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This shrimp scampi recipe makes for an ideal weeknight dinner: It comes together quickly with just a handful of ingredients, many of which you may already have in the house.
We urge you: Don’t skip the marinade step—it really amps up the flavor and sets this buttery garlic shrimp recipe apart. Use the time to make a big green salad or enjoy a glass of wine that you can also use in the recipe (we like a Pinot Grigio, Fiano, or another crisp, dry Italian wine here). Before you add the shrimp to the pan, be sure everything else for your meal is set up. The dish cooks in less than 10 minutes and shrimp can easily overcook and turn rubbery. Serve your shrimp scampi with bread for dipping so none of the lemony garlic-butter sauce goes to waste. Plates are optional.
2 garlic cloves, finely grated on a Microplane, plus 2 garlic cloves, thinly sliced, divided
1 tsp. or ½ tsp. plus ⅛ tsp. kosher salt
3 Tbsp. extra-virgin olive oil, divided
1 lb. large shrimp, peeled, deveined
¼ tsp. crushed red pepper flakes
¼ cup dry white wine
1 Tbsp. fresh lemon juice
¼ cup (½ stick) unsalted butter
3 Tbsp. chopped fresh parsley
Warm crusty bread (for serving)
Step 1
Whisk 2 garlic cloves, finely grated on a microplane, 1 tsp. or ½ tsp. plus ⅛ tsp. kosher salt, and 1 Tbsp. extra-virgin olive oil, divided in a medium bowl. Add 1 lb. large shrimp, peeled, deveined, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add 2 garlic cloves, thinly sliced, and ¼ tsp. crushed red pepper flakes to skillet and cook, tossing, until fragrant, about 1 minute. Add ¼ cup dry white wine and 1 Tbsp. fresh lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add ¼ cup (½ stick) unsalted butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
Step 3
Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, garnish with 3 Tbsp. chopped fresh parsley and serve with warm crusty bread (if using) for dipping alongside.
