If you are craving something vibrant, flavorful, and downright irresistible, then this Shrimp Scampi with Lemon, Garlic, and Sherry Wine Recipe is exactly what you need to bring a little sparkle to your dinner table. Picture plump, juicy shrimp bathed in a luscious sauce made from fragrant garlic, zesty lemon, and the subtle sweetness of sherry wine, all brought together by rich butter and fresh herbs. This dish hits every note perfectly, delivering a luxurious, restaurant-quality experience that you can whip up in under 30 minutes. Trust me, once you try this recipe, it will quickly become a beloved favorite for any occasion.
Ingredients You’ll Need
The magic of this shrimp scampi lies in its simplicity, where each ingredient plays a crucial role in crafting layers of flavor and delightful textures. These are all straightforward, easy-to-find items that come together to create an unforgettable dish.
- 1 pound raw shrimp (peeled and deveined, tails removed): Choose fresh or thawed shrimp for the best juicy bite and delicate seafood flavor.
- 3/4 teaspoon kosher salt: Essential for seasoning and enhancing the shrimp’s natural flavor.
- 1/4 teaspoon baking soda: Helps to maintain the shrimp’s firmness and tenderness during cooking.
- 1 tablespoon olive oil (plus more for cooking shrimp): Provides a subtle fruity base to gently cook the shrimp.
- 3 tablespoons olive oil (for making the sauce): Adds depth and richness to the garlic and sherry blend.
- 1/4 cup minced garlic (about 10 cloves): Infuses the dish with bold, aromatic character that mellow beautifully when sautéed.
- 1 pinch crushed red pepper flakes (optional): Adds a whisper of heat that balances the citrus and butter notes.
- 1 cup sherry wine: Brings a gentle sweetness and sophisticated acidity to brighten the sauce.
- 6 tablespoons butter (cut into pieces): Creates the silky, luscious texture that makes the sauce irresistible.
- 1/2 cup fresh lemon juice (from 2 large lemons): Adds vibrant brightness and tanginess that wakes up the entire dish.
- 2 tablespoons parsley (and/or chives): Fresh herbaceousness that adds color and a hint of freshness.
- 1 and 1/2 tablespoons lemon zest (from the same 2 large lemons): Amplifies the lemon flavor with aromatic oils and a mild bitterness.
- 12 ounces linguine pasta (optional, for serving): Perfect for soaking up the delectable sauce and making it a complete meal.
- Crusty French bread (optional, for serving): Ideal for savoring every last drop of that incredible sauce.
How to Make Shrimp Scampi with Lemon, Garlic, and Sherry Wine Recipe
Step 1: Thaw and Brine Your Shrimp
Start by gently thawing your shrimp under cold running water until they’re soft and translucent. Then marinate them with kosher salt and baking soda — this little secret mix firms up the shrimp just right, so you avoid that rubbery texture and keep every bite tender yet with a satisfying snap.
Step 2: Prepare Your Aromatics
While the shrimp are soaking, get your garlic ready by smashing and finely mincing those 10 cloves. Garlic is the heart of this dish, and when sautéed just right, it becomes wonderfully mellow and sweet. Don’t forget to zest and juice your lemons separately; the zest will add a beautiful pop of citrusy fragrance, while the juice will add tangy brightness that balances the richness.
Step 3: Cook the Shrimp to Perfection
Heat up your skillet until it’s nearly smoking hot, add olive oil, and arrange the shrimp in a single layer. Cook them quickly on each side until they turn beautifully opaque and pink. The key here is speed and attention — overcooking is the enemy, so once done, remove the shrimp immediately to maintain their juicy tenderness.
Step 4: Build the Sauce with Garlic, Sherry Wine, and Butter
Lower the heat, add more olive oil to the skillet, and gently sauté the minced garlic and a pinch of red pepper flakes until just golden. Then pour in the sherry wine to deglaze the pan and allow it to simmer until slightly reduced. The sherry introduces a subtle sweetness and complexity. Next, whisk in cold butter pieces to create a silky, glossy sauce that clings to every shrimp.
Step 5: Add Lemon and Finish the Sauce
Pour in the freshly squeezed lemon juice and continue whisking. This brightens the sauce magnificently while balancing the richness of the butter. Let everything simmer gently for a minute or two to marry the flavors together perfectly.
