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Lemon-Brightened Shrimp Scampi

This shrimp scampi features tender, pink shrimp seared to golden perfection in a garlic butter sauce enriched with white wine. The final dish is topped with fresh lemon zest, which adds a vibrant, zingy brightness that cuts through the richness, resulting in a glossy, flavorful plate with a lively aroma.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined pat dry to ensure a good sear
  • 3 cloves garlic, minced fresh garlic for aroma and flavor
  • 2 tablespoons unsalted butter slowly melted for sauce
  • 1/4 cup white wine dry variety like Sauvignon Blanc
  • 1 teaspoon lemon zest freshly grated for brightness
  • 1/2 lemon lemon juice freshly squeezed
  • Red pepper flakes to taste pinch for a subtle kick
  • 2 tablespoons chopped fresh parsley tossed in last for color and freshness

Equipment

  • Large skillet
  • Grater
  • Tongs or spatula
  • Measuring spoons and cup

Method
 

  1. Heat a large skillet over medium-high heat and add a tablespoon of butter along with a drizzle of oil if desired. Once shimmering and bubbling, carefully place the shrimp in a single layer. Sear for about 2 minutes per side until they turn pink and develop a golden crust, then transfer to a plate.
  2. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly until fragrant and lightly golden—be careful not to burn it.
  3. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes, until slightly syrupy and fragrant.
  4. Add the remaining butter, lemon juice, lemon zest, and a pinch of red pepper flakes. Stir gently until the butter melts completely and the sauce is glossy and slightly thickened, about 1-2 minutes.
  5. Return the seared shrimp to the skillet, tossing gently to coat them in the sauce. Cook for another minute just to reheat and meld the flavors.
  6. Remove from heat, sprinkle with freshly chopped parsley, and serve immediately. Spoon the sauce over the shrimp and garnish with extra lemon wedges if desired for that bright finishing touch.

Notes

For a richer sauce, add a splash of heavy cream at the end. To make it gluten-free, serve over zucchini noodles or gluten-free pasta. Adjust the red pepper flakes for heat preference.