Shrimp Scampi

You're going to love this Shrimp Scampi—it's elegant, full of flavor, and just perfect for you. A creamy dish with a touch of garlic and lemon, ready in just 20 minutes! It's the kind of meal that impresses without the stress, whether you're cooking for a special night or just craving something gourmet on a weekday. You'll be surprised how easy it is to make at home!

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Shrimp Scampi

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup (60 ml) dry white wine
• Juice of 1 lemon
• 1/4 cup (15 g) fresh parsley, chopped
• Salt and pepper to taste
• Cooked pasta (like linguini or spaghetti), optional for serving

Equipment Needed

• Large skillet
• Wooden spoon or spatula
• Measuring cup
• Knife and cutting board
• Strainer (if serving with pasta)

See 5 variations of the recipe at the end.

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Instructions

1. Make the aromatic base: Let’s get started! Heat a large skillet over medium heat and add the butter along with the olive oil. Give it a minute or so to melt completely and combine. This gives you a flavorful base and helps prevent the butter from burning.
2. Sauté the garlic: Now toss in the finely chopped garlic and red pepper flakes. Sauté for about 30 seconds, stirring constantly to avoid overbrowning. You just want to release the fragrance, not burn it—that would make it bitter.

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3. Cook the shrimp: Time to add those shrimp! Place them in a single layer and season with salt and pepper to taste. Cook for 2 to 3 minutes per side, until they turn pink, firm, and curled into a “C” shape—no guesswork needed.
4. Deglaze with wine and lemon: Now comes the wine! Pour in the white wine and lemon juice. Use a wooden spoon to scrape up all the good bits from the bottom of the pan. Let it simmer for about 2 more minutes to slightly reduce and concentrate the flavor.
5. Finish with parsley: Almost done! Remove the skillet from the heat and stir in the chopped fresh parsley. Mix it in gently—it’ll add freshness, color, and that final aromatic touch.
6. Serve hot: And that’s it! Easy, right? Serve immediately over cooked pasta, white rice, or with toasted bread to soak up all that delicious sauce. It’s quick, fancy, and full of flavor!

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Ingredient Substitutions

• No white wine? You can swap it out with chicken or veggie broth and a teaspoon of white vinegar or fresh lemon juice.
• No butter? Go ahead and use just olive oil—though you'll miss a bit of that creamy, classic flavor.
• No fresh parsley? No worries! Try basil, chopped green onion, or even finely chopped spinach for a fresh touch.
• Only have medium shrimp? That’s totally fine! Just adjust the cook time so they don’t overcook and turn rubbery.

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Cooking Tips

• Dry the shrimp well: Always pat them dry with a paper towel before cooking. It really helps them sear better—you’ll see!
• Don’t overcook: Once they’re pink and firm, take them off the heat. Overcooked shrimp turn tough and chewy fast.
• Pasta water trick: If you’re serving this with pasta, save a bit of the cooking water to loosen the sauce if needed.
• Taste and adjust: Always, always check your salt and acid levels before serving to balance the final flavor.

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Nutritional Information (per serving)

• Calories: 290 kcal
• Protein: 24 g
• Total Fat: 18 g
• Saturated Fat: 7 g
• Carbohydrates: 4 g
• Fiber: 0.5 g
• Sugar: 1 g
• Sodium: 460 mg

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Nutritional Benefits

This recipe is packed with lean protein thanks to the shrimp—a natural source of nutrients like selenium, vitamin B12, and astaxanthin, an antioxidant that supports heart and skin health. Garlic brings antimicrobial properties that help your immune system, and the olive oil adds heart-healthy monounsaturated fats. Lemon juice and parsley give it a fresh dose of vitamin C and digestive-friendly compounds. It’s a light, elegant, and flavorful dish that’s perfect for anyone looking to eat healthy without giving up great taste or style.

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Storing & Reheating

• Storage: You can store cooked shrimp in an airtight container in the fridge for up to 2 days—no problem.
• Reheating: Reheat gently in a skillet over low heat with a drizzle of oil or butter for just a few minutes.
• Don’t freeze: Freezing isn’t recommended, as shrimp tend to lose their perfect texture once thawed and reheated.

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Story or Inspiration

Shrimp Scampi may have Italian roots, but the version we know and love today is all-American. “Scampi” actually refers to a type of small lobster eaten in Italy. When Italian immigrants came to the U.S., they adapted the dish using shrimp instead. The result? A fast, flavorful meal that feels fancy but is super easy to make at home.

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Serving Suggestions

• Pair your Shrimp Scampi with rustic bread or a crusty baguette to soak up all that sauce
• A fresh green salad with a light vinaigrette is always a great side
• Garlic sautéed asparagus brings out even more flavor in the dish
• A chilled glass of white wine (like Sauvignon Blanc) is the perfect drink
• For dessert: How about a lemon mousse or some fresh fruit tart?

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Frequently Asked Questions (FAQ)

Can I use frozen shrimp?
Absolutely. Just make sure they’re fully thawed and drained of excess water before cooking.

Is it very spicy with the red pepper flakes?
Just a little. If you’re not into spice, you can skip them or add just a tiny pinch to taste.

What kind of white wine should I use?
Go for a dry one like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay. Try to avoid sweet wines.

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Can I make it without garlic?
Technically yes, but you’ll be missing a lot of the dish’s character. You could try shallots or finely chopped onion instead.

Can I use bottled lemon juice?
Fresh lemon juice is always best, but bottled can work in small amounts if it’s all you’ve got.

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Recipe Variations

• With cherry tomatoes: A super tasty option—just toss in halved cherry tomatoes for sweetness and extra color.
• Creamy version: Add a splash of heavy cream at the end for a rich, velvety texture.

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• Scampi rice style: Easy and delicious! Serve the shrimp over white or brown rice instead of pasta.
• With mixed seafood: So good! Swap the shrimp for scallops or clams to switch things up and get more ocean flavor.
• With fresh spinach: Another great twist—stir in spinach at the end for color, fiber, and a nice earthy flavor.

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So now you know all the secrets to making a delicious Shrimp Scampi—it’s time to roll up your sleeves and give it a try at home! You and your loved ones are going to enjoy every bite of this simple yet gourmet-style dish. As you’ve seen, it’s quick, elegant, and packed with flavor—perfect for impressing someone or just treating yourself. Happy cooking!

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