Quick and Easy Potato and Shrimp Scampi Recipe

Okay y'all, this one is a total pantry pull. You know those nights — you're tired, you don't feel like cooking (much less making a grocery store run), but you've still got small humans to feed? I promise you're going to want to save this one.

Typically, shrimp scampi is served as a stand-alone dish or over pasta. But when I looked around the kitchen and saw potatoes sitting there, I thought... why not?! And let me tell you — best hack ever. The potatoes soak up all that garlicky, buttery goodness and turn this into a full meal without needing anything else on the side (though I've got a serving tip for you at the end).

What You'll Need

• 1 lb of shrimp

• 2–3 cloves of garlic (or as much as your heart desires)

• 2–3 tablespoons of lemon juice

• A splash of Worcestershire sauce

• Onions, if you have them — I used both green and white

• Lots of butter (don't judge) — at least one stick, unsalted is best

• 1/4 cup dry white wine or cooking wine, if you have it

• Cubed russet or gold potatoes

• Cajun seasoning

Psst — if you only have butter in a tub instead of sticks, here's a measurement conversion chart to help you eyeball it.

How to Make IT

Prep your shrimp. If your shrimp are frozen, thaw them first. I like to marinate mine while I prep everything else — a little garlic seasoning, some minced garlic, and a shake of Tony's Cajun seasoning. Let that sit and soak up flavor.

Cube your potatoes. While the shrimp marinate, peel and cube your potatoes. I used about 3 large potatoes, but go with as much or as little as you want — this is your carb, aka the filling part of the dish.

Cook the potatoes. In a saute pan over medium heat, add your stick of butter and let it melt. Toss in your cubed potatoes and let them cook for about 10 minutes., stirring occasionally.

Add the onion and garlic. Once the potatoes have had their head start, add in your onions and minced garlic. Let everything saute together until softened. It's okay if it's sticking to the pan just a little — that's flavor you're building for later. This is also a good time to season, but go easy if your butter has salt in it. You don't want to oversalt.

Deglaze the pan. Pour in your white wine to deglaze the pan and lift up all those sticky brown bits on the bottom. Let it reduce for a few minutes.

Add the shrimp. Now add your shrimp, Worcestershire sauce, and lemon juice. Let everything cook together until the shrimp turn completely pink and delicious. If it seems too dry, add more butter and/or a splash of water.

Check and finish. Before serving, check your potatoes for doneness with a fork and add more seasoning if needed. Top with green onion for garnish if you have it, and voilà — the easiest, most flavorful quick family dinner is done!

Pro Tip

Serve this with garlic bread or toast on the side for sopping up all that buttery goodness left in the bowl. Trust me, you don't want to waste a drop.

Got small humans who are picky about "green stuff"? Skip the onion garnish and just serve it straight from the pan — no one will complain about that.

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