Bring the taste of the sea to your dinner table with this Zesty Shrimp Scampi! This quick and easy recipe combines succulent shrimp with a tangy lemon garlic butter sauce, perfect for any seafood lover. Ready in just minutes, this dish is ideal for a special dinner or a quick weeknight meal that feels like a treat.
My family is head over heels for this Shrimp Scampi recipe! The first time I made it, the kitchen was filled with the tantalizing aroma of garlic and lemon, and my husband couldn’t wait to dig in. Now, this dish has become a regular feature in our meal rotation, especially on busy nights when we want something both quick and delicious. The burst of fresh basil and the zing of capers elevate this dish to something truly special. It’s a meal that brings a touch of elegance to our everyday dinners, making each bite a moment to savor.
Why This Zesty Shrimp Scampi?
- Quick and Easy: Ready in just 20 minutes, making it perfect for weeknight dinners.
- Bursting with Flavor: Lemon, garlic, and white wine create a vibrant and tangy sauce.
- Healthy and Light: Shrimp is a low-calorie, high-protein seafood option.
- Versatile: Can be served with pasta, rice, or crusty bread to soak up the delicious sauce.
Ingredients:
Shrimp:
- 2 tablespoons (30ml) olive oil
- 1.5 lb (680g) raw shrimp, peeled, deveined, tails off (large – about 15-20 count per pound)
- ½ teaspoon (1g) Italian seasoning
- ½ teaspoon (1g) red pepper flakes
- ¼ teaspoon (1.5g) salt to taste
- ¼ teaspoon (1g) freshly ground black pepper
Sauce:
- 5 cloves garlic, minced
- ¼ cup (60ml) freshly squeezed lemon juice (1 large lemon)
- ½ cup (120ml) dry white wine
- 3 tablespoons (42g) salted butter
Garnish:
- 3 tablespoons (30g) capers
- 3 tablespoons (9g) lemon zest
- ½ cup (20g) fresh basil, chopped
Directions:
Cook Shrimp:
- Heat a large, high-sided skillet over medium heat until hot. Add the olive oil, ensuring it runs easily but does not sizzle or burn.
- Add the shrimp to the skillet without overcrowding (you may need to cook in 2 batches). Sprinkle with Italian seasoning, red pepper flakes, salt, and pepper.
- Cook the shrimp, flipping once or twice, for about 3-4 minutes until pink. Do not overcook.
- Remove the shrimp from the skillet and set aside.
Make Sauce:
- In the same skillet, add minced garlic, lemon juice, and white wine to deglaze the pan. Reduce heat and cook until the sauce reduces slightly and the garlic is softened, about 2-3 minutes.
- Remove from heat and fold in the butter, allowing it to melt into the sauce off the heat.
Assembly:
- Return the cooked shrimp to the skillet along with 2 tablespoons of capers. Stir to reheat on low heat.
- When serving, top with the remaining 1 tablespoon of capers, chopped fresh basil, and lemon zest. Squeeze additional lemon juice over the shrimp if desired.
Notes:
- Substitutions: You can use chicken or tofu as an alternative to shrimp for a different protein option.
- Cooking Tips: Be careful not to overcook the shrimp; they should be pink and opaque.
- Serving Suggestions: Serve over pasta, rice, or with crusty bread to soak up the flavorful sauce.
