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
Scale
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.
