Super Quick Shrimp Scampi

Oh, is my Italian showing?? My super quick shrimp scampi is so easy to make, tastes fancy, and can be as healthy or comforting as you please. Traditionally, the shrimp would be served over linguini pasta, or on it’s own paired with a crusty piece of bread. Although, I find it equally delicious (and easier on my tummy) when I serve it over roasted spaghetti squash.

This recipe is a combination for flavor no matter how you slice it. White wine, shallots, and lemon make a light and bright sauce that compliments the shrimp without overpowering it. And the butter and crushed red pepper flakes add a contrast in velvety texture and underlying spice, to balance everything out.

I’m usually pretty wary about shrimp, to be honest. I’ve had it too many times where it’s WAY too fishy for my liking. If you can find the “Great Catch” brand at your local grocery store, I highly recommend it. I buy the “Raw Easy Peel Deveined Shell-On” because:
1. The bag is resealable. Since I don’t use shrimp much, I really like this feature.
2. They’re quick to thaw. For this recipe, I defrost in a bowl of lukewarm water for about 5 minutes before peeling the shell & tails off. Then I keep them in the water until they’re ready to throw in the sauce.
3.The dirty part of deveining is DONE!
4. Easy to peel (per the title), but I can also cook with the shell on if I choose. If you can’t find this brand, ask your fishmonger what they recommend.

There’s not much else to say about this super quick shrimp scampi, other than it’s darn good. A simple classic, made for weeknight dinners! Let me know if you try this one.

Print Recipe

Super Quick Shrimp Scampi

Total Time20 minutes mins

Servings: 2

Ingredients

• 1 lb shrimp raw, peeled & deveined
• 1 shallot medium, diced fine
• 3 cloves garlic minced
• 1 c white wine
• 2 tbsp butter
• ¼ tsp crushed red pepper flakes
• 1 lemon
• olive oil as needed

Serve Over:

• pasta
• spaghetti Squash/vegetable noodles

Instructions

• Prep shrimp, vegetables, and whatever you're serving the shrimp over.
• Heat oil in a saucepan over medium heat.
• Add diced shallots, garlic, and red pepper flakes and saute until shallots are soft and translucent (about 3 minutes).
• Add wine and cook until slightly reduced, and alcohol is cooked out (about 5 minutes).
• Add shrimp, butter, and juice of one lemon and cook until shrimp is firm and pink (about 3 minutes).
• If serving with pasta, add al dente pasta in with shrimp and sauce and cook for an additional minute, coating the noodles.
• If serving with veggie noodles, make a bed of warm veggie noodles and spoon sauce and shrimp over top.

Notes

Please keep in mind that time may increase depending on your method for serving (e.g. roasting a spaghetti squash will add about another 40 min.)