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This light shrimp dish comes together in minutes but feels like something from a restaurant kitchen. A buttery garlic lemon sauce clings to each shrimp without weighing it down and the whole dish can be on your table in less than half an hour. It is my favorite fallback when I want something quick that still feels like a treat.
I first made this on a summer weeknight when I had barely anything in the fridge and now it is something I crave regularly
Ingredients
- Garlic cloves: Fresh garlic adds punch and aroma Grate some for intensity and slice some for toasty texture
- Large shrimp: Look for peeled and deveined for convenience Wild caught shrimp have better flavor if available
- Olive oil: Just enough to carry flavor into the shrimp Choose a fruity extra virgin oil for best taste
- Crushed red pepper: Brings gentle heat without overwhelming the dish
- Kosher salt: Adds balance to every layer of the dish Use flake salt at the end if desired
- Unsalted butter: The base of the sauce Choose high quality European style if possible
- Dry white wine: Deglazes the pan and adds brightness Sauvignon blanc or pinot grigio work well
- Lemon zest and juice: Brightens the butter sauce and gives contrast Fresh squeezed is key
- Flat leaf parsley: Adds a burst of freshness and color Chop just before serving for best texture
Step-by-Step Instructions
- Sauté the Garlic:
- Melt one tablespoon butter in a large skillet over medium heat Add the sliced garlic and cook stirring now and then until golden and fragrant about two minutes This is the flavor base
- Cook the Shrimp:
- Turn the heat to high and add the shrimp mixture from the bowl Cook stirring occasionally until the shrimp turn opaque and curl slightly about four minutes Remove them with a slotted spoon and set aside
- Deglaze the Pan:
- Add the wine to the hot skillet and bring to a boil Scrape the bottom to lift any browned bits Let it bubble for about two minutes or until slightly reduced Remove from heat to avoid overcooking
- Finish the Sauce:
- Return the shrimp to the skillet Stir in lemon zest lemon juice the remaining butter and the remaining salt Toss well to coat the shrimp evenly
- Serve and Garnish:
- Sprinkle the chopped parsley over the finished dish Serve hot with a side of low carb vegetables or pasta substitute like spaghetti squash
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Shrimp is my son’s favorite protein and this recipe is the only way he’ll eat it without asking for ketchup Every time I make it he says the house smells like a restaurant
Storage Tips
Leftovers should be refrigerated in an airtight container and eaten within one day To reheat warm gently in a skillet over low heat to prevent overcooking the shrimp
Ingredient Substitutions
If white wine is unavailable use a splash of chicken broth and lemon juice For dairy free swap the butter with olive oil or plant based margarine
Serving Suggestions
Serve over zucchini noodles or cauliflower rice for a full meal It is also delicious alongside steamed green beans or roasted broccoli
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Cultural Context
Scampi is traditionally made with langoustines in Italy but in the United States shrimp is more commonly used This version keeps the flavor profile but simplifies the method for home kitchens
Frequently Asked Questions About Recipes
- → Can I use frozen shrimp?
Yes just thaw the shrimp fully and pat them dry before marinating to avoid extra moisture in the skillet.
- → What is a good substitute for white wine?
You can use chicken broth or a splash of lemon juice and water to deglaze the pan while still keeping acidity.
- → Can I make it dairy-free?
Yes swap the butter for olive oil or a vegan butter alternative for a similar rich texture.
- → How do I prevent overcooking the shrimp?
Cook just until opaque about 4 minutes. Remove promptly and return at the end to coat in sauce without further cooking.
- → Is this dish good for meal prep?
It is best served fresh but leftovers can be stored for one day and reheated gently to avoid overcooking the shrimp.