Description
This Shrimp Scampi without Wine recipe is a delicious and easy-to-make seafood dish that uses a homemade shrimp stock to enhance flavor without the use of wine. Cooked quickly in a skillet with garlic, butter, and lemon, this recipe is perfect for a weeknight dinner, delivering a classic Italian-inspired taste that’s fresh and satisfying.
Ingredients
Shrimp and Stock
- 1 pound large or extra large shrimp (thawed if frozen), peeled and deveined (tails optional)
- 1 cup water
- ½ teaspoon kosher salt (for stock)
Scampi Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons fresh parsley, chopped
Instructions
- Prep shrimp: Peel and devein the shrimp, reserving the shells. You may leave the tails on or remove them based on your preference. Place the deveined shrimp in a bowl and set aside.
- Make shrimp stock: In a small saucepan, combine the shrimp shells with 1 cup of water and ½ teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes until the liquid reduces by half.
- Strain stock: Strain the shells from the liquid and reserve approximately ½ cup of the shrimp stock for cooking.
- Cook garlic: Heat olive oil and butter together in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add shrimp stock: Stir in about ⅓ cup of the reserved shrimp stock along with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Cook shrimp: Add the shrimp to the pan in a single layer, making sure they do not overlap. Cook for 1-2 minutes on one side until starting to turn pink, then flip and cook another 1-2 minutes until shrimp are fully pink and translucent.
- Finish with lemon: Remove the skillet from heat. Stir in lemon zest and lemon juice to brighten the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the shrimp scampi and serve immediately while hot.
Notes
- You can keep the tails on for presentation or remove for easier eating.
- Make sure not to overcook shrimp to keep them tender and juicy.
- Reserve more shrimp stock if you'd like a saucier dish.
- This dish pairs well with pasta, crusty bread, or steamed vegetables.
- For a gluten-free option, serve over gluten-free pasta or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
