Easy 10-Minute Shrimp Scampi Dinner
A quick, restaurant-quality shrimp scampi cooked in a bright, buttery garlic and savory broth sauce. Ready in no time and perfect over pasta, zucchini noodles, or simply served with crusty bread!
Ingredients
- 1 1/2 pounds large shrimp (16-20 count) Peeled and deveined. Tails on or off based on preference.
- 2 tablespoons unsalted butter Keep chilled until ready to use (divided).
- 2 tablespoons extra virgin olive oil A high-quality oil yields better flavor (divided).
- 4 cloves garlic Freshly minced. Avoid pre-jarred garlic.
- 1/4 teaspoon red pepper flakes Optional. Adjust for your desired spice level.
- 1/2 cup low-sodium chicken broth Provides a rich, savory base for the sauce.
- 1 1/2 tablespoons fresh lemon juice Plus extra lemon wedges for serving.
- 1/4 cup fresh parsley Finely chopped. Flat-leaf Italian parsley works best.
- To taste salt and black pepper Freshly ground black pepper is highly recommended.
Instructions
- Prepare the Shrimp: Pat the thawed, peeled shrimp completely dry with paper towels. Toss them gently with half a teaspoon of salt and half a teaspoon of black pepper to ensure even coating.
- The Initial Sear: Place a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted and bubbling stops, add the shrimp in a single layer. Cook for 1 to 2 minutes per side until the edges turn pink.
- Remove the Shrimp: Remove the shrimp immediately to a plate using a slotted spoon or tongs. They should be barely opaque and slightly undercooked in the center.
- Build the Aromatic Base: Lower heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Scrape up any browned bits. Add the minced garlic and red pepper flakes, sautéing constantly for about 30 seconds until highly fragrant.
- Create the Pan Sauce: Pour in the chicken broth immediately. Bring to a gentle simmer and let it bubble for about 2 minutes, allowing the liquid to reduce by almost half.
- The Final Assembly: Turn the heat down to low. Stir in the fresh lemon juice, then return the shrimp and any resting juices back to the skillet. Toss gently for 1 minute to warm through. Turn off heat, stir in the chopped parsley, add any final salt or pepper to taste, and serve!
Notes
Storage and Reheating: Let leftovers cool to room temperature before storing in an airtight container in the fridge for up to three days. To reheat, warm gently on the stove over medium-low heat just until heated through. Do not microwave, as it will make the shrimp rubbery. Dairy-Free Option: Omit the butter entirely and replace with an equal amount of extra virgin olive oil.