Spicy Garlic Butter Shrimp Scampi
Spicy Garlic Butter Shrimp Scampi
Ingredients
For the Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1 pound linguine or spaghetti
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Pat the shrimp dry with paper towels. Season them evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 2
If serving with pasta, bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 3
In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and opaque. Do not overcrowd the pan; if necessary, cook the shrimp in two batches. Remove the cooked shrimp from the skillet and set aside on a plate.
⏱️ 4 min
- 5
Pour the dry white wine (or chicken broth) into the hot skillet. Bring it to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce slightly for 1 to 2 minutes.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of unsalted butter, fresh lemon juice, and the 1/4 cup of chopped fresh parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 7
Return the cooked shrimp to the skillet with the sauce. If serving with pasta, add the drained linguine and 1/4 cup of the reserved pasta water to the skillet. Toss everything together until the pasta is well coated and the shrimp are warmed through. Add more reserved pasta water, 1 tablespoon at a time, if a looser sauce is desired.
⏱️ 3 min
- 8
Serve the spicy garlic butter shrimp scampi immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Butter Shrimp Scampi
Ingredients
For the Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1 pound linguine or spaghetti
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Pat the shrimp dry with paper towels. Season them evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 2
If serving with pasta, bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and opaque. Do not overcrowd the pan; if necessary, cook the shrimp in two batches. Remove the cooked shrimp from the skillet and set aside on a plate.
⏱️ 4 min - 5
Pour the dry white wine (or chicken broth) into the hot skillet. Bring it to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce slightly for 1 to 2 minutes.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of unsalted butter, fresh lemon juice, and the 1/4 cup of chopped fresh parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 7
Return the cooked shrimp to the skillet with the sauce. If serving with pasta, add the drained linguine and 1/4 cup of the reserved pasta water to the skillet. Toss everything together until the pasta is well coated and the shrimp are warmed through. Add more reserved pasta water, 1 tablespoon at a time, if a looser sauce is desired.
⏱️ 3 min - 8
Serve the spicy garlic butter shrimp scampi immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min