Shrimp Scampi | Pantry Dropper

• 12 oz shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup chopped parsley

Steps

1. 1 Pat shrimp dry with paper towels and season with salt and pepper.
2. 2 Heat a large skillet over medium heat. Add 2 tbsp butter and let melt.
3. 3 Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
4. 4 Add shrimp to skillet and cook for 2 minutes per side until pink and opaque.
5. 5 Deglaze with white wine and lemon juice, scraping up any browned bits.
6. 6 Reduce heat to low and stir in remaining 1 tbsp butter until melted.
7. 7 Stir in parsley and serve immediately.

Nutrition

Tips

• Use fresh lemon juice for the best flavor.
• For a gluten-free option, ensure your wine is certified gluten-free.
• Add diced tomatoes for an extra zesty kick.
• Serve over pasta or crusty bread to soak up all the delicious sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Pair with garlic bread for a carb-loaded treat.
• Serve with a side of roasted asparagus.
• Finish with a squeeze of fresh lemon before serving.
• Add a green salad for a refreshing contrast.

FAQ