My favorite way to enjoy shrimp is with butter, shallots, garlic, salt, pepper, and fresh herbs. These ingredients are super simple, fresh, and go such a long way with this quick 5 minute shrimp scampi recipe. I recommend using large-jumbo shrimp-at least 16/20 size. For the shrimp in the picture, I used 6/8 sized shrimp. They were so plump and juicy-and I only ate two of them. If you’re a wine lover (such as myself…), add a few splashes of white wine and some lemon zest to really end your evening on a high note. Serve with angel hair pasta and fresh grated Parmesan.
- 4 tablespoons butter or olive oil
- 4-5 garlic cloves, minced
- 1 1/4 pounds large shrimp, peeled and deveined with tails on or off
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup dry white wine, optional
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
Heat butter/oil in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Add shrimp, season with salt and pepper, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
Pour in white wine, if using. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t overcook shrimp).
Add in lemon juice and parsley and take off heat immediately.
Serve over angel hair pasta, rice, garlic bread or sauteed vegetables.