Description
A classic Shrimp Scampi recipe featuring succulent shrimp cooked in a garlic, butter, and white wine sauce, topped with crispy garlic bread crumbs and fresh parsley. This dish combines bright lemon zest, a touch of heat from red pepper flakes, and aromatic garlic to create a flavorful and elegant seafood entrée perfect for any occasion.
Ingredients
Scale
Shrimp Marinade
- 1 1/2 lb. large shrimp, peeled, deveined
- 2 grated garlic cloves (from total 9 cloves)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic Bread Crumbs
- 7 Tbsp. unsalted butter, divided (2 Tbsp. for toasting breadcrumbs, 3 Tbsp. for sauce, 2 Tbsp. for cooking shrimp)
- 1/2 cup panko bread crumbs
- 1 tsp. finely grated lemon zest (from total 3 tsp.)
- Heavy pinch kosher salt
Shrimp and Sauce
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. crushed red pepper flakes
- 5 finely chopped garlic cloves (from total 9 cloves)
- 1/2 cup dry white wine
- Juice of 1 lemon
- 2 tsp. finely grated lemon zest (remaining from total 3 tsp.)
- 1/3 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- Marinate Shrimp: In a large bowl, toss the peeled and deveined shrimp with 2 grated garlic cloves, kosher salt, and freshly ground black pepper. Cover and refrigerate for up to 30 minutes to infuse the shrimp with garlic flavor.
- Prepare Garlic Bread Crumbs: Heat a small skillet over medium-low heat and melt 2 tablespoons of butter until the foam subsides. Add 2 grated garlic cloves and cook, stirring constantly, until fragrant, about 2 minutes. Stir in the panko bread crumbs and toast, tossing occasionally, until deeply golden brown, about 4 to 5 minutes. Add 1 teaspoon lemon zest and a heavy pinch of kosher salt, mixing well. Transfer the toasted bread crumbs to a small bowl and set aside.
- Cook Shrimp: In a large skillet over medium heat, melt another 2 tablespoons of butter. Add the marinated shrimp in batches, cooking and tossing occasionally until they turn pink and are cooked through, approximately 2 to 3 minutes. Use a slotted spoon to transfer the cooked shrimp to a plate, leaving the butter and juices in the skillet.
- Prepare Sauce: Increase the skillet heat to medium-high and add the extra-virgin olive oil, letting it shimmer. Stir in the crushed red pepper flakes and the remaining 5 finely chopped garlic cloves. Cook while stirring until the garlic is beginning to brown and fragrant, about 2 to 3 minutes.
- Simmer Wine and Lemon: Pour in the dry white wine, lemon juice, and the remaining 2 teaspoons of lemon zest. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid reduces by about one-third, approximately 3 minutes.
- Finish Sauce with Butter and Parsley: Reduce the heat to medium-low and gradually swirl in the remaining 3 tablespoons of butter, one tablespoon at a time, allowing the butter to emulsify and thicken the sauce. Stir in the chopped parsley until combined.
- Combine Shrimp and Sauce: Return the cooked shrimp along with any accumulated juices back into the skillet. Toss gently to coat the shrimp evenly in the sauce. Cook for about 2 minutes until the shrimp are warmed through.
- Serve: Plate the shrimp scampi and generously sprinkle the crispy garlic bread crumbs and additional parsley on top for garnish. Serve immediately for best flavor and texture.
Notes
- Do not marinate shrimp for more than 30 minutes to prevent them from becoming mushy.
- Use fresh lemon zest for the brightest flavor; pre-grated lemon zest may be less aromatic.
- Panko bread crumbs contribute a light and crispy texture for the garlic topping.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well in this recipe.
- Adjust the amount of crushed red pepper flakes to control the spiciness of the dish.
- Serve shrimp scampi over pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving (about 4-6 oz shrimp plus sauce)
- Calories: 350
- Sugar: 1.5 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 220 mg
