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Shrimp Scampi with Lemon and Garlic in Sherry Wine Sauce Recipe

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4.4 from 83 reviews

This Shrimp Scampi recipe features juicy shrimp sautéed to perfection and tossed in a vibrant lemon, garlic, and sherry butter sauce. Quick to prepare and packed with bold flavors, it’s perfect served over linguine or alongside crusty French bread for soaking up every last bit of the delicious sauce.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Shrimp and Marinade

  • 1 pound raw shrimp (peeled and deveined, tails removed)
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/4 teaspoon baking soda
  • 1 tablespoon olive oil (plus more for cooking shrimp)

Sauce

  • 3 tablespoons olive oil
  • 1/4 cup minced garlic (about 10 cloves)
  • 1 pinch crushed red pepper flakes (optional)
  • 1 cup sherry wine
  • 6 tablespoons butter (cut into pieces)
  • 1/2 cup fresh lemon juice (from 2 large lemons)
  • 2 tablespoons parsley and/or chives (minced)
  • 1 and 1/2 tablespoons lemon zest (from the same 2 large lemons)

Optional for Serving

  • 12 ounces linguine pasta
  • Crusty French bread

Instructions

  1. Thaw the shrimp: Place frozen shrimp in a colander and run under tap water for a few minutes. Let rest for 5 minutes until shrimp are soft and translucent, indicating they are fully thawed.
  2. Marinate the shrimp: Pat shrimp dry and place in a medium bowl. Sprinkle with kosher salt and baking soda, toss to coat evenly, and let sit for 15 minutes to 1 hour. This brine helps firm the shrimp without making them mushy.
  3. Prepare the garlic: Smash, peel, and finely mince about 10 cloves of garlic until you have 1/4 cup. Properly sautéed garlic will add sweet nuttiness to the dish.
  4. Prep lemons: Zest 2 lemons with a microplane to get about 1 1/2 tablespoons zest and set aside. Then halve and juice the lemons, straining out seeds, to yield 1/2 cup fresh juice.
  5. Prepare pasta or bread: If serving with pasta, boil well-salted water and cook linguine according to package directions until al dente. Drain, toss with oil to prevent sticking, and keep warm. If serving with bread, slice and warm it.
  6. Cook the shrimp: Heat a stainless steel skillet over medium-high heat for 1-2 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat. Add shrimp in a single layer without touching. Cook quickly until shrimp turn opaque pink, flipping once using tongs. Remove cooked shrimp promptly to avoid overcooking. Repeat in batches as necessary, adding more olive oil if needed.
  7. Sauté garlic and red pepper flakes: Lower heat to medium. Add 3 tablespoons olive oil to skillet and wait until shimmering. Add minced garlic and a pinch of red pepper flakes, sauté for 30-60 seconds until garlic barely starts to turn golden.
  8. Deglaze with sherry: Pour in 1 cup sherry wine and bring to a low simmer. Let reduce for about 3 minutes to concentrate flavor.
  9. Add butter: Gradually whisk in 6 tablespoons butter cut into pieces, ensuring the sauce becomes smooth and emulsified.
  10. Add lemon juice: Stir in fresh lemon juice and season with additional kosher salt to taste.
  11. Simmer the sauce: Keep the sauce at a low simmer for 1-2 minutes while whisking continuously to fully combine flavors.
  12. Return shrimp to skillet: Add shrimp back to the pan and stir to coat thoroughly with the sauce. Turn off the heat.
  13. Garnish: Sprinkle minced parsley and/or chives along with the reserved lemon zest over the shrimp.
  14. Serve: Plate the shrimp scampi over warm linguine or serve alongside crusty French bread to soak up the sauce. Both can be enjoyed together for an indulgent meal.
  15. Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Avoid refreezing previously frozen shrimp. If starting with fresh shrimp, freeze fully cooked leftovers for 2-3 months.
  16. Reheating: To gently reheat, warm shrimp in a pan over medium-low heat for 3-5 minutes, or microwave in short 10-20 second bursts, adding melted butter and a squeeze of lemon juice to refresh flavors and moisture.

Notes

  • Do not overcrowd the pan when cooking shrimp; cook in batches for best texture.
  • Brining shrimp with baking soda helps achieve a firm, non-rubbery bite.
  • The garlic amount is generous because cooking mellows its sharpness into sweet nuttiness.
  • Using sherry wine adds a subtle, elegant flavor, but dry white wine can be a substitute if needed.
  • This recipe is flexible: serve over pasta, with bread, or both for a fulfilling meal.
  • Leftovers are best enjoyed within a few days to avoid overcooking when reheated.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/shrimp-scampi-with-lemon-and-garlic-in-sherry-wine-sauce-recipe/