1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Lemon wedges for serving
Directions
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes, and cook until the shrimp are pink and opaque, about 2-3 minutes per side.
Remove the shrimp from the skillet and set aside.
Add the white wine and lemon juice to the skillet, bringing the mixture to a simmer. Let it reduce for about 2 minutes.
Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
Return the shrimp to the skillet, tossing to coat them in the sauce.
Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
Variations & Tips
Advertisement
For a richer sauce, you can add a splash of heavy cream after the wine has reduced. If you prefer a non-alcoholic version, substitute the white wine with chicken broth. For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce. You can also experiment with different herbs, such as basil or oregano, to add a unique twist to the dish. For a gluten-free option, serve the shrimp scampi over zucchini noodles or cauliflower rice.
ADVERTISEMENT
