Shrimp scampi is a seafood recipe seasoned and simply cooked in better or oil, garlic, wine. You can substitute cooking wine, non-alcoholic wine, or broth. I used broth but you can whichever one you like. If you use a cooking wine make sure it is reduced to cook off the taste.
Shrimp scampi can be served with crusty bread, linguine pasta, rice or eat as is. It is a quick dish with a very minimum ingredients to make it. Make sure you don’t overcook the shrimp, it takes just a few minutes to cook. If you want other shrimp recipes make sure to search the blog.
You might want to try;
- 1 Pound Jumbo Raw shrimp (peeled, deveined, and tail on)
- 3 Tablespoons Unsalted butter/extra olive oil
- 3 Cloves garlic (minced)
- ¼-1/2 Cup broth (you can use non-alcoholic or cooking wine of your choice)
- 1/8 Teaspoon red pepper flakes (adjust to your preference)
- 1 Tablespoon Lemon juice
- 2 Tablespoons fresh parsley (chopped)
- ¼ - ½ chopped onion
- Salt and pepper to taste
Clean the shrimp and season with salt and pepper. Set aside.
In a skillet/pan, melt butter and saute the onion for a couple of minutes until it soft. Add the minced garlic and stir for a couple of minutes and make sure you don’t burn it.
Add the broth (if you're using cooking wine make sure to it reduces to cook the taste off) and allow it to simmer until it reduces. Add seasoned shrimp in one layer, add the red pepper flakes, and continue cooking until the shrimp is pink on both sides.
Add the lemon juice and chopped parsley. Check the seasoning and readjust if necessary.
Serve over pasta or zoodles or with crusty bread and enjoy.
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