Mom’s Shrimp Scampi


  • 1 pound jumbo raw shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white wine
  • 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves


  • Place shrimp on a large plate and pat them completely dry using paper towels.
  • Lay the shrimp flat so that they are evenly spaced.
  • Heat a large skillet over medium heat.
  • Season the shrimp with salt and pepper.
  • 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.
  • Remove the shrimp putting them into a bowl.
  • Return the skillet to the heat and pour in the white wine 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.
  • Divide the shrimp among plates or arrange on a platter and serve with thinly sliced lemon.
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