Easy Shrimp Scampi Recipe Without Wine
This shrimp scampi recipe without wine is easy to make all in one pan and still packs on the flavor thanks to a broth-based sauce!
Servings: 4 servings
Calories: 303kcal
Equipment
Ingredients
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- ½ cup broth seafood, vegetable, or chicken
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes or to taste
- 1 ½ pounds large shrimp peeled with the tails on
- ¼ cup fresh parsley chopped, plus more for serving
- 1 lemon juiced, plus more wedges for serving
Instructions
- In a large pot or cast iron skillet set over medium heat, melt the butter together with the olive oil. Add in the garlic and sauté it until fragrant, about 1 minute.
- Add the broth, salt, pepper, and red pepper flakes and bring it to a simmer for 1-2 minutes, until the liquid is reduced by half.
- Add in the shrimp and sauté them for 3-4 minutes until they just turn pink.
- Stir in the parsley and lemon juice and remove the skillet from the heat. Serve with more lemon wedges (over pasta, or with crusty bread.)
Notes
- The shrimp is fully cooked when they turn pink and opaque all the way through in a loose "C" shape. They cook quickly, so keep a close eye on the skillet!
- Serve it immediately once it's done cooking so the shrimp is hot and tender while the sauce coats everything just right!
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat any leftovers by gently warming the shrimp in a pan over medium heat.
Nutrition
Serving: 1 | Calories: 303kcal | Carbohydrates: 5g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1589mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 992IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 1mg