Shrimp Scampi without Wine Recipe

Garlic Butter Shrimp in a skillet garnished with lemon and parsley.

Shrimp Scampi without Wine Recipe

This Shrimp Scampi Without Wine recipe is a family-friendly weeknight meal that's a cinch to throw together. With a garlic butter sauce made with flavorful shrimp stock, you won't even miss the wine. Serve it with crusty bread, pasta, or a salad, or make it as a crowd-pleasing appetizer.

Course Dinner, Seafood

Cuisine Italian American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 227kcal

Author Aysegul Sanford

Ingredients

For the shrimp & shrimp stock:

1 pound large or extra large shrimp* thawed if frozen
1 cup water
½ teaspoon kosher salt

For the shrimp scampi:

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 shrimp, reserving the shells. You can leave the tail on or off based on your preference. Place deveined shrimp in a bowl and set it aside.
To make the quick shrimp stock, place the shells in a small saucepan along with a cup of water and salt. Bring to a boil and simmer uncovered for about 10 minutes or until it is reduced in half.
Strain shells and reserve the liquid. You should be left with approximately ½ cup of shrimp stock.
Heat olive oil and butter in a large skillet over medium heat. Add in minced garlic and saute until fragrant, 1-2 minutes.
Stir in ⅓ of a cup of the reserved shrimp stock and salt and pepper. Cook, stirring occasionally, until thickened for about 2-3 minutes.
Add the shrimp and distribute it in the pan, making sure that it doesn’t overlap.
Cook shrimp on one side for 1-2 minutes and then flip it over and cook for another 1-2 minutes or until it turns pink and translucent.
Remove from heat, and stir in the lemon zest and lemon juice. Garnish with parsley and serve immediately.

Notes

Shrimp: Since we’re using the shells to make a stock, jumbo shrimp or extra-large shrimp with their shells are ideal for this recipe. I recommend sizes 16-20 or 21-25. If you’d like to use frozen shrimp, just make sure they’re thawed before using them in the recipe. Also, keep in mind that you’ll need to peel and devein it before cooking.
Pre-cooked shrimp: You can make shrimp scampi with pre-cooked shrimp, but the searing time will be shorter. And since pre-cooked shrimp is usually sold without the shells, you can use 1/3 cup chicken stock instead of shrimp stock.
Seasoning ideas: A classic Italian recipe for shrimp scampi is usually seasoned with some red pepper flakes, salt and pepper, and fresh parsley. However, you can switch things up by adding a pinch of paprika or cumin or even sprinkling it with parmesan cheese in the end.
To Store leftovers: Store leftovers in an airtight container in the fridge for up to two days. Just make sure to let it cool to room temperature before storing it.
Reheat: The best way to reheat your scampi is in a skillet on the stove. Lightly saute with a little oil or a splash of water until heated through. Make sure to keep an eye on it, as shrimp cooks quickly!

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