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5
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3
votes
Shrimp Scampi
This simple recipe might just beat out your favorite restaurant's version!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
1
tablespoon
olive oil
3
cloves
garlic
finely minced
½
teaspoon
kosher salt
½
teaspoon
crushed red pepper flakes
optional
24
ounces
(
680
g
)
large shrimp
deveined with the tail on
⅔
cup
(
158
ml
)
white cooking wine or chicken broth
2
tablespoons
(
28
g
)
unsalted butter
1
tablespoon
lemon juice
freshly squeezed
1
tablespoon
freshly minced parsley
Instructions
Add the olive oil, garlic, salt and red pepper flakes to a large skillet over medium heat.
Stir and cook until the garlic becomes fragrant, about 2 minutes.
Add the shrimp and cook until they become pink for about 5 minutes then remove them from the pan and set aside for later.
Add the cooking wine and butter and let it simmer for 3-4 minutes or until it thickens.
Add the shrimp back to the pan, pour in the lemon juice and the parsley and stir to coat.
Cook again for 2-3 minutes then serve over angel hair pasta or whatever pasta that you prefer and garnish with freshly minced parsley.
Notes
This shrimp can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
serving
|
Calories:
88
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
440
mg
|
Potassium:
56
mg
|
Fiber:
1
g
|
Sugar:
1
g