Description
A light and flavorful shrimp scampi made with juicy shrimp, garlic, butter, olive oil, and fresh tomatoes, perfect for a quick yet elegant dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes
- 1/3 cup white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the shrimp lightly with salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium heat.
- Sauté the garlic until fragrant, about 30 seconds.
- Add the shrimp in a single layer and cook for 1–2 minutes per side until just pink. Remove shrimp and set aside.
- In the same skillet, add the cherry tomatoes and red pepper flakes. Cook until the tomatoes soften and release their juices.
- Pour in the white wine or chicken broth and simmer for 2–3 minutes.
- Return the shrimp to the skillet and add the lemon juice.
- Toss everything together and cook briefly until the shrimp are fully coated and heated through.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Chicken broth can replace wine for a non-alcoholic version.
- Serve with pasta, rice, or crusty bread.
- Add spinach or zucchini for extra vegetables.
- Reheat gently to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 215 mg
