Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

• ▢ 4 tablespoons salted butter
• ▢ 1 tablespoon olive oil
• ▢ 3 cloves garlic minced
• ▢ ½ teaspoon red pepper flakes or to taste
• ▢ 1 pound large shrimp peeled and deveined
• ▢ ½ cup dry white wine
• ▢ ½ cup chopped fresh parsley
• ▢ salt and black pepper to taste

• Melt the butter and olive oil in a large skillet over medium heat. 

• Stir in the garlic and red pepper flakes. Cook for 1 minute.

• Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.

• Using a slotted spoon, transfer the shrimp to a plate and keep warm. 

• Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.

• Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and black pepper, to taste. Serve immediately.

*If you prefer a less spicy dish, add red pepper flakes little by little, to taste.

• Buy peeled and deveined shrimp to save prep.
• The shrimp look pretty with the tails on, perfect if serving as an appetizer. If serving over pasta, serve without tails. Add some lemon wedges or slices as a garnish.
• The ingredients (including the garlic) can be prepared up to 24 hours in advance. The dish takes just minutes to come together in the pan.
• If serving as an appetizer, include crusty bread or crostini for sopping up the scampi sauce.
• Leftovers will keep in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze because it will alter the texture of the shrimp. 

Course Appetizer, Dinner, Entree, Lunch, Main Course, Seafood

Cuisine American, Italian