Butterflied Florida Shrimp Scampi
Transport your taste buds to seaside bliss with this irresistible Butterflied Florida Shrimp Scampi, a dish that perfectly balances elegance and simplicity. Featuring plump, succulent Florida shrimp that are butterflied for even cooking and infused with a rich garlic-butter sauce, this recipe is a seafood lover's dream. A hint of dry white wine, fresh lemon juice, and a touch of red pepper flakes elevate the flavors, creating a vibrant and zesty dish that’s easy to prepare in just 25 minutes. Serve it over al dente linguine for a classic scampi experience or enjoy it solo with a sprinkle of Parmesan and fresh parsley for a light, summery entrée. Perfect for weeknights or special occasions, this shrimp scampi recipe is the epitome of coastal comfort food!
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Recipe Information
Ingredients
- 1 lb Florida shrimp (large, deveined, and butterflied)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 0.33 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 12 oz Linguine or spaghetti (optional, for serving)
- 0.25 cup Parmesan cheese (grated, optional)
Instructions
If serving with pasta, bring a large pot of salted water to a boil. Cook linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Rinse the Florida shrimp under cold water, pat dry with paper towels, and ensure they are deveined and butterflied.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat until the butter melts.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the red pepper flakes and cook for another 30 seconds.
Add the shrimp to the skillet in a single layer. Sauté for 1-2 minutes per side, or until they just start to turn pink.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the fresh lemon juice, the remaining 2 tablespoons of butter, salt, and black pepper. Stir to combine and let the sauce simmer for 1-2 minutes.
Toss in the chopped parsley and mix well.
If serving over pasta, add the cooked pasta and reserved pasta water to the skillet. Toss to coat the pasta in the sauce. Sprinkle with grated Parmesan if desired.
Serve the shrimp scampi immediately in shallow bowls, garnished with additional parsley or a wedge of lemon on the side.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
