Garlic Butter Shrimp Scampi (sautéed)
Get a hot meal on the table in 20 minutes. This quick and easy this garlic butter shrimp scampi is sautéed to perfection. This simple shrimp recipe comes together quickly but is loaded with flavor. Enjoy these shrimp as an appetizer or as a light dinner. For a heartier meal, add the shrimp over pasta or even mashed potatoes.
What I love most about this recipe is how quickly it comes together. The buttery shrimp are sautéed to tender perfection. Sautéed in a simple scampi sauce that includes, olive oil, butter, garlic, dry white wine, fresh squeezed lemon juice, and seasonings, these shrimp are irresistible. I like to finish my shrimp with panko breadcrumbs the have been toasted with butter. The extra crunch takes this dish to the next level.
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Ingredients and Substitutions
Fats – You’ll need both olive oil and butter for this recipe. The blend of olive oil and butter help prevent the butter from browning too much. Plus, this combination is mouthwatering on the shrimp.
Aromatics – This recipe calls for thinly sliced garlic. I used about four cloves for an extra garlicky punch of flavor.
Dry White Wine – You’ll need a dry white wine for this dish. I used sauvignon blanc, but dry pinot grigio works well too.
Shrimp – This recipe calls for one pound of jumbo raw shrimp. Peel, devein and remove the tails for easy eating. Option to leave the tails on if you prefer. This does make for a nice presentation.
Seasoning – You’ll need kosher salt, cracked black pepper, and red pepper flakes for this recipe. Option to omit the red pepper flakes if you do not like spice.
Lemon Juice – You’ll need fresh squeezed lemon juice for this recipe. It really takes this dish to the next level.
Breadcrumbs – Toast about 1-2 tablespoons of panko breadcrumbs in a skillet until golden-brown. The panko breadcrumbs add a layer to texture and flavor to the shrimp scampi that is irresistible.
Herbs- Finish the dish with a sprinkle of freshly chopped parsley. Not only does it look beautiful, but it also adds a layer of brightness and freshness to this recipe.
Frequently Asked Questions FAQ’s
Can I leave the tail on the shrimp? Yes, it does make for a pretty presentation. However, if you remove the shrimp tail that is fine too.
How long do you sauté or cook shrimp for? You want to sauté shrimp for 2-3 minutes per side. The shrimp should be bright pink in color to ensure doneness. Cooking time will vary based on the size of your shrimp.
Why do you make the scampi sauce first? You make the sauce first because you want to allow the white wine time to cook off any alcohol and to reduce in the pan. The white wine should reduce by half before adding the shrimp to the pan.
What can I serve this with for a heartier meal? Enjoy these shrimp alongside my Lebanese rice, over buttered pasta, or next to my easy mashed potatoes.
How to Make Garlic Butter Shrimp Scampi
Brown the Panko Breadcrumbs
Heat a small skillet over medium heat. Add the butter, once melted add the panko breadcrumbs. Toss until the breadcrumbs are golden brown. Remove from the heat and set aside.
Sauté the Shrimp Scampi
Heat a sauté pan over medium high heat. Add the olive oil. Once the oil is hot, add the sliced garlic. Sauté for 1-minute. The garlic should be fragrant but not brown. Next, add half of the butter. Once the butter is melted, add the white wine. Allow the wine to reduce by half.
Then, add the prepared shrimp. Season with a pinch of kosher salt, a few turns of cracked black pepper and a pinch of red pepper flakes. Option to omit the red pepper flakes if you do not like spice. Let the shrimp sear for 2-3 minutes per side. Cooking time will vary based on the size of the shrimp.
Next, add the fresh lemon juice and stir well. Then, add the remaining butter. Once the butter is fully melted and the shrimp are well coated in the sauce, top with the browned panko and freshly chopped parsley and serve immediately.
How to Store Garlic Butter Shrimp Scampi
Leftover shrimp scampi (what’s that) can be stored in an airtight container in the refrigerator for three to four days. Reheat in the microwave or in a nonstick skillet until warmed through. Looking for more recipes? Try my Blackened Shrimp Salad, Quick Shrimp Ceviche or my Creamy Shrimp Salad.
Garlic Butter Shrimp Scampi (sautéed)
Ingredients
- 1-2 tablespoons olive oil
- 4 cloves garlic, sliced thin
- 3 tablespoons unsalted butter, divided
- ¼ cup dry white wine, dry sauvignon blanc or pinot grigio
- 1 lb raw shrimp, peel, devein and remove tails
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- pinch red pepper flakes optional, optional, omit if you don't like spice
- 2 tablespoons lemon juice, fresh squeezed
- 1-2 tablespoons panko breadcrumbs, toasted with butter
- 2 teaspoons Italian parsley, freshly chopped
Equipment
- 1 saute pan
Instructions
How to Make Garlic Butter Shrimp Scampi
Brown the Panko Breadcrumbs
- Heat a small skillet over medium heat. Add the butter, once melted add the panko breadcrumbs. Toss until the breadcrumbs are golden brown. Remove from the heat and set aside.
Sauté the Shrimp Scampi
- Heat a sauté pan over medium high heat. Add the olive oil. Once the oil is hot, add the sliced garlic. Sauté for 1-minute. The garlic should be fragrant but not brown. Next, add half of the butter. Once the butter is melted, add the white wine. Allow the wine to reduce by half.
- Then, add the prepared shrimp. Season with a pinch of kosher salt, a few turns of cracked black pepper and a pinch of red pepper flakes. Option to omit the red pepper flakes if you do not like spice. Let the shrimp sear for 2-3 minutes per side. Cooking time will vary based on the size of the shrimp.
- Next, add the fresh lemon juice and stir well. Then, add the remaining butter. Once the butter is fully melted and the shrimp are well coated in the sauce, top with the browned panko and freshly chopped parsley and serve immediately.
One Comment on “Garlic Butter Shrimp Scampi (sautéed)”
I lucked out and had shrimp in my freezer. This is such an easy and flavorful recipe. We definitely had it with pasta and it was so yummy. I doubled the sauce ingredients because I’m a saucy lady!