Shrimp Scampi
Ingredients
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- 1 1/2 pounds large shrimp – peeled and deveined, patted dry (~75.5 medium shrimps)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic – finely minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley – finely chopped (~0.5 n/a parsleys)
- lemon wedges – for serving
Instructions
1. Pat large shrimp dry with paper towels; toss with kosher salt and black pepper until evenly coated, 1 minute.
2. Heat extra-virgin olive oil in a large skillet over medium-high until shimmering, about 1 minute. Add them in a single layer and sear until pink at the edges, 1–2 minutes; flip and cook 30–60 seconds more, then transfer to a bowl.
3. Reduce heat to medium; add unsalted butter to the skillet and let it foam, 30 seconds. Stir in garlic and red pepper flakes and cook until fragrant but not browned, 30–45 seconds.
4. Pour in dry white wine; simmer, scraping up browned bits, until reduced by about half, 2–3 minutes. Stir in fresh lemon juice, return them and any accumulated juices to the pan, and toss until just cooked through, 1–2 minutes; remove from heat and fold in fresh parsley.
5. Serve immediately while hot with lemon wedges.
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Shrimp scampi is a quick, bright, garlicky seafood dish with a buttery wine sauce that clings to tender, just-cooked shrimp. The sauce balances richness from butter and olive oil with the acidity of lemon and white wine, plus a light heat from red pepper flakes. It’s versatile at the table: spoon it over pasta, mop it up with crusty bread, or enjoy it simply with a squeeze of lemon.
Historically, the dish is an Italian‑American evolution of Italian scampi preparations. In Italy, scampi refers to langoustines cooked simply with garlic, olive oil, and wine; Italian immigrants in the United States adapted the same flavors to more readily available shrimp, and the name stuck. By the mid‑20th century it had become a restaurant staple, often served over linguine, and remains a hallmark of Italian‑American cooking.