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White Wine Shrimp Scampi

This quick shrimp scampi transforms humble ingredients into a flavorful, restaurant-style dish using simple sautéing techniques. Juicy shrimp are cooked in a fragrant garlic butter sauce enhanced with white wine and fresh lemon, resulting in a glossy, tender, and aromatic seafood dish. Perfect for weeknights, it comes together in minutes with a bright, satisfying finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 pound lb large shrimp, peeled and deveined preferably wild-caught
  • 4 cloves garlic, minced fresh and fragrant
  • 4 tablespoons unsalted butter for richness and flavor
  • ½ cup white wine dry, like sauvignon blanc
  • 1 tablespoon fresh lemon juice bright and zesty
  • ¼ cup chopped flat-leaf parsley for freshness
  • ½ teaspoon red pepper flakes optional, for heat
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet
  • Tongs or slotted spoon
  • Sharp Knife
  • Cutting board

Method
 

  1. Pat the shrimp dry and season lightly with salt and pepper, then set aside.
  2. Heat a large skillet over medium-high heat, then add 2 tablespoons of butter. Once melted and bubbling, arrange the shrimp in a single layer and cook for about 2 minutes, until they turn pink and start to curl. Flip and cook for another 1-2 minutes until fully opaque. Remove the shrimp and set aside.
  3. Reduce the heat to medium, add the remaining 2 tablespoons of butter to the same skillet, and toss in the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant and just starting to turn golden, filling the air with a warm, nutty aroma.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce for 2-3 minutes until slightly thickened and fragrant.
  5. Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Squeeze in the fresh lemon juice and sprinkle the chopped parsley over the top. Cook for another minute until everything is well combined and heated through.
  6. Taste the sauce and adjust with more salt, pepper, or lemon juice if desired. The sauce should be glossy and slightly thickened, coating the shrimp with a vibrant, flavorful sheen.
  7. Serve immediately, spooning the shrimp and sauce over pasta, rice, or crusty bread. Garnish with extra parsley and lemon wedges, and enjoy the bright, tender seafood with a zesty, buttery finish.