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A hand dipping bread into succulent shrimp scampi

Succulent Shrimp Scampi

Course: Italian
Cuisine: Italian
Keyword: Italian-American cuisine, scampi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 246kcal
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.
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Ingredients

  • 1 lb large shrimp peeled and deveined - leave the tails on (if desired)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp garlic minced
  • 1 cup quality dry white wine don't use cooking wine!
  • 1 tbsp Worcestershire sauce
  • 5 tbsp fresh lemon juice about 2 lemons
  • 1/4 cup chicken stock
  • 4 tbsp 1/2 stick of unsalted butter
  • 2 tbsp fresh parsley chopped

Instructions

  • Lightly season the shrimp all over with salt and pepper.
  • Heat the oil in a large skillet over high heat.
  • Add the garlic and cook until translucent, about 2 minutes.
  • Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
  • Transfer cooked shrimp to a paper-towel lined plate.
  • In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
  • Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
  • Whisk in butter and season to taste with salt and pepper.
  • Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
  • Sprinkle with parsley, just before serving.

Nutrition

Calories: 246kcal