Description

A buttery, garlicky, and lemony shrimp scampi that’s both quick to make and bursting with gourmet flavor. Perfect for weeknight dinners or impressing guests — this Italian-American classic is ready in under 30 minutes. The richness of butter, the punch of garlic, and the brightness of lemon come together in a way that’s simple yet restaurant-worthy. Tossed over pasta or served with crusty bread, this dish is comfort food at its finest.

Ingredients

1 lb large shrimp (peeled and deveined)
3 tbsp unsalted butter, divided
2 tbsp extra virgin olive oil
4–5 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup dry white wine (like Sauvignon Blanc)
2 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Cooked linguine or crusty bread, for serving

Cook Mode Prevent your screen from going dark

Instructions

Peel and devein the shrimp. Pat dry with paper towels.
Heat 2 tbsp butter and olive oil in a large skillet over medium heat.
Sauté garlic until fragrant, about 30 seconds.
Add shrimp in a single layer. Cook 2 minutes per side until pink and opaque. Remove from skillet.
Pour in white wine. Stir and scrape up browned bits. Let simmer 2–3 minutes.
Add lemon juice, red pepper flakes, salt, and pepper. Stir.
Return shrimp to skillet. Add remaining 1 tbsp butter and parsley.
Toss everything to coat and serve over pasta or with crusty bread.

Notes

For extra richness, add a splash of heavy cream.
For low-carb, serve over sautéed zucchini noodles.
Use freshly squeezed lemon — bottled juice dulls the flavor.