Shrimp Scampi


Easy Shrimp Scampi is a classic! Succulent shrimp swimming in garlic butter sauce is ready in about 20 minutes and will leave you wanting to lick your plate!

Scampi is a recipe that’s so perfectly simple it’s hard not to love. Butter, white wine, garlic, capers and shrimp with a little spice! Yum, Yum! I love to make this easy shrimp scampi when we’re having people over to get those fancy “you cooked” points. But I’ve also been known to whip it up to munch on a lazy weekend.

What is scampi sauce made of?

The ingredients for this garlic shrimp scampi recipe are crazy simple. Maybe that’s why it’s so darn good!

  • Butter

  • Garlic

  • Red Pepper Flakes

  • Medium-Sized Shrimp

  • Salt and Pepper

  • Fresh Lemon Juice

  • White Wine

  • Fresh Parsley

  • Capers

  • Olive Oil (optional)

  • Essence Seasoning

Shrimp Scampi is great served with toasted/crusty bread to soak up all the juice. It’s amazing! The zing from the lemon in the garlic butter sauce it everything. And you know what? I think this is the best shrimp scampi recipe around.



How to Make Shrimp Scampi

  1. Bring a large pot of water to a boil. Generously salt the water and add pasta. Cook according to package directions until al dente. Drain pasta.

  2. While pasta is cooking, melt 3 tablespoons of the butter in a large skillet over medium heat. Cook the garlic and red pepper flakes for 1 to 2 minutes until fragrant.

  3. Season the shrimp with essence or salt and pepper. Add to the skillet and cook for 2 to 3 minutes or until they turn pink. Remove the shrimp and set aside in a bowl.

  4. Add capers (optional) lemon juice and wine to the skillet. Bring to a boil. Add remaining butter and cook until just melted. Turn off the heat.

  5. Add the shrimp and cooked pasta to the skillet. Toss to coat the pasta in the sauce. Season with salt and pepper to taste. Garnish with a drizzle of olive oil, cheese and chopped parsley.



A word to the wise: shrimp scampi sauce uses melted butter with white wine and lemon juice for the sauce. It’s not supposed to be thick at all. A thin sauce is fine and totally expected. Roll with it.

This recipe is super easy to double up if you’re serving a crowd. Since the shrimp and pasta cook quickly it’s a great meal for busy weeknights too! Take a bite and thank me later!





NEVER MISS A POST! JOIN OUR

E-MAIL LIST :

Ali  in  the  Valley

Home  Grown  Cooking. Down  to Earth  Living.

3.png
2.png
1.png
5.png
4.png
6.png

© 2019 Ali In The Valley