Shrimp Scampi Without Wine
Zesty shrimp scampi skips the wine and leans on seafood broth, garlic butter, preserved lemon, and a full lemon's zest for a bright Mediterranean flavor. Ready in 20 minutes, and perfect served over zucchini noodles, cauliflower rice, or pasta.
Servings: 4 servings
Calories: 189kcal
Equipment
Ingredients
- 12 ounces large shrimp peeled and deveined, tail-on is optional
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter divided
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- ⅓ cup seafood broth
- 1 tablespoon preserved lemon finely chopped
- 1 lemon zested, plus the juice (about 2 tbsps)
- ¼ teaspoon Kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh mint chopped
- 2 tablespoons fresh parsley chopped, and more for finishing
Instructions
- Pat the shrimp dry. Sprinkle the shrimp with salt and pepper. Set aside.12 ounces large shrimp, ¼ teaspoon Kosher salt, ⅛ teaspoon ground black pepper
- Place the olive oil and 1 tablespoon of the butter in a large skillet set over medium heat.2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter
- Add the garlic and red pepper. Saute for 30 seconds until fragrant.4 garlic cloves
- Stir in the broth, preserved lemon, lemon zest, and lemon juice. Simmer for 1 minute.⅓ cup seafood broth, 1 tablespoon preserved lemon, 1 lemon
- Add the shrimp in a single layer. Cook about 2 minutes per side until pink and just opaque.
- Take the skillet off the heat and add in the remaining 1 tablespoon of butter. Toss in the parsley and mint. Taste and adjust the seasonings. Serve.1 tablespoon fresh mint, 2 tablespoons fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water so the shrimp doesn't overcook and turn rubbery. This recipe does not freeze well. Shrimp turns tough and watery once thawed, so it's best made fresh.
You can prep ahead without losing quality. Mince the garlic, zest and juice the lemon, and chop the preserved lemon up to a day in advance and store them together in the fridge. Save the actual cooking for right before you serve, since shrimp only takes a few minutes and doesn't hold well once it's off the heat.
Pat the shrimp completely dry before seasoning. Wet shrimp steam instead of sear, and you lose the light caramelization that makes the sauce taste richer. This is a small step but it makes a real difference.
Don't overcrowd the pan. Cook the shrimp in a single layer so each piece browns instead of steaming the one next to it. Work in two batches if your skillet is on the smaller side.
Preserved lemon is optional but worth seeking out. It brings a salty, concentrated citrus note that a fresh lemon can't replicate, and it's the ingredient doing the most work to make this taste different from a typical no-wine scampi. Look for it near the olives or in the international aisle of most grocery stores, or online if yours doesn't carry it.
Serve this over linguine, orzo, or your favorite pasta, or keep it lighter with zucchini noodles or cauliflower rice. If you're serving it over pasta, reserve about a cup of the pasta water before draining and add a splash to the sauce at the end. It helps the sauce cling instead of pooling at the bottom of the bowl. Crusty bread on the side is never a bad call either, for mopping up what's left in the pan.
Nutrition
Calories: 189kcal | Carbohydrates: 5g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 630mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 1mg
