Shrimp Scampi With Rice

Overhead view of shrimp scampi on a plate of white rice.

easyhealthyrecipes.com/shrimp-scampi-rice/

Shrimp are cooked with garlic and smothered in a white wine, butter and lemon sauce, then served over rice.

Prep: 15

Cook: 15

Total: 30

Recipe makes approximately 4 servings

Equipment Needed

medium bowl
spatula or wooden spoon
Large skillet
Tongs
large plate

Ingredients Needed

3 cups cooked rice
1 ½ pounds large shrimp (peeled, deveined)
2 tablespoons olive oil (divided)
4 cloves garlic (minced, divided)
salt (to taste)
⅓ cup dry white wine
2 tablespoons fresh lemon juice (juice of approximately 1 lemon)
4 tablespoons butter (cut into 4-5 slices, at room temperature)
freshly cracked black pepper (to taste)
¼ teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
4 lemon wedges

Get Recipe Ingredients

Instructions

Place shrimp in medium bowl. Add 1 tablespoon olive oil and 50% of garlic to bowl and stir gently until shrimp is fully coated. Set bowl aside.
Heat skillet over medium heat. When pan is warm, add remaining oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
Add remaining garlic to skillet. Cook, stirring frequently, until garlic is just fragrant, approximately 60 seconds.
Quickly place shrimp in skillet in single layer, working in batches as needed to avoid overcrowding pan. Sprinkle salt over tops of shrimp and cook 1 minute, undisturbed.
After 1 minute, flip shrimp over and cook 1 minute on other side. When shrimp are opaque and slightly curled, shake excess oil back into skillet and transfer shrimp to large plate. Set aside. Repeat process with remaining shrimp.
Once all shrimp have been cooked, add white wine, lemon juice, butter, salt, black pepper, and red pepper flakes to skillet. Use spatula or spoon to scrape up any browned bits of garlic or shrimp that may be stuck to bottom of skillet.
Bring mixture to low boil, then immediately reduce heat to medium-low. Simmer 6 to 7 minutes, stirring occasionally, until sauce has reduced and thickened slightly.
Stir in chopped parsley, then return shrimp to skillet. Spoon sauce over shrimp, then simmer dish 1 minute or until shrimp is just warmed through. Be careful not to overcook.
Once shrimp are just warm, remove skillet from heat. Portion cooked rice onto serving plates, then top rice with equal servings of shrimp and plenty of sauce. Squeeze lemon juice over shrimp and serve immediately.

Recipe Notes

Dry White Wine: I recommend using pinot grigio or sauvignon blanc for this recipe. If you'd rather skip the wine, you can replace it with chicken broth.
Shrimp: If using frozen shrimp, defrost shrimp completely before cooking.

Nutrition Info (Approximate)