Garlic Butter Shrimp Scampi

Buttery rich with a good punch of garlic, this classic-style Shrimp Scampi served over Basmati rice makes a quick and easy weeknight dinner.

(7 votes, average: 3.29 out of 5)
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 4
Ready in
TOTAL TIME 20 mins

Ingredients

  • 1 bag Success® Basmati Rice
  • 1/3 cup butter
  • 1 lb shrimp, peeled, deveined and tail-on (21-25 count)
  • 5 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley, finely chopped

Instructions

  • What compliments aromatic Basmati Rice better than a classic garlic Shrimp Scampi loaded with flavor from crisp white wine, zesty lemon juice, and freshly chopped parsley? This light yet satisfying dish is sure to please the whole family!

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, in large skillet set over medium heat, melt butter; cook shrimp, garlic and red pepper flakes for 2 to 3 mins or until shrimp starts to curl and turn pink. Season with salt.

    Step 3

  • Stir in white wine. Bring to boil; cook for 2 to 3 mins or until sauce is slightly thickened and shrimp is cooked through. Stir in lemon juice.

    Step 4

  • Serve shrimp mixture over bed of rice. Garnish with parsley.

    Pro Tip

    Garnish with freshly grated lemon zest for added citrus flavor.

Why White Wine?

Part of the traditional recipe, the white wine adds complexity and a crisp acidity to the dish. After the alcohol evaporates, you’re left with the crisp acidic notes that compliment the shrimp. In fact, the wine also enhances the plate by drawing out the flavors from the other ingredients. Many other recipes – like this veggie-packed Rice Primavera – use this tangy addition to boost the aromas and overall flavor of the dish. But don’t take our word for it, taste for yourself!

White Wine Substitutes

However, all is not lost if you don’t have a white wine handy. From chicken broth to ginger ale, there are plenty of pantry staples that will do the trick. Surely you’ll have one of the following three ingredient substitutions:

White Wine Vinegar: The most similar tasting substitute would be white wine vinegar. However, as it’s much more acidic, you’ll probably want to cut it with water using a 1:1 ratio. For example, in this recipe you’ll want to use  ¼ cup of vinegar and ¼ cup of water.

Lemon Juice: If you want to shorten the shopping list, you could double down on lemon juice. You won’t get those complex flavors from the wine, but lemon is also a tangy addition used to bring out the flavor. As a rule, you would substitute white wine with lemon juice measure for measure. But as this dish already has lemon juice, you may want to reduce the amount as it may be a tad too zesty.

Dry Vermouth: If your bar doesn’t have any wine, but is stocked with a bottle of vermouth, you’re in luck! However, you may want to pass if you only have red vermouth; also known as Italian vermouth, this option will probably be too sweet for this Italian dish.

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