Easy Shrimp Scampi

5 from 1 vote

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

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This easy Shrimp Scampi is one of my favorite 20 minute recipes.  It’s easy enough for a busy weeknight but fancy enough to serve to company.

Do you have one of those go-to meals that you ALWAYS order when you go to a restaurant?  My husband does.

His go-to meal is shrimp scampi.  He orders it whenever we are at a restaurant that offers it.  I think he uses it as a baseline to determine if the restaurant is up to snuff.

If we’re at a seafood place, he orders shrimp scampi.  If we’re at a steak place, shrimp scampi.  It’s his go-to dish.

So of course I have to have a good shrimp scampi recipe that I can make at home.

This recipe is one of my favorite seafood recipes.  I love it because the shrimp is succulent and tender and the sauce…well that’s pure perfection.

I love the bright, garlicky sauce.  It’s perfect for a big old hunk of crusty Italian bread.  I usually double the sauce portion of the recipe so we can have plenty to sop up at the end.

This recipe is also my go-to Christmas Eve dinner.  I like it because I can easily make a big batch in no time in my biggest skillet.  This way, I’m not spending my time in the kitchen cooking instead of with my guests.

I always have shrimp in the freezer ready for this easy recipe.  It’s definitely a keeper!

More Recipes You Might Like

• Creamy Shrimp and Biscuits
• Carribean Jerk Shrimp
• Shrimp Tacos with Boom Boom Sauce

Looking for more?  Check out all of the quick easy recipes for dinner on It Is a Keeper.

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Shrimp Scampi

5 from 1 vote

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Servings: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

• 4 tablespoons butter divided
• 4 tablespoons extra virgin olive oil divided
• 4 cloves garlic minced
• 1 shallot minced
• ⅛ teaspoon crushed red pepper flakes
• 1 pound large or extra-large shrimp shelled and deveined
• ¾ teaspoon salt
• 1/8 teaspoon ground black pepper
• ½ cup dry white wine or broth
• Juice of 1 lemon
• ⅓ cup chopped fresh parsley
• 1 pound cooked linguine

Instructions

• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
• Saute the shallots, garlic, and red pepper flakes for 3 minutes or until the shallots are translucent.
• Meanwhile, season shrimp with salt and pepper.
• Once shallots are translucent, add seasoned shrimp to the pan and cook until they turn pink, about 3 minutes.
• Remove the shrimp from the pan, place on a plate and cover with foil.
• Add wine and lemon juice to the skillet and bring to a boil.
• Add remaining 2 tablespoons butter and 2 tablespoons oil and whisk until butter is melted.
• Add shrimp to the pan and toss to coat; turn off heat.
• Add linguine and parsley to the pan and toss until everything is completely coated.
• Taste for seasoning and add additional salt and pepper as needed.
• Serve immediately.

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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