Shrimp Scampi Bowls Garlic Bread (Print View)

Buttery shrimp, garlic, and herbs paired with toasted garlic bread for a flavorful, satisfying meal.

# Components:

→ Shrimp Scampi

01 - 1 pound large shrimp, peeled and deveined
02 - 3 tablespoons unsalted butter, divided
03 - 4 cloves garlic, minced
04 - 2 tablespoons olive oil
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1/4 cup dry white wine or chicken broth
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/4 teaspoon red pepper flakes, optional
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper, or to taste

→ Garlic Bread

11 - 1 loaf French or Italian bread, thickly sliced
12 - 4 tablespoons unsalted butter, softened
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh parsley, finely chopped

# Directions:

01 - Combine softened butter, minced garlic, and fresh parsley in a small bowl. Mix until well blended to form garlic butter.
02 - Preheat oven to 375°F. Generously spread garlic butter onto bread slices and arrange on a baking sheet. Bake 8-10 minutes or until golden and crisp. Set aside.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and sauté until aromatic, about 1-2 minutes.
04 - Season shrimp with salt and pepper. Arrange in a single layer in skillet. Cook 2-3 minutes per side or until pink and opaque. Remove shrimp and set aside.
05 - Add remaining 1 tablespoon butter and white wine or chicken broth to skillet. Simmer 1-2 minutes, allowing liquid to reduce slightly. Stir in lemon juice and red pepper flakes.
06 - Return cooked shrimp to skillet. Toss to coat in the sauce and warm through, about 1 minute. Sprinkle with fresh parsley.
07 - Divide shrimp and scampi sauce among serving bowls. Accompany each with a slice of warm garlic bread.

# Expert Advice:

01 -
  • Ready in under thirty minutes so perfect for busy nights
  • Uses easy to find ingredients most are pantry staples
  • Flexible to suit your taste with options for extra heat or wine-free sauce
  • Feels restaurant worthy but is effortless for home cooks
02 -
  • High in protein and surprisingly light if you keep the butter in check
  • Naturally gluten free except for the garlic bread so easy to adapt for guests
  • Makes great leftovers as a cold salad or reheated gently for another meal
03 -
  • Always pat your shrimp very dry before cooking as moisture will steam not sear them
  • Do not skip adding lemon juice after the wine it balances the richness perfectly
  • Taste the sauce before serving and adjust salt and pepper or add a bit more lemon if you like a tangy finish

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