Shrimp Scampi (No Wine)

shrimp scampi with lemon slices in a skillet.

Published by Kate

There's no wine needed for this easy take on shrimp scampi. The acidity in the lemon juice complements the rich and luscious sauce perfectly.

5 from 5 votes

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 5

Total Time 15

Course Entree

Cuisine American

Servings servings

Calories 310 kcal

Ingredients

1 lb peeled and deveined raw shrimp (I used large: 21/30)
¾ teaspoon salt
¼ teaspoon Ground black pepper
4 tablespoons butter
¼ cup olive oil
5 garlic cloves, minced
2–3 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Instructions

Pat the shrimp dry, and season with ¾ teaspoon salt and ¼ teaspoon black pepper.
Heat the 4 tablespoons butter and ¼ cup olive oil in a large skillet over medium-low heat. Add 5 minced garlic cloves and cook for 30 seconds, stirring often.
Add half the shrimp in an even layer. Cook for 1–2 minutes per side, or until the shrimp are pink and just cooked through.
Using a slotted spoon, remove the shrimp from the skillet and set aside.
Add the remaining shrimp, and cook for 1–2 minutes per side, or until the shrimp are pink and just cooked through.
Add the first batch of cooked shrimp back to the skillet.
Remove from the heat, then stir in 2–3 tablespoons lemon juice and 2 tablespoons chopped parsley.
Serve over rice, over pasta, or with a large piece of crusty bread for soaking up that delicious sauce. To make it low-carb, a simple salad on the side is perfect.

Video

Notes

If you're starting with frozen shrimp, defrost it first. I set the shrimp in a colander and run cool water over them for a few minutes until defrosted. You can also defrost them in the refrigerator overnight.

Do not let the garlic turn brown. If it does, throw it out and start over.

Take care not to overcook the shrimp. Perfectly cooked shrimp makes a "C" shape. Overcooked shrimp has an "O" shape.

Variations:

Add red pepper flakes to taste (start with a pinch).
Stir in a few chopped tomatoes.
Sprinkle chopped fresh tarragon on top instead of parsley.
Happen to have some white wine on hand? Add a splash before adding the shrimp.

Store any leftovers in the refrigerator for 3–4 days. You can also freeze leftovers for up to 3 months. Defrost the shrimp in the refrigerator before reheating.

I recommend reheating any leftovers in a skillet over medium-low heat. Using the microwave works too, but it's easy to overcook the shrimp that way (and then they're be tough/chewy).

Nutrition

Calories: 310kcalCarbohydrates: 3gProtein: 16gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 173mgSodium: 1080mgPotassium: 166mgFiber: 0.2gSugar: 0.3gVitamin A: 728IUVitamin C: 7mgCalcium: 75mgIron: 1mg

Keyword shrimp scampi

Did You Make This Recipe?Please leave a star rating and comment!