Shrimp Scampi Without Wine
My favorite recipe for shrimp scampi without wine, featuring bold and punchy aromatics like garlic, red pepper flakes, and lemon zest in a buttery sauce.
Servings: 4 servings
Calories: 208kcal
Ingredients
- 5 cloves garlic
- 1 lemon
- 1 pound extra-large shrimp deveined, peeled with the tails on (if preferred), and shells reserved
- 1 teaspoon Diamond-Crystal Kosher Salt or ½ teaspoon Morton Kosher Salt or sea salt
- 2 tablespoons extra-virgin olive oil
- 1 cup water
- 2 tablespoons unsalted butter
- ½ teaspoon red pepper flakes or ¼ teaspoon for a milder version
- ¼ cup finely chopped flat-leaf parsley divided
For serving:
- Crusty bread
Instructions
- Prep the aromatics: Finely grate 2 cloves garlic for the marinade and thinly slice the remaining 3 cloves for the sauce.Cut 1 lemon in half. Zest and juice one of the halves, and cut the remaining half into 4 wedges.
- Marinate the shrimp: In a medium bowl, combine 1 pound extra-large shrimp with 1 teaspoon Diamond-Crystal Kosher Salt and the grated garlic. Set aside while you prepare the rest of the dish.
- Make the shrimp broth: In a large skillet, set 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp shells, and saute for 2 - 3 minutes until they've toasted in the oil a bit and turn pink. Add 1 cup water, and simmer for 2 - 3 minutes until the liquid has reduced by half. Remove the pan from the heat, and strain the liquid through a fine-mesh sieve, pressing down on the shells to extract as much broth as possible. Discard the shells, and set the liquid aside. Wipe the pan clean.
- Cook the shrimp: Return the pan over medium heat and melt 2 tablespoons unsalted butter. Once melted, add ½ teaspoon red pepper flakes, lemon zest, and the thinly sliced garlic.Cook for 1 - 2 minutes until the garlic is lightly golden brown and the butter is foaming. Add the shrimp in an even layer and cook, undisturbed, for 1 - 2 minutes until nicely pink. Flip the shrimp, stir in the reserved broth, and continue cooking until the shrimp are fully pink and cooked through.TIP: If the shrimp aren’t cooking evenly, cover the pan with a lid for the last minute to help steam and finish cooking.
- Immediately remove the pan from the heat and stir in half the lemon juice and ¼ cup finely chopped flat-leaf parsley. Season to taste, adding the rest of the lemon juice or additional salt as needed.
- Transfer to a serving dish. Serve with lemon wedges and Crusty bread and enjoy!
Notes
Shrimp - Tail On: This is all about your preference! Keeping the tails on will help keep the shape of the shrimp, but if you're serving it in a pasta dish, it can be very annoying to eat, so feel free to remove them before cooking.
Storage: Leftover shrimp scampi can be stored in an airtight container for up to 3 - 4 days, but personally, I recommend eating it within a day! Reheat with a splash of water over medium-low heat on the stove until warmed through.
Nutrition
Calories: 208kcal | Carbohydrates: 5g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1234mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 1mg
