Description
This classic Shrimp Scampi recipe features succulent large shrimp cooked in a garlicky, buttery lemon sauce with a hint of heat from red pepper flakes. It’s finished with toasted garlic panko breadcrumbs and fresh parsley, delivering a delightful texture and vibrant flavor. Perfect for an elegant weeknight dinner or entertaining guests.
Ingredients
Scale
Shrimp and Seasoning
- 1 1/2 lb. large shrimp, peeled, deveined
- 9 cloves garlic, 5 finely chopped, 4 grated, divided
- Kosher salt
- Freshly ground black pepper
Butter and Oil
- 7 Tbsp. unsalted butter, divided
- 1 Tbsp. extra-virgin olive oil
Bread Crumbs and Flavorings
- 1/2 cup panko bread crumbs
- 3 tsp. finely grated lemon zest, divided
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/3 cup fresh parsley, finely chopped, plus more for serving
Instructions
- Marinate Shrimp: In a large bowl, toss shrimp with 2 grated cloves garlic, and season with kosher salt and freshly ground black pepper. Refrigerate for up to 30 minutes to let flavors meld.
- Prepare Garlic Breadcrumbs: In a small skillet over medium-low heat, melt 2 tablespoons butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes. Stir in panko breadcrumbs and toast, tossing occasionally, until deeply golden and crisp, about 4 to 5 minutes. Add 1 teaspoon lemon zest, a heavy pinch of salt, and mix well. Transfer to a small bowl and set aside.
- Cook Shrimp: In a large skillet over medium heat, melt 2 tablespoons butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink and opaque, about 2 to 3 minutes. Remove shrimp with a slotted spoon and set aside on a plate.
- Sauté Garlic and Pepper Flakes: In the same skillet over medium-high heat, heat the olive oil until shimmering. Add crushed red pepper flakes and the remaining 5 chopped cloves garlic. Cook, stirring continuously, until the garlic begins to brown and is aromatic, about 2 to 3 minutes.
- Deglaze and Make Sauce: Add the dry white wine, lemon juice, and remaining 2 teaspoons lemon zest. Bring to a simmer and cook, stirring occasionally, until the liquid reduces by about one-third, approximately 3 minutes. Reduce heat to medium-low and swirl in the remaining 3 tablespoons butter, adding 1 tablespoon at a time, allowing the butter to emulsify fully into the sauce. Stir in the chopped parsley.
- Combine Shrimp with Sauce: Return cooked shrimp and any accumulated juices to the skillet. Toss gently to coat the shrimp in the sauce. Cook, stirring occasionally, until heated through, about 2 minutes.
- Serve: Transfer the shrimp scampi to a serving dish. Top generously with the toasted garlic breadcrumbs and additional fresh parsley for garnish. Serve immediately.
Notes
- Use large, fresh shrimp for best texture and flavor.
- To avoid overcooking, watch the shrimp carefully—they turn pink and opaque quickly.
- The toasted garlic breadcrumbs add a wonderful crunch and can be prepared in advance.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well in this sauce.
- Serve with pasta, crusty bread, or over steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 220mg
