Description
A quick, buttery, and garlicky shrimp scampi that comes together in minutes. Serve it over pasta, white rice, zucchini noodles, or with hearty sourdough bread for dipping.
Ingredients
Scale
- 1 pound wild caught large shrimp with shells
- 4 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, pressed or minced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/3 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced parsley
Instructions
- Prep: Thaw shrimp in cool water, remove shells, devein, rinse, and drain.
- Marinate: Toss shrimp with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt, and red pepper flakes; let sit for 20 minutes.
- Cook: Heat 2 tablespoons olive oil over medium heat; cook shrimp and garlic for 1 to 1 1/2 minutes per side until golden, then transfer to a plate.
- Sauce: Melt 3 tablespoons butter, add remaining garlic for 30 seconds, then stir in chicken stock and lemon juice and simmer for 5 minutes until reduced by half.
- Finish: Return shrimp to pan, stir in the final tablespoon of butter and 1/2 teaspoon salt, sprinkle with parsley, and cook for 1 more minute.
Notes
Shrimp is best eaten right away. If storing leftovers, add them to buttered noodles or a Mediterranean salad and heat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 1 g
- Sodium: 1597 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 316 mg
Keywords: shrimp scampi, garlic shrimp, buttery sauce, quick dinner, seafood