Quick Shrimp Scampi
If you are not yet eating Shrimp Scampi on the regular, I BEG you to make it tonight! Shrimp Scampi is a classic Italian dish that uses simple Mediterranean ingredients such as olive oil, lemon juice and lots of garlic that simmers together, creating an impressive yet simple 20 minute meal. The shrimp are so versatile, so whether you eat them as is or serve them with pasta or risotto or gorgeous fresh bread to sop up all that garlicky sauce, I know your whole family is going to love it!
Let’s break it down…
You really can’t go wrong when you have a delicious lemon butter sauce and a high protein main dish that can be cooked up in less than 20 minutes! You really only need one pan, a cutting board and a knife for this recipe, so if you cringe at the thought of clean up, this one is a breeze! Shrimp are also one of the most protein dense foods you can find that are also low in carbs and calories. Without sacrificing any flavour, shrimp scampi will satisfy!
If you need a back pocket recipe for when friends stop by and you want to impress, keep this recipe close by! Shrimp Scampi is definitely restaurant-worthy and perfect for entertaining but easy enough to whip up on a Wednesday and have with a baguette in front of Netflix!
Quick Shrimp Scampi with
Ingredients:
1.5 lbs raw shrimp, thawed, deveined and peeled (I like to leave the tails on but Fraser hates this! I think they present better with the tails on!)
2 tbsp olive oil
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground pepper
For the Sauce:
5 cloves of garlic, minced
1/4 cup fresh lemon juice
1/2 cup dry white wine
3 tbsp butter
To Garnish:
3 tbsp chopped capers
zest of 1/2 a lemon
1/4 cup basil, roughly chopped
Parmesan Cheese for garnish (optional)
Directions:
Thoroughly dry the shrimp in paper towel or in a clean tea towel.
In a large pan heat the oil over medium-high heat. When the oil shimmers, add the shrimp in one layer, trying not to over crowd the pan. Cook the shrimp, 3-4 minutes, flipping the shrimp over half way through cooking. Remove from the pan and set aside.
To the same pan, add the garlic, lemon juice and white wine. Reduce the heat and allow the sauce to simmer until the garlic softens and the liquid reduces a little. Take the pan off the heat and add in the butter, stirring until it melts and dissolves.
Return the shrimp to the pan along with the capers. Top with the chopped basil, the lemon zest and a sprinkle of parmesan cheese.
Serve with crusty bread, pasta such as linguine or spaghetti or with roasted vegetables! Drizzle it all with extra Shrimp Scampi sauce and enjoy!
Tips for best results:
Have all of your ingredients ready near your cooking area if possible. The shrimp cook FAST. Over-cooked shrimp is rubbery, tough and not pleasant to eat at all.
I love extra large or jumbo shrimp in this recipe! They’re fat and juicy and perfect for a shrimp scampi! If you can find wild-caught shrimp, please cook with those. Better flavour, better colour and a lot healthier for you than farm-raised seafood.
If you tried it, please leave a comment below! Or tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!
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