Description
A classic and flavorful Shrimp Scampi recipe featuring tender shrimp cooked in a garlicky butter sauce with a zesty lemon kick, topped with crispy garlic bread crumbs and fresh parsley. Perfect for a quick and elegant weeknight dinner or special occasion.
Ingredients
Scale
Shrimp and Seasoning
- 1 1/2 lb. large shrimp, peeled, deveined
- 9 cloves garlic, 5 finely chopped, 4 grated, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Toppings
- 7 Tbsp. unsalted butter, divided
- 1/2 cup panko bread crumbs
- 3 tsp. finely grated lemon zest, divided
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/3 cup fresh parsley, finely chopped, plus more for serving
Instructions
- Marinate the shrimp: In a large bowl, toss the shrimp with 2 grated cloves of garlic. Season with kosher salt and freshly ground black pepper. Refrigerate until ready to use, but for no longer than 30 minutes to maintain freshness and texture.
- Prepare garlic bread crumbs: Heat 2 tablespoons of butter in a small skillet over medium-low heat until the foam subsides. Add 2 grated cloves of garlic and cook, stirring constantly, until fragrant, about 2 minutes. Stir in the panko bread crumbs and toast, tossing occasionally, until the crumbs are deeply golden brown, about 4 to 5 minutes. Add 1 teaspoon lemon zest and a heavy pinch of salt, then mix well. Transfer the toasted bread crumbs to a small bowl and set aside.
- Cook the shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp in batches if necessary and cook, tossing occasionally, until they turn just pink all the way through, about 2 to 3 minutes. Use a slotted spoon to transfer the shrimp to a plate to prevent overcooking.
- Make the sauce: In the same skillet, heat the olive oil over medium-high heat until shimmering. Add the crushed red pepper flakes and the remaining 5 chopped cloves of garlic. Cook, stirring frequently, until the garlic begins to brown, about 2 to 3 minutes. Pour in the white wine, lemon juice, and the remaining 2 teaspoons of lemon zest. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid reduces by about one-third, approximately 3 minutes. Lower the heat to medium-low and gradually add the remaining 3 tablespoons of butter, 1 tablespoon at a time, swirling the skillet to emulsify the sauce. Stir in the chopped parsley to finish the sauce.
- Combine and finish: Return the cooked shrimp and any accumulated juices back into the skillet. Toss gently to coat the shrimp in the buttery sauce and cook for an additional 2 minutes until warmed through.
- Serve: Plate the shrimp scampi and generously sprinkle the crispy garlic bread crumbs on top. Garnish with additional fresh parsley before serving.
Notes
- Do not marinate shrimp for longer than 30 minutes to avoid texture changes.
- Toast breadcrumbs carefully to avoid burning, stirring frequently.
- You can substitute dry white wine with chicken broth if preferred.
- Serve over pasta or crusty bread to soak up the sauce.
- Adjust crushed red pepper flakes according to your spice preference.
Nutrition
- Serving Size: 1 serving (about 1/5 to 1/6 of recipe)
- Calories: 320
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 210mg
