Ingredients
Shrimp and sauce
- 1 1/2 pounds raw jumbo shrimp 680 g peeled and deveined; thawed if frozen
- 2 tablespoons olive oil 27 g
- 4 tablespoons unsalted butter 56 g, divided
- 4 garlic cloves 12 g, thinly sliced
- 1/2 cup dry white wine 120 mL; see notes for alcohol-free version
- 2 tablespoons fresh lemon juice 30 mL
- 1 teaspoon finely grated lemon zest
- 1/4 cup chopped flat-leaf parsley 15 g
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes optional
Equipment
- 1 12-inch skillet
- 1 Tongs
- 1 Citrus juicer
- 1 Measuring cups and spoons
Instructions
- Pat the peeled, deveined shrimp dry with paper towels. Season with the salt and black pepper. Keep raw seafood and its utensils away from ready-to-eat food.
- Heat olive oil and 2 tablespoons butter in the skillet over medium-high heat. Add shrimp in one layer, working in two batches if needed. Cook about 1–2 minutes per side until flesh is pearly and opaque throughout. Transfer to a clean plate as each batch finishes.
- Reduce heat to medium. Add garlic and optional pepper flakes to the pan; stir 30 seconds until fragrant, without browning the garlic. Add wine, scraping the pan, and simmer for 2–3 minutes to reduce slightly.
- Reduce heat to low. Add lemon juice, zest and the remaining 2 tablespoons butter. Swirl until glossy. Return the shrimp and any juices to the pan just long enough to coat and heat through, about 30 seconds. Remove from heat and fold in parsley.
- Divide shrimp and sauce among four servings. Serve optional bread, rice or pasta separately. Do not keep simmering the shrimp once they are cooked.
Nutrition
Calories: 340kcalCarbohydrates: 4gProtein: 35gFat: 23gSaturated Fat: 9g
Video
Notes
Contains shellfish and milk; wine may contain sulfites. For no added alcohol, replace wine with 1/2 cup lower-sodium chicken broth and adjust lemon to taste. Wine reduction does not ensure complete alcohol removal. Nutrition is an estimate for one-quarter of the whole shrimp-and-sauce recipe, using USDA raw shrimp composition (85 kcal and 20.1 g protein per 100 g) and generic butter, olive oil and produce values; it includes all measured wine without assuming alcohol evaporation. Pasta, rice and bread are excluded. Estimated cost varies by location and shrimp price. Refrigerate within 2 hours (1 hour above 90°F/32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C), noting that shrimp will firm up. Instructional video by Preppy Kitchen demonstrates garlic-butter shrimp scampi with white wine and lemon. This version specifies its own ingredient amounts, includes lemon zest and optional chile, and serves the shrimp and sauce separately from pasta; follow the written recipe.