Garlic Butter Scampi - Frozen Fish Direct

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 pound uncooked shrimp , peeled and deveined
• Garlic Butter Scampi – Step-by-Step Method
• Measure out all ingredients to ensure efficient workflow
• Pat shrimp dry using paper towels to remove excess surface moisture
• Season shrimp lightly with salt and pepper on both sides
• Peel and mince the garlic cloves as finely as possible
• Wash, dry, and chop fresh parsley; set aside for garnish
• Zest the lemon (optional, for brighter flavor), then juice it for the recipe
• Set out and portion the butter, keeping it chilled until ready to use
• In a skillet, add 1 tablespoon of butter over medium-high heat
• Once butter melts and foams, add minced garlic; sauté for 30–45 seconds until just fragrant (do not brown)
• Add shrimp to the pan in a single layer; cook undisturbed for 1–1.5 minutes
• Flip shrimp over and cook an additional 1–2 minutes until just opaque and pink
• Move shrimp to the edges of the pan, creating a well in the center
• Pour in white wine, stirring and scraping up any browned bits from the pan
• Add lemon juice, red pepper flakes, and oregano; stir to integrate flavors
• Let the mixture simmer for 1–2 minutes to slightly reduce the sauce
• Lower the heat and add the remaining butter, swirling the pan until fully melted and sauce emulsifies
• Return shrimp to center of the pan, tossing to fully coat with the garlic butter sauce
• Taste sauce and adjust seasoning with salt and pepper as needed
• Remove skillet from heat and sprinkle chopped fresh parsley over the shrimp
• Plate shrimp and spoon sauce generously over the top
• Serve immediately, garnished with extra parsley or a wedge of lemon if desired
• Pair with crusty bread to soak up sauce, or serve over pasta or steamed vegetables for a complete meal