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 (450g) large or extra-large shrimp, peeled 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
1 ½ tablespoons minced garlic, about 4 cloves
1/4 teaspoon red pepper flakes, optional
1/2 cup (118ml) 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
1Pat shrimp dry, then season 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
2Heat olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes.
3Add the shrimp in a single layer to the skillet. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer to a plate.
4Add white wine and the juice from half a lemon to the skillet. Simmer until slightly reduced, about 1 minute.
5Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste.
6Spoon the scampi sauce over the shrimp and enjoy.