Marinated Shrimp Scampi
This marinated shrimp scampi combines lemon-garlic shrimp with a buttery shallot and white wine sauce. The 20-minute marinade adds oregano, smoked paprika, and gentle heat before the shrimp cook quickly in one skillet.
Ingredients
For the Marinade
- 2 tablespoon extra virgin olive oil
- 2 tablespoon freshly squeezed lemon juice
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
For the Scampi
- 500 g large shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil
- 3 tablespoon unsalted butter divided
- 1 medium shallot finely chopped
- 120 ml dry white wine
- Chopped fresh parsley for garnish
Instructions
- Place 500 g large shrimp in a large bowl. Add 2 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 4 cloves garlic , minced, ½ tsp salt, ¼ tsp ground black pepper, 1 tsp dried oregano, 1 tsp smoked paprika and ¼ tsp red pepper flakes. Toss well, cover, and refrigerate for 20 minutes.
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add the marinated shrimp and cook for 1 minute per side until just pink. Transfer the shrimp to a plate and set aside.
- Add 1 tbsp Unsalted butter and 1 medium shallot, finely chopped, to the same skillet. Sauté until the shallot is soft and fragrant, then pour in 120 ml dry white wine and simmer for 2–3 minutes to reduce slightly.
- Stir in the remaining 2 tbsp Unsalted butter until melted, and the sauce looks glossy. Return the shrimp to the skillet, toss gently in the sauce, and finish with chopped fresh parsley. Remove from the heat and serve immediately.
Notes
Use Large Shrimp: I use large peeled and deveined shrimp because their size works well with the short one-minute cooking time on each side.
Dry Before Marinating: Pat the shrimp dry first so the lemon, garlic and seasonings coat them more evenly instead of sliding off with excess moisture.
Watch the Wine Closely: The wine needs only 2–3 minutes to reduce slightly. I avoid reducing it too far because the finished dish should still have enough sauce for serving.
Finish Without Overcooking: Once the shrimp return to the skillet, toss them briefly in the sauce and remove the pan from the heat. They have already cooked and only need to be coated.
Nutrition
Calories: 592kcal | Carbohydrates: 11g | Protein: 35g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 360mg | Sodium: 2010mg | Potassium: 456mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1562IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 2mg
