Recipe Background
Light Shrimp Scampi is a fresh take on a classic dish. It’s easy to make, packed with flavor, and makes enough to serve 4! The shrimp in this recipe is cooked to perfection and seasoned with rich butter, zesty lemon, earthy parsley, and savory garlic. Make Light Shrimp Scampi any night of the week to escape to the coast for dinner!
Light Shrimp Scampi is a fresh take on a classic dish. It’s easy to make, packed with flavor, and makes enough to serve 4! The shrimp in this recipe is cooked to perfection and seasoned with rich butter, zesty lemon, earthy parsley, and savory garlic. Make Light Shrimp Scampi any night of the week to escape to the coast for dinner!
Ingredients
- 1 pound jumbo shrimp shelled and deveined
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons garlic minced
- 1/4 cup dry white vermouth
- 1/4 teaspoon grated lemon zest plus 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons parsley leaves finely chopped
Directions
- Pat the shrimp completely dry with a paper towel.
- Season the shrimp with salt and pepper.
- Heat a large skillet over medium heat.
- Add the butter to the skillet.
- When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once.
- Cook the shrimp, without moving them, for 1 minute.
- Add the garlic and cook for 1 minute.
- Turn the shrimp over and cook for 2 minutes more.
- Transfer the shrimp to a bowl.
- Return the skillet to the heat and pour in the vermouth and lemon juice.
- Boil the liquid until slightly thickened, about 30 seconds.
- Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Stir the lemon zest and parsley into the sauce.
- Pour the sauce over the shrimp, season with salt and pepper to taste, and toss to combine.
- Serve warm.
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