Succulent Shrimp Scampi
Prep time
Cook time
Total time
This succulent shrimp scampi is incredible. The sauce, alone, is worth writing home about. Serve over linguine, or with a bunch of fresh, crusty bread for soaking. Good Lord...this is so good.
Recipe type: Italian
Cuisine: Italian
Serves: 6
  • 1 lb large shrimp, peeled and deveined - leave the tails on (if desired)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons garlic, minced
  • 1 cup of quality dry white wine (don't use cooking wine!)
  • 1 tablespoon of Worcestershire sauce
  • 5 tablespoons of fresh lemon juice (about 2 lemons)
  • ¼ cup of chicken stock
  • 4 tablespoons (1/2 stick) of unsalted butter
  • 2 tablespoons fresh parsley, chopped
  1. Lightly season the shrimp all over with salt and pepper.
  2. Heat the oil in a large skillet over high heat.
  3. Add the garlic and cook until translucent, about 2 minutes.
  4. Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
  5. Transfer cooked shrimp to a paper-towel lined plate.
  6. In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
  7. Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
  8. Whisk in butter and season to taste with salt and pepper.
  9. Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
  10. Sprinkle with parsley, just before serving.
  11. Enjoy!
Recipe by How To Feed A Loon at