Easy Shrimp Scampi Recipe

Method8 steps

1. 1

   Step 1: If frozen, thaw the raw peeled shrimp in the refrigerator before cooking. Wash the lemon (½) and parsley (¼ cup), mince the five garlic cloves and divide the minced garlic into two equal portions. Zest and juice the half lemon, keeping its zest and juice separate, and chop the parsley. Have all sauce ingredients ready before heating the pan.

   Uses 5 garlic cloves, minced, divided equally · ½ lemon, zested and juiced · ¼ cup chopped fresh parsley · Water, as needed to wash the lemon and parsley; discarded

   
2. 2

   Step 2: Pat the thawed raw shrimp (1 lb) dry without rinsing. Toss with a pinch of salt, the first half of the minced garlic and 1 tbsp olive oil. Cover and refrigerate for 30–60 minutes, checking at 30 minutes. Keep the remaining garlic separate for the sauce.

   Cold shrimp marinade · 30 minUses 1 lb raw jumbo shrimp, peeled and deveined, thawed if frozen · Kosher salt, a pinch for the shrimp · Half the garlic minced from the five cloves in step 1 · 1 tbsp from the 3 tbsp olive oil supply

3. 3

   Step 3: Heat the remaining 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. When shimmering, add the shrimp mixture in one layer. Sear the first side for 1–1½ minutes, until beginning to turn pink.

   First shrimp sear · 1 minUses All the shrimp and its garlic-oil marinade from step 2 · Remaining 2 tbsp olive oil from the 3 tbsp supply

   
4. 4

   Step 4: Turn the shrimp and sear the second side for another 1–1½ minutes, until beginning to turn pink. Lift them promptly to a clean holding plate with a slotted spoon, leaving the pan juices and oil behind. They may still be partly grey; continue directly with the sauce and final cooking in this same session.

   Second shrimp sear · 1 minUses All the shrimp and pan contents after the first searing phase in step 3

5. 5

   Step 5: Add the remaining minced garlic and ½–1 tsp red pepper flakes to the retained pan juices. Cook briefly, stirring, just until fragrant; do not let the garlic burn.

   Uses The pan juices and oil left after lifting the shrimp in step 4 · The other half of the garlic minced in step 1 · ½–1 tsp red pepper flakes

6. 6

   Step 6: Add the ¼ cup wine and prepared lemon juice to the aromatic pan juices. Bring to a full boil, then simmer for about 3 minutes, until reduced by half.

   Reduce wine-lemon sauce · 3 minUses All the aromatic pan juices from step 5 · ¼ cup dry white wine · All the juice squeezed from the half lemon in step 1

7. 7

   Step 7: Add the 3–4 tbsp butter to the reduced pan sauce and swirl until melted and combined.

   Uses All the reduced sauce from step 6 · 3–4 tbsp unsalted butter

8. 8

   Step 8: Return the briefly held shrimp to the sauce and stir to coat. Continue cooking until every shrimp is opaque and pearly throughout and fully cooked; do not rely on the initial sear alone. Remove from the heat, fold in the lemon zest and parsley, and add extra red pepper flakes only if desired. Divide into four servings and serve immediately.

   Uses All the melted-butter sauce from step 7 · All the shrimp lifted to the clean holding plate in step 4 · All the half-lemon zest and ¼ cup parsley prepared in step 1 · Extra red pepper flakes, optional finishing sprinkle