tsp salt; ¼ tsp ground black pepper; ¼ tsp ground paprika; 1 Tbsp olive oil or canola oil; 6 Tbsp unsalted butter; 3 Tbsp dry white wine; 4 garlic cloves minced; 3 Tbsp chicken broth; 3 Tbsp parsley chopped; 2 Tbsp lemon juice

Valentina's Corner

August 21, 2020
15 comments

Recipe

An easy recipe for the most delicious Shrimp Scampi Recipe. Juicy shrimp bathed in flavor-packed garlic butter and wine sauce.

A white bowl loaded with shrimp scampi with a metal spoon topped with fresh chopped parsley.

Homemade shrimp scampi recipe-

This Italian dish is shrimp (or prawns) seasoned, cooked and smothered in the most delicious butter and garlic wine sauce.

A recipe cannot get easier than this one. It comes together in under 15 minutes and the taste and appeal are that of a restaurant-quality meal!.

Up close picture of shrimp scampi topped with black pepper and chopped greens.

How to Make Homemade Scampi?

The shrimp scampi comes together so quickly. I’d recommend you prep your side or pasta to serve immediately with the scampi as soon as it’s cooked.

Devein and remove the tail from shrimp. TIP: This is an optional and personal preference.
Season and saute the shrimp until cooked through.
Remove the shrimp from the skillet and cover to keep warm.
Cook garlic and butter until fragrant, add the wine with the broth and simmer.
Return the shrimp to the pan, toss to coat in the sauce. Top with fresh parsley and drizzle with freshly squeezed lemon.

Chef’s Tip- The Shrimp scampi can easily be made up to one day in advance and refrigerated. Reheat over low heat before serving.

Shrimp scampi sauce-

This shrimp scampi sauce is what adds so much flavor to the shrimp (or prawns).

The wine with butter and garlic are amazing together and the sauce is so simple to make. You can dip homemade bread in the butter sauce, yes, it’s that good!

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What to serve with?

An appetizer- for parties or potlucks.
A side dish- paired with roasted vegetables.
Main dish- with a side of pasta or zucchini noodles.

Tips for the BEST Shrimp Scampi-

Don’t overcook the shrimp, they will turn rubbery and unpleasant.
Use large or extra-large shrimp or prawns for juiciness results.
If using frozen shrimp, be sure to thaw completely before cooking.
You can quickly thaw the frozen shrimp by adding the shrimp to cool water for 10 minutes. Be sure to pat the shrimp dry.

Try these other shrimp recipes:

EASY Shrimp Scampi Recipe

5 from 2 votes

An EASY shrimp scampi recipe that is ready in just 15 minutes! Sauteed shrimp tossed in a light and flavorful garlic wine sauce.

Author: Valentina

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Ingredients

1 lb large raw shrimp, peeled & deveined
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground paprika
1 Tbsp olive oil or canola oil

scampi sauce-

6 Tbsp unsalted butter
3 Tbsp dry white wine
4 garlic cloves minced
3 Tbsp chicken broth
3 Tbsp parsley chopped
2 Tbsp lemon juice

US Customary – Metric

Instructions

In a small bowl, combine salt, pepper, and paprika. Coat and toss the shrimp in the seasoning.
In a large skillet, heat oil over medium/high heat. Once hot, add the seasoned shrimp. Cook 1-2 minutes per side. Remove the shrimp from the skillet, cover to keep warm.
In the same skillet, add butter and minced garlic. Saute over medium heat until frgrant.
Add the wine with the broth and simmer for 3-4 minutes. Add the shrimp back in and cook until shrimp is reheated.
Top with fresh parsley and lemon juice. Toss lightly to combine and serve.
Enjoy!

Nutrition

Calories: 315kcalCarbohydrates: 2gProtein: 24gFat: 22gSaturated Fat: 12gCholesterol: 332mgSodium: 1218mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 843IUVitamin C: 13mgCalcium: 179mgIron: 3mg

(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

NOTE: This recipe was developed by Valentina’s Corner and first published on Natasha’s Kitchen.