Easy Shrimp Scampi

"You will want lots of crusty bread to mop up the sauce on this one!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
10
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Heat 12-inch skillet over high heat until hot, 2 to 3 minutes.
  • Add 1 tablespoon oil and swirl to coat bottom of pan.
  • Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.
  • Return pan to heat and repeat process with remaining oil and shrimp.
  • Return empty skillet to medium-low heat; melt 1 tablespoon butter.
  • Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Off heat, add lemon juice and vermouth.
  • Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper.
  • Return shrimp and accumulated juices to skillet.
  • Toss to combine; serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We love this! I don't have vermouth, so I just left it out. I steamed my shrimp to cut down the fat so that I could double the lemon sauce. Yummy! We have had it twice in the last week. This is a grerat fast supper after working all day. Grab crunchy bread and eat up!
     
  2. A very good, straightforward recipe. We esp. liked the relatively small amount of fats required, but I did double the amt. of garlic, as we love it. It was very flavorful, though did not yield much sauce -- which was fine. It was very nice with a mushroom polenta.
     
  3. I used 1 lb of shrimp and almost doubled the sauce. Absolutely excellent. Served this is a bowl and sopped up the sauce with a great crusty roll and though about making this again soon!! Made a great candle light and wine dinner for two. Thank you John.
     
  4. Good Scampi! I will reverse the amount of lemon juice and vermouth next time, but that is my preference. Just the right amount of sauce. Thanks, Carole
     
  5. Very good shrimp. I used white wine instead of vermouth. Thanks!
     
Advertisement

Tweaks

  1. Add one can of fire-roasted petite diced tomatoes for a savory twist.
     
  2. I actually cut the amount of lemon juice in half and the sauce still reminded me of a lemon-butter sauce rather than a true scampi sauce. Just personal preference I guess. I used jumbo shrimp (6 to a pound) and steamed them first. Also substituted white wine for the vermouth.
     
  3. Very good shrimp. I used white wine instead of vermouth. Thanks!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes