Garlic Butter Shrimp Scampi- Quick and fast garlic butter shrimp scampi! In less than 10 minutes, you can make a garlic buttery scampi sauce with a hint of white wine and citrus! This Garlic Butter Shrimp Scampi features a garlic buttery sauce with a hint of citrus! Plus, it just takes about 20 minutes to get it ready to go! This dish is ideal as an appetizer or a quick dinner.
Garlic Butter Shrimp Scampi
delicious appetizer or light meal that can also be served for dinner with your favorite pasta! Serve over zucchini noodles or steamed cauliflower if you like to keep it low carb! In any case, it’s tasty and much better than Scampi from an Italian restaurant!
From start to finish, it just took 20 minutes! The garlic butter sauce is to die for – it’s buttery, garlicky, and lemony, and it’s just right!
The garlic buttery sauce with a hint of lemon in this Garlic Butter Shrimp Scampi is addictive! Plus, it just takes about 20 minutes to prepare! This is the ideal appetizer or short dinner choice!
A brilliant meal necessitates the use of a hunk of bread to mop up every last lick of sauce on the dish… as well as the pan… and some delicate drips that made it to the table because each morsel is much too tasty to be thrown away. One of those fantastic dishes is this Garlic Butter Shrimp.
recipe for shrimp
I wanted to make you guys an even simpler recipe ready in less than 10 minutes after posting TWO Scampi recipes on this blog over the years, one being Browned Butter Shrimp Scampi and the other being this reader favorite Crispy Baked Shrimp Scampi.
Really, I began preparing our family’s favorite Garlic Butter Shrimp recipe until we realized it was quickly turning into Scampi due to the addition of white wine for flavor. As a result, I felt compelled to share it.
Shrimp is one of my favorite proteins, particularly on weeknights when I’m short of time. Cooking time is just a few minutes. We’re talking about 3 or 4 minutes and then you’re done. They have a high protein content and are low in calories.
Shrimp are a mild seafood. That means you can make them as hot as you like (Spicy Shrimp Pasta, Shrimp Tacos) or as mild as you like (Garlic Shrimp Pasta, Garlic Shrimp with Quinoa).
tips make the best shrimp scampi:
Prepare all of your ingredients on your kitchen counter, preferably by your cooking spot. This recipe comes together quickly. When the shrimp is frying on the grill, you don’t want to be digging in your refrigerator looking for your champagne. Shrimp that has been overcooked becomes rubbery, stiff, and unpleasant to eat.
To keep the butter from frying, the shrimp are fried in a butter/oil mixture. If you want to use all butter, do so, just keep in mind that it will start to brown when the shrimp are frying. (A little browned butter is never a bad thing.) In this case, though, I prefer the flavor of a butter/oil combination.
In this recipe, I love using extra big or jumbo shrimp (or prawns)! They’re plump and moist, just right for shrimp scampi! Please use wild-caught shrimp if you can find them. Farm-raised fish has a better flavor, color, and is also healthier for you.
What do I serve? Garlic Butter Shrimp Scampi with
You can use this shrimp scampi as an appetizer or a main course! Serve with a variety of sides to transform it into a meal:
- Bread with a Crunch
- Linguine is a kind of linguine that
- Noodles made from zucchini
Cooking Suggestions for Shrimp
The most important thing to remember when cooking shrimp is to have all of the ingredients ready before you begin.
It happens FAST until this lemon garlic butter shrimp recipe gets going. Make sure you have all of the ingredients on hand, as well as any cooking utensils you may use, such as a large spoon and a large plate for when you extract the shrimp from the skillet.
What is the reason for this? Overcooking shrimp is the only way to completely ruin it. They’re ready to use as soon as they become invisible and curl up a little. Make sure you’re prepared so it just takes 5 minutes (see point above).
MORE DELICIOIUS RECIPES HERE:
- 1 pound uncooked big shrimp, peeled and deveined
- 1/2 tsp. kosher salt
- 1/4 teaspoon black pepper, freshly ground
- cayenne pepper, 1/8 teaspoon
- 3 tblsp unsalted butter (distributed)
- 1 minced tiny shallot
- 1/2 cup low-sodium chicken stock or soup, or 12 cup dry white wine
- 4 garlic cloves, minced
- 1 lemon, tiny
- Extra but worthwhile: 1 tablespoon chopped new rosemary or thyme
- 1/4 cup new parsley, chopped
Place the shrimp in a big mixing bowl after patting them dry with paper towels. Salt, black pepper, and cayenne pepper to taste. Toss to evenly coat.
In a big skillet, melt 2 teaspoons Butter with Canola Oil over medium heat until completely melted.
Add the shallot and simmer for 1 to 2 minutes, or until it softens slightly.
Add the shrimp in a single layer and cook for 1 minute, stirring occasionally. Turn the shrimp over with tongs or a large spatula. Combine the wine and garlic in a mixing bowl.
Cook for another 2 to 3 minutes, or until the shrimp are no longer translucent and the wine has decreased by half.
Switch off the fire in the skillet. In a separate bowl, combine the remaining 1 tablespoon Butter with Canola Oil and the remaining 1 tablespoon Butter with Canola Oil.
Break the lemon in half after zesting it directly over the skillet. Half of the lemon should be squeezed over the top, and the other half should be cut into wedges for serving. Toss in the rosemary and parsley to blend. Serve with lemon wedges right now.