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Shrimp Scampi Without Wine

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Shrimp scampi without wine sets the stage for a meal everyone can love. The smell alone—garlic, lemon zest and a hint of red pepper—pulls you in before the first bite. Picture shrimp, plump and pink, slick with a buttery, golden sauce that bursts with flavor. Each noodle soaks up that sauce, holding on like it’s made for this dish. There’s heat, brightness and a little luxury, but none of the fuss. Dinner feels special, even if you’re just in your favorite T-shirt. Who says comfort can’t look a little dressed up?

Ingredients

Scale
  • 5 cloves garlic
  • 1 lemon
  • 1-pound extra-large shrimp, deveined, peeled with the tails on (if preferred), and shells reserved
  • 1 teaspoon Diamond-Crystal Kosher Salt, or ½ teaspoon Morton Kosher Salt or sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup water
  • 2 tablespoons unsalted butter
  • ½ teaspoon red pepper flakes, or ¼ teaspoon for a milder version
  • ¼ cup finely chopped flat-leaf parsley, divided

  • For serving:

    • Crusty bread

Instructions

    • Finely grate 2 cloves garlic for the marinade and thinly slice the remaining 3 cloves for the sauce.

      Cut 1 lemon in half. Zest and juice one of the halves and cut the remaining half into 4 wedges.

    • Marinate the shrimp: In a medium bowl, combine 1-pound extra-large shrimp with 1 teaspoon Diamond-Crystal Kosher Salt and the grated garlic. Set aside while you prepare the rest of the dish.

    • Make the shrimp broth: In a large skillet, set 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp shells, and sauté for 2 – 3 minutes until they’ve toasted in the oil a bit and turn pink. Add 1 cup water, and simmer for 2 – 3 minutes until the liquid has reduced by half.

      Remove the pan from the heat and strain the liquid through a fine-mesh sieve, pressing down on the shells to extract as much broth as possible. Discard the shells and set the liquid aside. Wipe the pan clean.

  • Cook the shrimp: Return the pan over medium heat and melt 2 tablespoons unsalted butter. Once melted, add ½ teaspoon red pepper flakes, lemon zest, and the thinly sliced garlic.

    Cook for 1 – 2 minutes until the garlic is lightly golden brown and the butter is foaming. Add the shrimp in an even layer and cook, undisturbed, for 1 – 2 minutes until nicely pink. Flip the shrimp, stir in the reserved broth, and continue cooking until the shrimp are fully pink and cooked through.

    TIP: If the shrimp aren’t cooking evenly, cover the pan with a lid for the last minute to help steam and finish cooking.

  • Immediately remove the pan from the heat and stir in half the lemon juice and ¼ cup finely chopped flat-leaf parsley. Season to taste, adding the rest of the lemon juice or additional salt as needed.
  • Transfer to a serving dish. Serve with lemon wedges and Crusty bread and enjoy!

Notes

Shrimp – Tail On: This is all about your preference! Keeping the tails on will help keep the shape of the shrimp, but if you’re serving it in a pasta dish, it can be very annoying to eat, so feel free to remove them before cooking.

Storage: Leftover shrimp scampi can be stored in an airtight container for up to 3 – 4 days, but personally, I recommend eating it within a day! Reheat with a splash of water over medium-low heat on the stove until warmed through.

Find it online: https://thefrugalones.com/shrimp-scampi-without-wine-quick-easy-recipe/