Hey there, fellow foodies! Are you in the mood for a mouth-watering and refreshing seafood dish that will brighten up your day?
How about we go on a culinary expedition under the sea and bring back a delicious treasure — Lemon Shrimp Scampi! Today we combine the tangy brilliance of lemons with the succulence of prawns to create a dish so explosive, we warn you, it’s addictive!
Imagine succulent prawns sautéed in a tangy lemon butter sauce, served over a bed of fluffy rice or pasta. It’s a dish that will tantalise your taste buds and leave you wanting more.
Lemon Shrimp Scampi Recipe
- A large skillet or sauté pan
- A spatula
- A cutting board
- A sharp knife
- A zester
- A pair of tongs (optional)
- Serving plates
- 1.5 pounds large shrimp peeled and deveined
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic minced
- 1 cup white wine
- Zest and juice of 1 large lemon
- Salt and pepper to taste
- Some chopped fresh parsley for garnish
- Red pepper flakes optional
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook until shrimp turn pink, approximately 2-4 minutes each side. Remove from the pan and set aside.
- In the same pan, add garlic and sauté until it turns golden. Pour in the wine, and let it simmer until reduced by half.
- Stir in the lemon zest, lemon juice and cook for 2 minutes.
- Return the shrimp back into the pan. Toss to coat with the sauce.
- Top with fresh parsley, give it a final stir, and serve hot.
This recipe is perfect for a weeknight dinner, weekend feast, or a special occasion like Valentine’s Day or Mother’s Day. It’s also a great option for meal prep, as the shrimp can be cooked in advance and reheated for a quick lunch or dinner.
Can I substitute the white wine with another liquid?
Yes, the best substitute is chicken broth.
Or you can use just water instead of the wine, but keep in mind that the dish will not have the same depth of flavor.
What kind of shrimp works best?
Opt for large raw shrimp.
Can I use frozen shrimp for this recipe?
Yes, you can! Just thaw the shrimp according to the package instructions and pat them dry with a paper towel before using.