Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken broth for non-alcoholic)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 tsp red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Pasta, rice, or vegetable noodles (optional, for serving)
Instructions
- Prepare the Shrimp: Pat the shrimp dry and season with salt and black pepper.
- Heat Oil and Butter: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat until melted.
- Cook the Garlic: Add minced garlic to the skillet and sauté for about 1 minute, or until fragrant (be careful not to brown the garlic).
- Deglaze with Wine: Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes to reduce slightly, enhancing the flavor of the sauce.
- Cook the Shrimp: Add the seasoned shrimp to the pan in a single layer. Cook for 2-3 minutes on each side, or until shrimp turns pink and opaque.
- Finish with Lemon and Butter: Add the remaining tablespoon of butter and pour in the fresh lemon juice. Stir to coat the shrimp and blend the sauce.
- Season and Garnish: Sprinkle with red pepper flakes (if using) and chopped fresh parsley. Taste and adjust seasoning if needed.
- Serve: Serve shrimp scampi hot over pasta, rice, or vegetable noodles. Enjoy immediately for the best flavor and texture.