by Adobestock/kieferpix
Make a shrimp scampi sauce recipe for a quick, delicious seafood dinner meal and serve it with pasta or rice.
Shrimp isn’t an ingredient I gravitate to when cooking. In fact, I’m quite picky when it comes to shrimp. This recipe is a happy accident. It was made for me one Mother’s Day, and while I hesitated to try it, once I did, I knew I had to learn how to make it. Now, I get to share it with y’all! Whether you love shrimp or just occasionally enjoy it, I hope you’ll try this recipe. Gather all the ingredients before you get started, because it goes fairly quickly.
Ingredients
- 3 tablespoons olive oil
- 4 tablespoons butter
- 4 large cloves garlic, minced
- 1-1⁄ 2 pounds shrimp, large and shelled (tails may be on or off)
- Salt and pepper, to taste
- 1/3 cup sauvignon blanc (or dry white wine of choice)
- 1 teaspoon crushed red pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh curly parsley
Directions
- Heat olive oil and 2 tablespoons of butter in a large cast-iron skillet.
- Add in garlic and sauté for 1 minute.
- Add shrimp, and season with salt and pepper. Sauté for 1 to 2 minutes on one side until shrimp begin to turn pink. Flip.
- Add wine and crushed red pepper to skillet and simmer for 2 minutes, or until wine reduces by about half. Shrimp should be cooked through.
- Stir in remaining butter, lemon juice, and parsley, and remove from heat.
- Serve Shrimp Scampi over rice or pasta, or alongside mashed potatoes and meat of choice. My preference is grilled chicken and mashed potatoes. It’s delightful. No matter what you serve along with your scampi, enjoy!
Originally published in the May/June 2025 issue of Grit magazine and regularly vetted for accuracy.
