Easy Shrimp Scampi

Shrimp Scampi in a cast iron pan with lemon garlic butter sauce.

5 from 5 votes

A quick shrimp recipe with lots of garlic, wine, lemon, and hot red pepper for heat! Shrimp scampi can be served with pasta. Keep it low-carb and serve with zoodles, cauliflower rice, or spaghetti squash!

Course Main Dish

Cuisine American

Keyword easy shrimp scampi, shrimp and pasta recipe, shrimp scampi recipe

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 217kcal

Author Eileen Murphy Kelly

Equipment

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Cast Iron Skillet
Measuring Spoons and Cups
Wooden Spoon

Ingredients

2 Tablespoon unsalted butter
1 Tablespoon olive oil
6 cloves garlic peeled and finely chopped
2 pounds large shrimp, cleaned and deveined I remove the tails from the shrimp when serving over pasta
½ cup dry white wine
1½ cups chicken stock fat-free
1 large lemon juiced
1 teaspoon red pepper flakes
¼ cups fresh parsley, chopped for maximum flavor, use fresh parsley
1 teaspoon fresh oregano, chopped or ½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

In a large skillet over medium heat, melt unsalted butter and olive oil. Add minced garlic and saute for about 1 minute, to release the flavor in the garlic. Be careful - garlic burns quickly!
Add the shrimp and saute until pink, about 3-4 minutes, turning the shrimp to cook through.
Once the shrimp is pink and cooked through, move shrimp to a plate, set aside.
Increase the heat to medium-high, add white wine. Cook for about 1 minute, add lemon juice, chicken stock, red pepper flakes, salt, and pepper. Reduce heat to medium-low to simmer and reduce the sauce by almost half, about 4 minutes.
Once reduced, add back in the shrimp. Add fresh parsley and oregano. Taste, for seasoning, if needed, adjust seasoning.
Serve on its own, over pasta, rice, or risotto.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Serve with your favorite pasta, zoodles, riced cauliflower, or spaghetti squash.

Storage:

Leftovers can be kept in the refrigerator in a covered, airtight container for 1 day.

Reheat in a saucepan until warm through.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition