Shrimp Scampi Recipe

Close up of shrimp scampi in a skillet with lemon wedges.

5 from 1 vote

This easy Shrimp Scampi recipe is made in just 20 minutes with a few simple ingredients. And it’s packed with a ton of flavor!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Total Cost: ($11.01 recipe / $2.75 serving)

Servings: servings

Author: Marsha McDougal

Ingredients

1 lb. shrimp, peeled and deveined* $8.99
½ tsp salt, divided $0.03
½ tsp freshly cracked black pepper, divided $0.03
2 Tbsp olive oil $0.24
2 Tbsp butter $0.28
4 cloves of garlic, minced $0.32
¼ tsp Tony’s Chachere’s Creole seasoning $0.03
½ cup chicken broth** $0.08
2 Tbsp chopped fresh parsley $0.20
2 Tbsp fresh lemon juice*** $0.79
⅛ tsp chili flakes (optional) $0.02

Instructions

If your shrimp is frozen, start by thawing the shrimp first. I chose frozen, peeled, deveined, and tail-off shrimp. Place the shrimp in a colander and run cool water over them for a couple of minutes, or until thawed. Mine took 5 minutes to thaw.
Place the shrimp on a cutting board and pat dry on both sides with paper towels. Season the shrimp with ¼ tsp salt and ¼ tsp black pepper. Set the shrimp to the side.
In a large 12-inch skillet, add the olive oil and butter and heat over medium heat. Once the skillet is hot, add the minced garlic and sauté for 30 seconds.
Next add ¼ tsp salt, ¼ tsp black pepper, Creole seasoning, and the chicken broth. Whisk everything together and simmer the sauce for 2-3 minutes, allowing it to reduce by roughly half.
Now add the shrimp to the skillet. Cook the shrimp for roughly 2 minutes on the first side, just until it is pink and opaque. Be careful not to overcook the shrimp.
Flip the shrimp and cook on the second side. Stir in the chopped parsley, lemon juice, and chili flakes (optional). Cook for roughly 2 minutes on the second side, just until it is pink and opaque.
Remove the skillet from the heat. Toss the shrimp with the sauce and serve over a bed of pasta with extra fresh parsley and lemons. Enjoy!

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Notes

*I purchased frozen raw shrimp that was already peeled, deveined, with tails-off. You can use any size shrimp you like, but please note smaller shrimp will cook much faster than larger. If you want to add more visual appeal to your dish, purchase shrimp with the tail on. Leaving the tail on your shrimp looks stunning, but it can make for extra work while eating.

**Use a good quality chicken broth for the best flavor. I used Better Than Bouillon. I tested the recipe with both chicken broth and white wine, and I actually liked it better using the broth. But feel free to substitute the broth for white wine if you prefer.

***I highly recommend using fresh lemon juice. You'll need two tablespoons total, which is approximately one medium-sized lemon.

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