How to make garlic butter shrimp scampi in under 15 minutes. Perfect served alone or spooned over pasta, rice or lower carb zucchini noodles.
1 pound large or extra-large shrimp, peeled with tails left on and deveined
Salt and fresh ground black pepper
1 tablespoon olive oil
4 tablespoons butter, cut into four pieces
1/4 cup minced shallot (1 medium), see notes
1 1/2 tablespoons minced garlic (about 4 cloves)
1/4 teaspoon red pepper flakes, optional
1/2 cup dry, crisp white wine like pinot grigio, sauvignon blanc or unoaked chardonnay, see notes for alternatives
1 lemon, cut in half
1/2 cup fresh parsley leaves and tender stems, chopped
Pat the shrimp dry then season with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
Add the olive oil to a wide skillet. Place the skillet with olive oil over medium heat then add the shallots, garlic, and red pepper flakes. Stir around the pan until fragrant; about 1 minute.
Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook, without moving until the edges start to turn pink, about 1 minute.
Flip the shrimp and stir in the wine and the juice from half a lemon (1 1/2 to 2 tablespoons). Continue to cook until the wine has reduced a bit and the shrimp are cooked through, another minute or two. Slide the skillet off of the heat.
Transfer the shrimp to a plate, and then, with the skillet off of the heat, add the butter and parsley. Stir the butter around the pan so that it melts into the sauce making a creamy butter sauce. (If the butter is not melting, place the skillet over low heat until it does).
Taste then season as needed with salt, pepper or additional lemon juice.
Serve with a few extra slices of lemon on the side or with pasta, zucchini noodles or rice.