This Shrimp Scampi with White Wine has a garlicky, buttery sauce, balanced by the bright freshness of wine, lemon juice and parsley. It’s fantastic mixed with pasta, over rice, or just with crusty bread for dipping in the sauce.
Thank you to QFC for sponsoring this post! This is a sponsored conversation written by me on behalf of QFC . The opinions and text are all mine.
Seafood and wine – is there a better combination? I think not. That’s why I created this garlicky, buttery shrimp scampi with white wine to celebrate Washington Wine Month. March is Washington Wine Month, and QFC is celebrating by offering 20% off SALE prices when you buy six bottles of Washington Wine.
I may be biased, but I think the Pacific Northwest makes some of the best wine in the world. I’m lucky to live in Washington, a state with so many vineyards dedicated to making fantastic wine. QFC has a huge selection of wine – I can always be sure to find my favorites there. The sale prices are already great, but I always stock up during WA Wine Month because of the additional 20% off. You can get some great deals on local wine during the entire month of March.
For this Shrimp Scampi, I chose a local chardonnay from Chateau Ste. Michelle, one of the oldest and most established wineries in Washington. The bright acidity from the wine cuts the rich, buttery sauce of the Shrimp Scampi and adds a complex flavor.
Not only that, but this wine pairs well with food, especially seafood. So you can serve the rest of it with the meal. I also love their Pinot Gris. It’s a fantastic wine at a great price. One of my other favorite Washington wines is Charles and Charles Rosé – probably the best rosé you can find under $10 (Stock up for summer!).
I know what my favorite Washington wines are, but I also like to try new varieties to expand my repertoire. If you aren’t sure where to start, QFC has a wine steward that can help you find the best wine to fit your tastes. Why not use Washington Wine Month to get some great deals on local wine and try a few new bottles – you might just find a new favorite!
Now, back to this Shrimp Scampi. This shrimp scampi is a flavor bomb, with a rich buttery sauce – garlic and shallots add pungent flavor and lemon, parsley and wine add bright acidity to cut the richness. I COULD NOT stop eating these shrimp, it was kind of a problem.
This shrimp scampi is fantastic mixed with pasta, over rice, or just with crusty bread for dipping in the sauce. And don’t forget to have a glass of wine on the side!
Shrimp Scampi with White Wine
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves minced
- 1/2 shallot minced
- 3/4 cup white wine
- 3/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes or to taste
- fresh ground pepper to taste
- 2 pounds large shrimp peeled
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Heat a large skillet over medium high heat.
- Melt the butter with the olive oil in the pan.
- Add the shallots and cook until starting to soften, 2-3 minutes. Reduce heat to medium. Add the garlic and sauté for about 30 seconds, until garlic is fragrant.
- Add the wine, salt, red pepper flakes and black pepper and bring to a simmer. Let wine reduce by half, about 4-5 minutes.
- Add the shrimp and sauté for 2-4 minutes, until pink and cooked through. Remove from heat and stir in parsley and lemon juice.
- Serve over pasta, rice, or with crusty bread.
Nutrition
This is a sponsored post, written by me on behalf of QFC. Opinions, as always, are all my own! Thank you for supporting the brands that support Fox and Briar! For more information, see my disclosure policy.
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Cassy Harwood says
I read some of the comments and added a little more salt, red pepper flakes. I also added a dash of cream and about 1/4 cup of Parmesan cheese.
Meghan says
Sounds so good!
Constance Weinberg says
I am an accomplished home cook with many years of experience; I am 74 years old. That said, my husband and I were very disappointed with the result of this recipe which I followed faithfully. In spite of the fact that I added almost 2x the amount of garlic, the shrimp was underseasoned and had very little sauce and very little flavor. I have made many other iterations of scampi which were way better & I’m sorry I tried this:
Meghan says
Sorry you had a bad experience Constance.
Natalie says
This was AMAZING. I followed the recipe exactly, except I added a can of diced tomatoes, went heavy on the red pepper, and substituted vodka for wine. SO YUM
Meghan says
So happy to hear that, thanks Natalie!
Dee says
Hi Meghan. I made the shrimp scampi with white wine tonight. I followed your instructions to the tee. It was a hit and my family loved it. Delicious recipe! Thanks
Meghan says
Hi Dee – I’m so happy you and your family loved it! Thanks for your comment!
VAL o. says
I just made this recipe with some modifications due to my resources. I had fresh parsley and a Hungarian hot pepper in our garden. I chopped up both, removing the seeds from the pepper, and a medium red onion individually. I used pink sea salt in place of the Kosher salt. And, the only white wine I had, unfortunately, was cooking wine. I doubled the recipe and had to saute the shrimp about 10 minutes longer, but I am very pleased with the result. I made these notations on my printout. I will definitely make this, again.
Meghan says
Hi Val – I’m so glad you enjoyed it! Thanks for your comment!
Kathie mcgee says
i make shrimp scampi too. I leave the pepper flakes off though. I make mine just like your. Please allow me to give you another tip as a variation on this scampi. Add a can of diced tomatoes. I had a scampi with the tomatoes in it years ago and absolutely fell in love with the taste. I serve it with rotini pasta and a crusty bread for dipping. Its to die for.
I use the same recipe using chunks of chicken. I serve it with either rice pilaf or the rotini pasta. Same can be done with the shrimp.