Step 6: Combine Shrimp with Sauce and Garnish
Return the cooked shrimp to the pan and toss to coat them in that luscious lemon garlic sherry sauce. Finish by sprinkling fresh parsley or chives and the lemon zest over the top — these garnishes add freshness and vibrant color that makes the dish truly pop.
Step 7: Serve and Enjoy!
Whether you’re ladling this over linguine or pairing it with warm, crusty French bread, the key is to soak up every drop of that sensational sauce. Treat yourself to both for a decadent experience you won’t forget.
How to Serve Shrimp Scampi with Lemon, Garlic, and Sherry Wine Recipe
Garnishes
A shower of freshly chopped parsley or snipped chives brings a hit of herbal freshness that lightens the dish. Don’t skimp on the lemon zest either — it not only decorates but adds an aromatic burst with every bite, adding dimension and visual appeal.
Side Dishes
This shrimp scampi pairs beautifully with simple sides like al dente linguine, garlic roasted vegetables, or even a crisp green salad. And of course, a warm crusty French baguette is perfect for dipping into the luscious sauce, making every morsel feel like pure comfort.
Creative Ways to Present
For a fun twist, consider serving your shrimp scampi over creamy polenta or fluffy couscous for a Mediterranean vibe. Alternatively, plate the shrimp over zoodles (zucchini noodles) for a lighter, low-carb meal without sacrificing any of the flavor. The possibilities for elevating this classic recipe are endless!
Make Ahead and Storage
Storing Leftovers
Once cooked, you can keep your shrimp scampi fresh in an airtight container in the refrigerator for 2 to 3 days. This makes it perfect for quick lunches or easy dinners that need just a minute of reheating.
Freezing
If you made this Shrimp Scampi with Lemon, Garlic, and Sherry Wine Recipe using fresh shrimp, you can freeze the fully cooked and cooled leftovers for up to 2 to 3 months. However, if your shrimp were previously frozen, it’s best not to refreeze to maintain taste and texture.
Reheating
The best day to enjoy shrimp scampi is the day you make it since reheating can slightly overcook shrimp. Warm leftovers gently in a skillet over medium-low heat for 3 to 5 minutes, adding a little melted butter and a squeeze of lemon juice to refresh the flavors. If microwaving, heat in short bursts of 10-20 seconds and keep a close watch to avoid toughness.
FAQs
Can I use white wine instead of sherry in this recipe?
Absolutely! If you don’t have sherry on hand, a dry white wine can stand in nicely. It will still give you a lovely acidity and subtle flavor that complements the shrimp and garlic sauce wonderfully.
What type of shrimp is best for this dish?
Fresh or good-quality frozen shrimp that are peeled and deveined work best. Removing the tails makes eating easier and keeps the focus on the tender meat soaking up the sauce. Medium to large shrimp give a nice balance of texture and ease of cooking.
Can I make this dish gluten-free?
Yes! Simply skip the linguine or swap it for gluten-free pasta or spiralized vegetables. The shrimp scampi sauce itself is naturally gluten-free and packed with flavor.
How spicy is this recipe?
The red pepper flakes bring just a subtle hint of warmth, not overwhelming heat. You can easily adjust the amount or leave it out altogether if you prefer a milder dish.
Can I prepare part of this recipe ahead of time?
You can marinate the shrimp up to an hour ahead and prep the garlic, lemon zest, and juice in advance. Cooking is best done fresh to keep the shrimp perfectly tender and the sauce vibrant.
Final Thoughts
There is something truly joyful about this Shrimp Scampi with Lemon, Garlic, and Sherry Wine Recipe — it’s bright, buttery, and comforting all at once. Perfect for a quick weeknight meal or special dinner, it’s sure to impress and satisfy anyone lucky enough to have it. So don’t hesitate, gather your ingredients, and dive into this flavorful feast that will have you coming back for seconds every single time.
Print
Shrimp Scampi with Lemon, Garlic, and Sherry Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This classic Shrimp Scampi recipe delivers tender, juicy shrimp sautéed in a luscious garlic, lemon, and sherry butter sauce. Perfect served over linguine or alongside crusty French bread to soak up every bit of the flavorful sauce, this dish brings bright citrus and savory aroma to your weeknight dinner table in under 30 minutes.
