Buttery, garlicky, and kissed with lemon, this classic shrimp scampi comes together in minutes and tastes like a restaurant-worthy indulgence. Perfect for pasta, crusty bread, or rice—and best enjoyed with a glass of chilled Pinot Grigio.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (Pinot Grigio works perfectly)
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Optional: cooked pasta or crusty bread for serving
Directions
Sauté Garlic & Shrimp:
In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until just pink.
Deglaze & Finish Sauce:
Add white wine and lemon juice to the pan. Simmer 1–2 minutes, then stir in remaining 2 tbsp butter until melted and sauce is glossy.
Serve:
Sprinkle with fresh parsley and serve over pasta, rice, or with toasted bread for dipping.
Dessert Pairing Idea: Limoncello tiramisu or almond biscotti
Deglaze & Finish Sauce:
Add white wine and lemon juice to the pan. Simmer 1–2 minutes, then stir in remaining 2 tbsp butter until melted and sauce is glossy.