Easy Shrimp Scampi

This easy shrimp scampi is ready in 20 minutes. The flavorful sauce of butter, garlic, lemon, and white wine perfectly complements the shrimp.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 352kcal

4 tablespoons butter
1 tablespoon fresh garlic minced
½ teaspoon red pepper flakes
2 pounds extra-large shrimp peeled and deveined (21-25 pieces per pound)
2 tablespoons dry white wine
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 tablespoon lemon juice freshly squeezed
2 tablespoons parsley finely chopped
½ teaspoon black pepper freshly ground

Heat the butter in a large (12-inch) skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring, for one minute, until they are fragrant.
Add the shrimp, wine, and kosher salt. Cook, stirring, over medium-high heat, until the shrimp are pink and opaque, about 5 minutes.
Remove the shrimp from the heat. Stir in the lemon juice and black pepper.
Transfer the shrimp to a serving platter. Pour the pan juices on top. Sprinkle the dish with chopped parsley and serve.

As with most shrimp recipes, the most important thing is to avoid overcooking the shrimp. Once you add them to the saucepan, cook them just until they turn pink and opaque, then remove them immediately from the heat and serve. When overcooked, shrimp become dry and rubbery.
The best shrimp size for this recipe is extra-large (21-25 pieces per pound). They are plump and juicy. However, if all you have is large shrimp (31-40 pieces per pound), that works too.
Whether the shrimp should be tail-on or off is up to you. I usually use tail-on shrimp because they are prettier.
The small amount of wine I use adds a nice flavor, and my husband and I enjoy drinking it with the meal. But if you're not a fan of wine, you can omit the wine and leave the rest of the recipe as is.
You can store the leftovers in an airtight container in the fridge for up to 4 days. Reheat them very gently to avoid drying them out. If you use the microwave, reheat them covered and use the microwave at 50% power.