Microwave Scampi

This microwave shrimp scampi puts a buttery, garlicky dinner for two on the table in about 20 minutes with almost no cleanup. Shrimp cook in melted butter with minced garlic, scallion, and fresh lemon juice, all in one microwave-safe dish.

The butter, garlic, and onion get a quick 30-second blast first, which softens the aromatics and infuses the melted butter with garlic flavor before the shrimp go in. That short head start means the garlic actually cooks through instead of tasting raw in the finished dish.

Four minutes on high is all the shrimp need. The key is stirring and turning them a couple of times during cooking so they heat evenly. Microwaves have hot spots, and shrimp on the outside edge will overcook while the center ones stay underdone if you skip the stir.

Kitchen Tips

• Use medium shrimp, not jumbo. Larger shrimp cook unevenly in the microwave, staying rubbery in the center.
• Squeeze the lemon juice over the shrimp right before cooking. The acid starts to break down the shrimp protein, so don’t let them sit in it.
• Stir at least twice during the 4 minutes. This is the single biggest factor in even cooking.
• Serve immediately over rice pilaf. The lemon-garlic butter is too good to leave in the dish.

Variations

• Use real butter instead of margarine for a richer, more traditional scampi flavor.
• Add a splash of white wine to the butter and garlic before adding the shrimp.
• Toss with angel hair pasta instead of serving over rice.