What kind of wine should I use for this recipe?

Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you dislike using wine in your cooking, you can substitute chicken broth.

How do I know when shrimp are cooked through?

Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a "C" shape. Do not overcook them, as they will get tough and rubbery.

How do I reheat leftovers?

Reheat in the microwave at reduced power or on the stovetop over low heat with a splash of water.

Shrimp Scampi Recipe

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5 from 108 reviews

A simple, elegant, and easy shrimp scampi recipe with a lemon garlic butter sauce. It is traditionally served over angel hair pasta or thin spaghetti drizzled with scampi sauce.

Author: Beth Pierce
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 4 servings
Category: main meal shrimp
Method: stove top
Cuisine: Italian

Ingredients

8 ounces thin spaghetti or angel hair pasta
1 lb. large shrimp shelled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
1/4 pound asparagus trimmed and cut in 1/2 inch segments
4 large cloves garlic minced
2/3 cup sliced grape tomatoes
1/2 cup dry white wine (see notes)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/8 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
Fresh Parmesan cheese

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Instructions

Bring a large pot of water to a boil. Cook pasta according to box instructions and drain well.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp in a single layer. Cook 1 1/2-2 minutes per side or until cooked through. Remove shrimp to plate cover and keep warm.
Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp-tender, stirring frequently; approximately 4-5 minutes. Add garlic and cook for 1 minute, stirring constantly. Add grape tomatoes cooking for 30 seconds, stirring several times. Add the wine and cook for 1 minute, letting it reduce some.
Add the shrimp back to the skillet, along with the lemon juice, parsley, and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste. Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.

Notes

This recipe moves quite quickly, so have everything ready and in close proximity.
If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a “C” shape. Do not overcook them, as they will get tough and rubbery.
Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you don’t like to use wine in your cooking, you can substitute chicken broth.

Find it online: https://www.smalltownwoman.com/shrimp-scampi/