Name: Easy Shrimp Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1 pound raw shelled and deveined shrimp; 1 tablespoon olive oil; 1 t ablespoon unsalted butter; 2 t ablespoons minced shallots (optional); 2 cloves of garlic, crushed; Pinch of cayenne pepper or red pepper flakes (optional); 2 tablespoons dry white wine or vermouth; 2 tablespoons freshly squeezed lemon juice; Zest of on e lemon (optional); 2 tablespoons minced fresh parsley (optional)

Nutrition Highlights (per serving)

Calories 193

Fat 10g

Carbs 3g

Protein 21g

Show Nutrition Label

Nutrition Facts
Servings: 3
Amount per serving
Calories	193
% Daily Value*
Total Fat 10g	13%
Saturated Fat 4g	20%
Cholesterol 199mg	66%
Sodium 848mg	37%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Total Sugars 0g
Includes 0g Added Sugars	0%
Protein 21g
Vitamin D 0mcg	0%
Calcium 88mg	7%
Iron 0mg	0%
Potassium 179mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

(19 ratings)

Total Time 20 min
Prep 10 min, Cook 10 min
Servings 3

Shrimp scampi is a quick and easy but impressive dish. The great thing about shrimp is how fast it cooks—in fact, the biggest mistake cooks make with shrimp is cooking it too long, and it becomes rubbery. The very simplest way—with just garlic, lemon, and wine—is delicious and fast, but with just a couple of extra minutes, you can make it more fabulous with some shallot and lemon zest. The hot pepper is optional, as is the parsley, but they both add an extra level of flavor as well as color.

Ingredients

1 pound raw shelled and deveined shrimp
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons minced shallots (optional)
2 cloves of garlic, crushed
Pinch of cayenne pepper or red pepper flakes (optional)
2 tablespoons dry white wine or vermouth
2 tablespoons freshly squeezed lemon juice
Zest of one lemon (optional)
2 tablespoons minced fresh parsley (optional)

Preparation

Heat a skillet until hot. Add the oil and swirl to coat. Add the shrimp and cook 1 to 2 minutes, stirring or turning them until they just turn pink—you'll be cooking them a little longer at the end, so don't worry if you're not sure they are done in the middle.
Turn the heat down, and add the butter to the pan. If using the shallot, add now and cook for about a minute. Add the garlic and cayenne pepper, if using, and cook until fragrant. Add the wine and lemon juice, and lemon zest, if desired.

Add the shrimp back to the pan, stir, and heat through. Add parsley if using.

Serving Suggestions and Cooking Tips

Serve this easy shrimp scampi over cauliflower rice or shirataki noodles (or other low-carb noodles such as tofu noodles).

Buying shrimp can be confusing if you don't handle shrimp regularly. Shrimp is sold either fresh or frozen—buying frozen is best since most shrimp is frozen at sea when it was caught and brought to the supermarket that way. The pink fresh-looking shrimp in the display case is just previously frozen-thawed shrimp on ice.

Choose frozen headless shrimp with the shell and tail on. You want shrimp in as natural a state as possible, excluding the head. While some people eat shrimp heads on their own, it's best it be removed upon being caught. If you're lucky enough to buy live shrimp, you will remove the head just before or just after cooking.

If you buy the freshest shrimp (live shrimp or whole frozen shrimp), it will not be deveined unless you ask your fishmonger to do it for you.

If you prefer to do it at home, follow these instructions:

After washing the shrimp in cold water, remove the head, shell, and tail.
With a paring knife or shrimp deveiner, make a shallow incision down the middle of the back of the shrimp. When you find a dark vein, slide the knife underneath and pull the vein out of the shrimp with your finger. Discard the vein.