Ingredients
Shrimp and Marinade
- 1 pound raw shrimp (peeled and deveined, tails removed)
- 3/4 teaspoon kosher salt (use 1/2 teaspoon table salt if preferred)
- 1/4 teaspoon baking soda
- 1 tablespoon olive oil (plus more, for cooking shrimp)
Sauce
- 3 tablespoons olive oil (for making the sauce)
- 1/4 cup minced garlic (about 10 cloves)
- 1 pinch crushed red pepper flakes (optional)
- 1 cup sherry wine
- 6 tablespoons butter (cut into pieces)
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 1 and 1/2 tablespoons lemon zest (from the same 2 large lemons)
- 2 tablespoons parsley and/or chives, minced
Optional Serving
- 12 ounces linguine pasta
- Crusty French bread
Instructions
- Thaw the shrimp: Place 1 pound of frozen shrimp in a colander and run under cold tap water for 2 minutes. Let sit for 5 minutes until shrimp are soft, bendable, and translucent.
- Marinate the shrimp: Transfer thawed shrimp to a medium bowl and pat dry. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon baking soda. Toss well and let sit for 15 minutes to 1 hour to ensure a firm, moist texture.
- Prepare garlic: Smash and peel 10 cloves of garlic. Finely mince to yield about 1/4 cup of garlic.
- Zest and juice lemons: Zest 2 lemons using a microplane grater into a small bowl (about 1½ tablespoons). Halve lemons and squeeze juice into a separate small bowl, straining seeds.
- Cook pasta or prepare bread: If serving with pasta, bring well-salted water to a boil and cook linguine according to package instructions until al dente. Drain and toss with a little oil to prevent sticking, keep warm. If serving with bread, slice and warm the crusty French bread.
- Cook the shrimp: Heat a stainless steel skillet over medium-high heat for 1-2 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat. Add shrimp in a single layer without crowding. Cook quickly, flipping as they turn opaque pink until both sides are cooked (2-3 minutes total). Remove shrimp and repeat in batches, adding more oil if needed.
- Sauté garlic and red pepper flakes: Lower heat to medium, add 3 tablespoons olive oil to the skillet, and heat until shimmering. Add minced garlic and a pinch of red pepper flakes. Sauté for 30 to 60 seconds until garlic is just beginning to turn golden.
- Deglaze with sherry: Pour in 1 cup sherry wine and bring to a low simmer over medium heat. Let reduce for about 3 minutes until slightly thickened.
- Incorporate butter: Add 6 tablespoons of butter cut into pieces to the sherry mixture. Whisk well to create a smooth, emulsified sauce.
- Add lemon juice: Pour in the lemon juice bowl and whisk to combine. Taste and season with additional kosher salt as needed.
- Simmer the sauce: Continue whisking while simmering on low heat for 1-2 minutes to meld flavors.
- Return shrimp to skillet: Add cooked shrimp back to the skillet and toss to coat thoroughly in the lemon butter sauce. Turn off the heat.
- Add garnishes: Stir in 2 tablespoons minced parsley and/or chives along with all the lemon zest for a burst of freshness.
- Serve: Plate the shrimp scampi over warmed linguine or alongside crusty French bread for dipping. Enjoy immediately.
- Store leftovers: Refrigerate leftovers in an airtight container for 2-3 days. If shrimp was fresh (not previously frozen), fully cooked leftovers can be frozen for 2-3 months, but avoid refreezing previously frozen shrimp.
- Reheat: Gently warm leftovers in a pan over medium-low heat for 3-5 minutes or microwave in short 10-20 second bursts, adding a splash of melted butter and lemon juice to maintain moisture and flavor.
Notes
- Use kosher salt for best seasoning, or adjust table salt quantities accordingly.
- Do not overcrowd the pan when cooking shrimp to ensure quick and even cooking.
- Sherry wine adds depth; substituting white wine is possible but will alter flavor.
- Garlic is the star: do not skimp, but watch your sauté time to avoid bitterness.
- Shrimp cooks very fast; remove promptly once opaque on both sides to prevent rubberiness.
- Leftover scampi tastes best on day one; reheating gently helps preserve texture.
- Pair with linguine or crusty bread to fully enjoy the sauce.
