Garlic Butter Shrimp Scampi

Ingredients

• 30 ml (2 tablespoons)olive oil
• 57 g (4 tablespoons)butter
• 4–5 large cloves, minced (or 22.5 ml / 1½ tablespoons minced garlic)garlic
• 567 g (1¼ pounds)large prawns, shelled, tails on or off
• 1 pinch, or to tastesalt
• 1 pinch, or to tastecracked black pepper
• 60 ml (¼ cup)dry white wine or broth
• 2.5 ml (½ teaspoon), or to taste; optionalcrushed red pepper flakes
• 30 ml (2 tablespoons)lemon juice
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Sauté the garlic

   Heat the olive oil and 2 tablespoons of the butter in a large pan or skillet. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the prawns, season with salt and pepper to taste, and cook for 1–2 minutes on one side, until they just begin to turn pink; then turn them over.

2. 2

   Simmer the prawns

   Pour in the wine or broth and add the red pepper flakes, if using. Bring to a simmer and cook for 1–2 minutes, until the wine has reduced by about half and the prawns are cooked through. Take care not to overcook them.

3. 3

   Finish the sauce

   Stir in the remaining butter, lemon juice and parsley, then remove the pan from the heat immediately.

4. 4

   Serve straight away

   Serve over rice, pasta, garlic bread or steamed vegetables such as cauliflower, broccoli or courgette noodles.

What is shrimp scampi?

Scampi is associated with Italian cooking, though the name can refer to different prawns or to a style of cooking them. In this version, prawns are quickly cooked in a buttery garlic sauce brightened with wine, lemon and parsley.

Quick cooking keeps the prawns tender, while finishing the sauce with butter off the heat gives it a glossy texture without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 29g protein, 2g carbs, 19g fat.

The prawns provide most of the protein, while the butter and olive oil account for much of the fat. The small amount of carbohydrate comes mainly from the garlic, lemon juice and parsley. Pair a serving with vegetables for a more varied plate, or add pasta or rice if you want a heartier meal.

Choose the prawns

Prawn size: Large prawns are easier to turn and less likely to overcook during the short cooking time. Shell them before cooking, leaving the tails on or removing them as preferred.

Even cooking: If using frozen prawns, thaw them and pat them dry so excess water does not dilute the pan sauce.

Control the garlic

Gentle heat: Cook the minced garlic in the oil and part of the butter just until fragrant, about 30 seconds to 1 minute. Keep it moving and avoid letting it brown, which can make its flavour harsh.

Quick addition: Add the prawns as soon as the garlic smells aromatic so it does not continue cooking in the hot fat on its own.

Watch the pan

First side: Cook the prawns for 1–2 minutes, stopping when they just begin to turn pink before flipping them. The exact time can vary with their size and the heat of the pan.

Sauce stage: Simmer the wine or broth for 1–2 minutes, until the wine has reduced by about half and the prawns are cooked through. Remove the pan from the heat as soon as the remaining butter, lemon and parsley are stirred in.

Keep the sauce balanced

Wine or broth: Dry white wine gives the sauce a light, aromatic note; broth is an alternative if you prefer not to cook with wine. Either way, use the brief simmer to bring the liquid together with the garlic and pan juices.

Lemon and parsley: Add these with the final butter for a fresh finish. Red pepper flakes are optional, so adjust them to your preferred level of heat.

Choose a way to serve

Pasta or rice: Spoon the prawns and sauce over pasta or rice for a more substantial meal. Garlic bread is useful for catching the buttery sauce.

Vegetables: Steamed cauliflower, broccoli or courgette noodles keep the plate centred on the prawns and their sauce. Serve promptly while the prawns are tender.

Recipe notes & tips

• Pat thawed prawns dry before adding them to the pan.
• Use a large pan so the prawns can sit in a single layer.
• Have the wine or broth and finishing ingredients ready before you start cooking.
• Turn the prawns as soon as they begin to turn pink on the first side.
• Take the pan off the heat as soon as the final butter, lemon and parsley are mixed in.

Variations

• Use broth: Replace the dry white wine with broth as specified in the recipe.
• Adjust the heat: Leave out the red pepper flakes for a milder sauce or add them to taste.
• Add pasta: Serve the prawns and sauce over cooked pasta for a more filling meal.
• Choose vegetables: Pair the dish with steamed cauliflower, broccoli or courgette noodles.
• Keep the tails on: Leave prawn tails in place if you prefer them for serving, or remove them for easier eating.

Common mistakes to avoid

• Overcooking the prawns: Stop cooking once they are just cooked through, as the recipe warns against cooking them for too long.
• Burning the garlic: Keep it to a brief sauté and add the prawns as soon as it becomes fragrant.
• Crowding the pan: Use a large pan and arrange the prawns in a single layer so they cook evenly.
• Reducing too far: Simmer the wine for 1–2 minutes, stopping when it has reduced by about half.
• Cooking after finishing: Take the pan off the heat immediately after stirring in the final butter, lemon juice and parsley.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until just hot; avoid prolonged heating, which can make the prawns tough.

Frequently asked questions