Garlic Butter Shrimp Scampi
Juicy, garlicky sautéed shrimp with the dreamiest butter sauce! Made in just 20 min. Perfect for quick weeknight meals or to impress company!
Ingredients
- ½ cup unsalted butter, cubed
- 4 cloves garlic, minced
- 1 medium shallot, diced
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons chopped fresh parsley leaves
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
Equipment
Instructions
- Melt butter in a large cast iron skillet over medium heat. Add garlic, shallot and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
- Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
- Stir in parsley, lemon zest and lemon juice.
- Serve immediately.
Notes
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear on the shrimp.
- High quality butter goes a long way. Although any butter will work well here, high quality European butter has a higher butterfat content than standard American butter (82% vs 80%), resulting in better emulsification for that richer, silkier butter sauce for the shrimp.
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound. Note that smaller shrimp will cook much faster!
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Pat the shrimp dry. This is crucial to remove any excess surface moisture for that crispy, golden brown sear. Too much moisture will steam the shrimp instead.
- Add freshly squeezed lemon juice (and zest). The lemon will help balance out all the flavors, cutting through the richness of the butter while providing a vibrant, zesty kick.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
- Mix it up. Add a splash of white wine (pinot grigio or sauvignon blanc), diced tomatoes, leafy greens, or serve over pasta.
- Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!