Description
This Cowboy Scampi transforms classic shrimp scampi with bold southwestern spices including smoked paprika, cumin, and chipotle. Perfectly tender shrimp are seared and tossed in a garlic-butter sauce enhanced with smoky, spicy flavors. Ready in just 20 minutes, this one-pan dish delivers restaurant-quality results perfect for weeknight dinners or special occasions.
Ingredients
1½ pounds large shrimp (16–20 count), peeled and deveined
4 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon chipotle chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (adjust to taste)
½ cup chicken or vegetable broth
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
Red pepper flakes for garnish (optional)
Lemon wedges for serving
Instructions
1. Pat shrimp completely dry with paper towels.
2. Season shrimp with salt, pepper, half the smoked paprika, cumin, and cayenne pepper on both sides.
3. Let seasoned shrimp sit at room temperature for 10-15 minutes.
4. Heat large skillet over medium-high heat and add 2 tablespoons butter with olive oil.
5. When butter foams and pan is very hot, add shrimp in single layer without overcrowding.
6. Cook shrimp undisturbed for 2 minutes until bottoms turn pink and golden.
7. Flip shrimp and cook another 1-2 minutes until just opaque and cooked through.
8. Transfer cooked shrimp to plate and tent with foil.
9. Reduce heat to medium and add remaining 2 tablespoons butter to same pan.
10. Add minced garlic and remaining smoked paprika, cook 30-45 seconds stirring constantly until fragrant.
11. Add chipotle chili powder and red pepper flakes if using.
12. Pour in broth and lemon juice, scraping up browned bits from pan bottom.
13. Simmer sauce for 2-3 minutes until slightly reduced and thickened.
14. Return shrimp to pan with accumulated juices, toss to coat in sauce.
15. Cook 30 seconds to reheat shrimp.
16. Remove from heat, stir in lemon zest, parsley, and cilantro.
17. Transfer to serving platter, spoon sauce over top, garnish with lemon wedges and serve immediately.
Notes
Don’t overcrowd the pan when cooking shrimp—work in batches if necessary to maintain high heat for proper searing.
Shrimp cook very quickly (3-4 minutes total) so watch carefully to avoid overcooking which creates rubbery texture.
Pat shrimp completely dry before cooking for best searing and color.
Serve immediately while shrimp are tender and sauce is hot and buttery.
Pairs beautifully with pasta, rice, mashed potatoes, or crusty bread for soaking up sauce.
Store leftovers refrigerated up to 2 days and reheat gently in skillet over low heat.
For spicier version, double the cayenne pepper and add minced jalapeños.
Substitute sea scallops or chicken breast for shrimp if desired, adjusting cooking times accordingly.
- Prep Time: 15
- Cook Time: 10
- Category: Main Dish
- Method: Sautéing
- Cuisine: Southwestern-Italian Fusion
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 1g
- Sodium: 895mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 245mg
Keywords: cowboy scampi, shrimp scampi, southwestern shrimp, garlic butter shrimp, spicy shrimp recipe