Garlic Shrimp Scampi

Classic shrimp scampi made dairy-free with olive oil and a splash of white wine or broth. Bright, garlicky, and ready in 20 minutes — served over your favourite pasta or zucchini noodles.

What You Need

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• ½ cup dry white wine or chicken broth
• Juice of 1 lemon
• ¼ teaspoon red pepper flakes
• ¼ cup fresh flat-leaf parsley, chopped
• Salt and pepper to taste
• Pasta or zucchini noodles, to serve

Method

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1–2 minutes until fragrant.
2. Add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked through. Remove to a plate.
3. Pour wine or broth into the pan, scraping up any bits. Simmer 2 minutes.
4. Return shrimp to the pan, add lemon juice and parsley, toss to combine.
5. Season with salt and pepper and serve immediately over pasta or zucchini noodles.

Tips & Notes

• Do not overcook the shrimp — they turn rubbery fast. Pull them the moment they curl and turn pink.
• Chicken broth works perfectly in place of white wine and keeps it completely Alpha-Gal safe.

More Kitchen guides →