Garlic Butter Shrimp (Scampi Style)
🕒 Time
Prep: 10 minutes
Cook: 10–12 minutes
Total: ~20 minutes
🍤 Serves
2–3 people (or 1 very happy person)
Ingredients
Shrimp
1 lb (450 g) large shrimp, peeled & deveined (tails on optional)
Salt, to taste
Freshly ground black pepper, to taste
½ tsp red pepper flakes (optional, for heat)
Garlic Butter Sauce
4 tbsp unsalted butter
3 tbsp olive oil
6–8 garlic cloves, finely minced
¼ cup dry white wine (or chicken broth if avoiding alcohol)
1 tbsp fresh lemon juice
½ tsp dried oregano or Italian seasoning
Garnish
2 tbsp fresh parsley, finely chopped
Extra cracked black pepper
Lemon wedges (optional)
Instructions
1. Prep the Shrimp
Pat shrimp completely dry with paper towels (this helps them sear).
Season lightly with salt and black pepper.
Set aside.
2. Heat the Pan
Use a wide skillet or sauté pan.
Heat olive oil + 2 tbsp butter over medium heat until melted and shimmering.
3. Cook the Garlic
Add minced garlic to the pan.
Sauté 30–45 seconds, stirring constantly.
Do not let it brown—just fragrant.
4. Cook the Shrimp
Add shrimp in a single layer.
Sprinkle with red pepper flakes and oregano.
Cook 2–3 minutes per side, until pink and just opaque.
Flip once only to keep them juicy.
5. Build the Sauce
Pour in white wine (or broth).
Let it simmer 1–2 minutes to reduce slightly.
Add lemon juice and remaining 2 tbsp butter.
Spoon the sauce over the shrimp as it melts.
6. Finish & Garnish
Taste and adjust salt and pepper.
Sprinkle fresh parsley on top.
Remove from heat immediately (overcooking = rubbery shrimp).
🍽 How to Serve
This dish is versatile:
Over pasta or linguine
With crusty bread to soak up the sauce
On rice or mashed potatoes
With a simple side salad or roasted veggies
🔥 Pro Tips
Use fresh shrimp if possible—huge flavor upgrade.
If sauce looks oily, whisk in 1–2 tbsp pasta water or broth to emulsify.
Want it richer? Add 1–2 tbsp grated Parmesan at the end.
