Description
This shrimp scampi is incredibly rich and savory, with a decadent butter and garlic sauce that perfectly complements juicy shrimp. Lemon juice adds a bright, zesty note, and fresh parsley brings color and freshness to the dish. It’s quick, easy, and full of gourmet flavor.
Ingredients
3 oz unsalted butter
3 cloves garlic, minced
2 tbsp lemon juice
1 lb prawns or jumbo shrimp, deveined and peeled (room temperature)
1/4 cup fresh parsley, minced
1/2 tsp salt
1 tsp freshly ground black pepper
Instructions
- In a skillet, melt 3 oz butter over low heat. Once melted, add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
- Add 2 tbsp of lemon juice to the skillet, stirring to combine, and let it cook for about 1 minute to infuse the flavors.
- Drop the peeled shrimp into the skillet and cook for about 1 minute on each side, or until the shrimp are opaque and cooked through.
- Remove the skillet from the heat and add 1/2 tsp salt, 1 tsp freshly ground pepper, and 1/4 cup of minced parsley. Toss the shrimp in the sauce to coat them evenly.
- Serve your shrimp scampi immediately over pasta, mashed potatoes, or with a side of crusty bread to soak up the sauce.
Notes
Spicy Shrimp Scampi: Add a pinch of red pepper flakes for a spicy kick.
Vegetarian Version: Replace shrimp with sautéed mushrooms or hearty vegetables.
Creamy Shrimp Scampi: Add a splash of heavy cream to the sauce.
Lemon Garlic Shrimp Scampi: Increase lemon juice to 3 tbsp for a tangy flavor.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in short bursts in the microwave or on the stovetop with a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 230mg
