Easy Shrimp Scampi

Get ready for the most luxurious 20-minute dinner you’ve ever made! This restaurant-worthy shrimp scampi is all about big, succulent shrimp swimming in a heavenly garlic butter wine sauce that’ll have you reaching for crusty bread to soak up every last drop.

The magic of this dish lies in its perfect balance – tender shrimp that snap with freshness, aromatic garlic that infuses the silky sauce, and bright lemon that cuts through the richness of the butter. Best part? It’s ridiculously easy to make, even on your busiest weeknight.

Ingredients

For the Shrimp:

• 1 1/2 lbs raw jumbo shrimp, peeled and deveined (16-20 per pound)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper (heaping)

For the Sauce:

• 4 Tbsp unsalted butter, divided
• 4-5 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 Tbsp lemon zest
• 1/4 cup dry white wine (Chardonnay recommended)
• 1/4 cup chicken broth or seafood stock
• 1 tsp fresh lemon juice
• 1 pinch crushed red pepper flakes

For Garnish:

• Additional minced parsley
• Lemon wedges (optional)

Steps

1. Pat shrimp completely dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Dry shrimp ensures better browning and prevents steaming.
2. Heat 3 Tbsp butter in a large skillet over medium heat until melted and foamy (1-2 minutes). Add parsley, garlic, and lemon zest, stirring constantly to prevent garlic from burning. Cook until fragrant (1-2 minutes) – you’ll know it’s ready when the garlic aroma fills your kitchen.
3. Increase heat to medium-high/high. Add shrimp in a single layer (overcrowding will steam them). Cook until they just start turning pink on one side (1 minute). They should have a nice sear but still be raw in the middle.
4. Pour in wine and let it reduce by half (1-2 minutes), scraping up any flavorful brown bits from the bottom. Add chicken broth and simmer until shrimp are just cooked through (1-2 minutes). Look for opaque flesh with a slight translucent center.
5. Add lemon juice and red pepper flakes, stirring to combine. The sauce should be loose but slightly thickened.
6. Transfer shrimp to a plate with a slotted spoon, leaving liquid in pan. Add remaining 1 Tbsp butter and whisk until incorporated. Simmer for 30 seconds to thicken slightly. Taste and adjust seasoning.
7. Return shrimp to skillet, tossing to coat in the sauce. Garnish with fresh parsley and serve immediately with lemon wedges. The sauce should cling to the shrimp but still be loose enough to pool on the plate.

Smart Swaps

• Use olive oil instead of butter to reduce saturated fat
• Substitute vegetable broth for wine to make it alcohol-free
• Try coconut aminos instead of salt for lower sodium

Make It Diabetes-Friendly

• Serve over cauliflower rice instead of pasta (reduces carbs by 30g per serving)
• Use all broth instead of wine to eliminate sugar (saves 4g carbs per serving)
• Pair with non-starchy vegetables to keep glycemic impact low
• Consider portion size of 4-5 shrimp per serving

Pro Tips

• Choose uniform-sized shrimp for even cooking
• Don’t skip patting the shrimp dry – it’s crucial for proper searing
• Have all ingredients prepped before starting – this recipe moves quickly