Shrimp scampi is the ultimate quick cooking meal, which makes it perfect for a busy weeknight!! This recipe is easy, garlicky, and cooks in one pot!
Course: Entree, Main Course
1 1/2lbsraw jumbo shrimp, peeled and deveined(16 or 20 per pound)
heaping 1/4tspblack pepper
1/4cupfinely chopped fresh parsley
1/4cupdry white wine (like a Chardonnay)
1/4cupchicken broth or stock(if you have shrimp stock that would be awesome too)
1tsplemon juice fresh is best
pinch of crushed red pepper flakes
more minced parsley, for garnish
lemon wedges, for serving (optional)
Pat shrimp dry and season with salt and pepper. To a large skillet, add 3 Tbsp of the butter and heat over MED heat. Add parsley, garlic, and lemon zest and cook, stirring often, until fragrant, about 1-2 minutes.
Increase heat to HIGH, add shrimp and cook until just starting to turn pink, about 1 minute.
Pour in wine and cook until reduced by about half, 1-2 minutes. Add chicken broth and simmer until shrimp are just cooked through, about 1-2 minutes.
Add lemon juice, and crushed red pepper flakes, and stir.
Transfer shrimp to a plate, leaving the liquid in the skillet. Add remaining 1 Tbsp of butter and whisk to incorporate. Simmer sauce for a few seconds, taste to see how the seasoning is. Add salt and pepper if needed.
Add shrimp back to skillet and toss to coat. Garnish with a sprinkle of parsley and serve with lemon wedges if desired.
Serve as is, over pasta, or with a big piece of crusty bread.