Description
This classic Shrimp Scampi recipe features succulent large shrimp sautéed in a garlic, butter, and white wine sauce, topped with crispy garlic bread crumbs and fresh parsley. Perfectly balanced with lemon zest and a touch of red pepper flakes, this dish is a quick and elegant meal ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Shrimp and Garlic
- 1 1/2 lb. large shrimp, peeled and deveined
- 9 cloves garlic, 5 finely chopped, 4 grated, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Garlic Bread Crumbs
- 7 Tbsp. unsalted butter, divided
- 1/2 cup panko bread crumbs
- 3 tsp. finely grated lemon zest, divided
For Sauce
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/3 cup fresh parsley, finely chopped, plus more for serving
Instructions
- Marinate Shrimp: In a large bowl, toss the shrimp with 2 grated cloves of garlic. Season with kosher salt and freshly ground black pepper. Refrigerate for up to 30 minutes to allow the flavors to meld.
- Prepare Garlic Bread Crumbs: In a small skillet over medium-low heat, melt 2 tablespoons of butter until the foam subsides. Add 2 grated cloves of garlic and cook, stirring constantly, until fragrant, about 2 minutes. Stir in the panko bread crumbs and toast them, tossing occasionally, until they turn a deep golden brown, approximately 4 to 5 minutes. Add 1 teaspoon lemon zest and a heavy pinch of salt, then stir to combine. Transfer the garlic bread crumbs to a small bowl and set aside.
- Cook Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp in batches if necessary, and cook, tossing occasionally, until they turn pink and are cooked through, about 2 to 3 minutes. Use a slotted spoon to transfer the shrimp to a plate, reserving the juices in the skillet.
- Sauté Garlic and Seasonings: In the same skillet over medium-high heat, heat the olive oil until shimmering. Add crushed red pepper flakes and the remaining 5 chopped garlic cloves. Cook, stirring frequently, until the garlic begins to brown slightly, about 2 to 3 minutes, being careful not to burn it.
- Make Sauce: Pour in the white wine, lemon juice, and the remaining 2 teaspoons of lemon zest. Bring the mixture to a simmer and cook, stirring occasionally, until reduced by about one-third, around 3 minutes. Lower the heat to medium-low and gradually swirl in the remaining 3 tablespoons of butter, adding 1 tablespoon at a time, allowing the butter to emulsify and thicken the sauce. Stir in the chopped parsley to combine.
- Combine Shrimp and Sauce: Return the cooked shrimp and any accumulated liquid to the skillet. Toss them gently in the sauce to coat evenly. Cook for an additional 2 minutes, stirring occasionally, until the shrimp are warmed through.
- Serve: Plate the shrimp scampi and generously top with the toasted garlic bread crumbs and extra fresh parsley for garnish. Serve immediately for best flavor and texture.
Notes
- Be careful not to burn the garlic as it can turn bitter; keep the heat moderate and stir continuously.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Panko bread crumbs add a satisfying crunch, but you can substitute with regular bread crumbs if needed.
- Adjust crushed red pepper flakes according to your spice preference.
- Serve with crusty bread or over pasta to enjoy the flavorful sauce fully.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310 kcal
- Sugar: 1.2 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 210 mg
