Italian
Shrimp Scampi
Shrimp cooked quickly in garlic, butter, and lemon. It is the skillet, not a pasta dish, though a side of bread or noodles will catch the sauce.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Shrimp cook in minutes. The risk is overcooking, and the steps say when to stop.
- Butter, garlic, and lemon are the whole sauce.
- No breading, no oven.
- It is a weeknight plate if the shrimp are peeled when you start.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp dry. Season with salt and pepper.
- 2
Heat the oil in a large skillet over medium-high. Cook the shrimp in a single layer, 1 minute per side, until just pink. Remove them.
- 3
Lower the heat to medium. Add the butter, garlic, and pepper flakes. Stir 30 seconds.
- 4
Pour in the wine or broth and simmer 1 minute.
- 5
Return the shrimp. Add the lemon juice and toss 30 seconds, until the shrimp are opaque and hot.
- 6
Take the pan off the heat, add parsley, and serve immediately.
Pro tips
- Shrimp go from done to rubbery in about a minute. Pull them when they curl and turn pink.
- If you use wine, let the alcohol cook off for that full minute.
- Do not crowd the shrimp or they steam instead of sear.
Easy substitutions
- White wine
- Chicken broth, same amount.
- Butter
- All olive oil, 5 tablespoons total, for a dairy-free pan.
Storage and reheating
Storage
Refrigerate up to 2 days. Shrimp dry out after that.
Reheating
Warm gently in a skillet with a spoon of water, just until hot. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 28 g
- Carbs
- 3 g
- Fat
- 18 g
- Fiber
- 0 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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