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Classic Shrimp Scampi

By Melissa Clark

15 minutes 4 servings
Classic Shrimp Scampi

Italian cooks in the United States created shrimp scampi by substituting shrimp for langoustines while retaining the original name. This classic version pairs shrimp with a garlic, white wine and butter sauce, perfect for pasta or crusty bread. Cook the shrimp only until pink to keep them tender.

shrimpitalian-americandinnerquickweeknight

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or broth
  • 3/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon crushed red pepper flakes, or to taste
  • freshly ground black pepper
  • 1 3/4 pounds large or extra-large shrimp, shelled
  • 1/3 cup chopped parsley
  • 1/2 lemon, freshly juiced
  • cooked pasta or crusty bread

Preparation

  1. 1

    Melt the butter with the olive oil in a large skillet. Add the garlic and sauté for about 1 minute, until fragrant.

  2. 2

    Pour in the wine or broth and add the salt, red pepper flakes and a generous amount of black pepper. Bring to a simmer and reduce the liquid by half, about 2 minutes.

  3. 3

    Add the shrimp and sauté just until pink, about 2 to 4 minutes depending on their size.

  4. 4

    Stir in the parsley and lemon juice. Serve over cooked pasta or with crusty bread.