Shrimp Scampi Bowls with Garlic Bread
A quick and bright shrimp scampi served with crisp garlic bread, perfect for a busy weeknight. This dish is fast, flavorful, and feels a bit fancy.
Ingredients
For the Shrimp Scampi
- 1 pound shrimp, peeled and deveined medium or large; tails on or off per preference
- 4 cloves garlic, minced divided if you like extra bread garlic
- 1/2 cup butter (1 stick)
- 1/4 cup lemon juice fresh is best
- 1/4 cup parsley, chopped flat-leaf preferred
- Salt and pepper to taste
For the Garlic Bread
- 1 loaf crusty bread (baguette or Italian loaf)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Instructions
Preparation of Garlic Bread
- Preheat oven to 375°F (190°C). Slice the loaf into individual pieces for serving.
- In a small bowl combine olive oil, garlic powder, and red pepper flakes. Brush the mixture over the bread slices and arrange them on a baking sheet.
- Bake for about 10 minutes or until golden and slightly crisp. Remove and keep warm.
Cooking the Shrimp Scampi
- Heat a large skillet over medium heat. Add butter and let it melt slowly.
- Add the minced garlic and cook for 30–45 seconds until fragrant; do not let it brown.
- Add the shrimp in a single layer. Cook about 2–3 minutes per side until shrimp turn opaque and pink.
- Stir in lemon juice and chopped parsley. Season with salt and pepper to taste. Warm through for 30 seconds.
- Divide the shrimp and sauce among bowls. Serve immediately with the garlic bread on the side for dipping.
Notes
Store shrimp and sauce in an airtight container for up to 2 days. Avoid high heat when reheating to prevent overcooking.