Shrimp Scampi
Golden shrimp scampi with garlic, butter, lemon, and white wine. A quick 20 minute dinner perfect served over spaghetti.
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, minced
- ⅓ cup dry white vermouth or dry white wine
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 2 teaspoons finely chopped fresh parsley
- 8 ounces spaghetti, cooked according to package directions, optional (for serving)
Instructions
- Pat the shrimp dry with paper towels and arrange them in a single layer. Season evenly with kosher salt and black pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and butter.
- Once the butter is melted and the pan is hot, add the shrimp in a single layer. Cook the shrimp without moving them for 2 minutes, allowing the bottoms to turn golden. Flip the shrimp and cook for another 1 to 2 minutes, until opaque and lightly browned. Transfer the shrimp to a bowl and continue with the sauce.
- In the same skillet, add the garlic and cook for about 30 seconds, stirring frequently, just until fragrant.
- Pour in the vermouth (or white wine) and lemon juice. Bring to a simmer and cook for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid reduces slightly.
- Stir in the lemon zest. Reduce the heat to low and whisk in the cold butter until melted and the sauce becomes glossy.
- Return the shrimp and any accumulated juices to the skillet. Toss to coat in the sauce and cook for about 1 minute, just until heated through.
- Stir in the chopped parsley.
- Serve the shrimp and sauce over cooked spaghetti. (optional)