Elevated Shrimp Scampi (Edit recipe)

This shrimp scampi is so easy to make, and so tasty. I use a garlic butter white wine sauce that really makes this an elevated scampi and a one-pan meal is always welcome in my home. I am also sharing it with my favorite gluten free pasta, so this whole meal is gluten free! I love to think of this one as restaurant quality, being made at home!

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	307
Fat:	19 g
Carbohydrates:	20 g
Protein:	20 g
Cholesterol:	188 g
Sodium:	794 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Lara Salamone

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 lb Raw Shrimp, peeled and deveined
0.5 tsp Italian Seasoning
0.5 tsp Red Pepper Flakes, crushed
1 pinch Sea Salt, to taste
1 pinch Black Pepper, to taste
1 whole Gluten Free Spaghetti (Jovial)

Sauce

1 Tbsp Garlic, minced
1 whole Lemon, juiced/squeezed
0.5 cup White Wine, dry
3 Tbsp Unsalted Butter

Garnish

0.25 cup Capers

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to package instructions.
Heat a large skillet until hot on medium heat. Add olive oil. Add shrimp without overcrowding. Sprinkle shrimp with seasonings (Italian seasoning, red pepper flakes, salt, and pepper).  
Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color. Do not overcook. Your shrimp should make the letter C (for cooked). Don’t let them close and look like an O (overcooked).  
Remove shrimp from the skillet.
For the sauce (sometimes I’ll make the sauce earlier in the day to let the flavors sit together, but not necessary):
Add minced garlic, lemon juice, and white wine to the same skillet where you cooked the shrimp and deglaze the pan. Reduce heat, and cook until the sauce reduces just a bit and the garlic is softened - about 2 or 3 minutes. Remove from heat and fold in butter, letting it melt in the sauce.
 Add cooked shrimp and 2 tablespoons of capers to the skillet with the lemon garlic butter sauce and stir it to reheat on low heat.  When serving, top with the remaining (or more) capers. Squeeze a little bit of lemon juice over the shrimp if you like.