Garlic Butter Shrimp Scampi

Ingredients

• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1/2 cup unsalted butter (1 stick)
• 2 tablespoons extra-virgin olive oil
• 1 medium lemon, juiced and zested
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt to taste
• 8 ounces linguine or spaghetti (optional)

Instructions

1. If you’re serving with pasta, bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil and half of the butter (1/4 cup) over medium heat until melted and bubbling, about 2-3 minutes.
3. Add the minced garlic to the skillet. Sauté for about 1-2 minutes, or until fragrant and lightly golden.
4. Increase the heat to medium-high and add the shrimp to the pan. Season with salt and red pepper flakes (if using). Cook for about 2-3 minutes, turning once, until the shrimp turn pink and opaque.
5. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon. Allow the wine to simmer for about 2 minutes until slightly reduced.
6. Stir in the lemon juice and zest, then add the remaining 1/4 cup of butter. Stir until the butter is melted and the sauce is combined.
7. If using pasta, add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water until the desired sauce consistency is reached.
8. Remove the skillet from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley and lemon wedges if desired.

Nutrition