Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5–6 cloves garlic, minced
- 1/2 cup chicken broth (or white wine for a more authentic flavor)
- Juice of 1 lemon
- 1 teaspoon Italian seasoning or a mix of dried oregano and thyme
- Red pepper flakes, to taste (optional for a bit of heat)
- 2 tablespoons parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Prepare the Shrimp:
- Rinse the shrimp and pat them dry with paper towels. Season with salt and pepper.
- Cook the Shrimp:
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1-2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth (or white wine) and lemon juice. Add the Italian seasoning and red pepper flakes if using. Simmer for about 2-3 minutes or until the sauce has reduced slightly.
- Combine Shrimp and Sauce:
- Return the shrimp to the skillet and toss to coat with the garlic butter sauce. Cook for another 1-2 minutes to heat the shrimp through.
- Garnish and Serve:
- Sprinkle chopped parsley over the shrimp scampi and stir to combine. Serve hot, garnished with grated Parmesan cheese if desired.
