Ingredients (9)
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1/4 cup dry white wine or vermouth
- 1 pound raw, peeled, deveined shrimp with tails on (thawed, if frozen)
- Pasta, crusty bread, or rice, for serving (optional)
- 2 teaspoons coarsely chopped Italian parsley, for garnish
- Lemon wedges, for garnish
Nutritional Information
- Calories335
- Fat19.61g
- Saturated fat11.55g
- Trans fat0.74g
- Carbs4.06g
- Fiber0.27g
- Sugar0.22g
- Protein31.34g
- Cholesterol331.56mg
- Sodium1287.6mg
- Nutritional Analysis per serving (2 servings) Powered by
Tip
How to Store Shrimp
Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
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Tip
How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
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Next: How to Thaw Shrimp
Tip
How to Thaw Shrimp
Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
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The perfect shrimp scampi recipe calls for a simple mix of garlic, shrimp, butter and wine. It’s a delicious 15-minute recipe that can be served over pasta or as a first course with crusty bread and a Caesar Salad.
Instructions
- 1Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, about 30 seconds.
- 2Add the wine or vermouth and cook until the alcohol smell has cooked off, about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
- 3Serve over pasta, crusty bread, or rice, if desired, and garnish with parsley and lemon wedges.
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