Shrimp Scampi

This dish for shrimp scampi is quick and simple! It uses only a few ingredients and tastes quite opulent. It’s tempting thanks to the bright lemon juice, garlic, and a little white wine.Shrimp Scampi

Why you’ll love it

Nothing compares to preparing a restaurant-caliber fish feast at home. This simple shrimp scampi is a classic Italian-American dish, and it’s incredible how a few common ingredients can be combined to create something so unique. It just takes 20 minutes to prepare this dinner!Shrimp Scampi

This shrimp scampi with buttery lemon and garlic is a highly adaptable meal to have in your repertoire because it can be served as an appetizer or a main course. Every time I serve this easy recipe to visitors, they compliment me on how impressive and delicious it is.Shrimp Scampi

What does scampi mean?

It is an Italian term for the langoustine, a type of crustacean found in Mediterranean waters that belongs to the lobster family. with the context of cookery, it usually refers to the process of sautéing with butter and garlic. Since scampi was unavailable to early immigrants on this side of the Atlantic, American variations of the dish essentially prepare shrimp in the same manner as Italians do.

What you’ll need

• Shrimp: I used 26 or 30 size shrimp per pound, which is exceptionally large uncooked frozen shrimp. You’ll need to cook them a bit less, but smaller will also work. Unless you live close to the ocean, most shrimp will arrive frozen. Even the shrimp at the grocery store fish counter are usually pre-frozen and then thawed, making them less fresh.Shrimp Scampi
• Butter serves as the foundation for the smooth sauce, and we use a lot of fresh
• garlic when pan-frying it to add a burst of flavor.
• Red pepper flakes are a flavorful addition that adds a hint of warmth without being overly fiery. Don’t pass it up!Shrimp Scampi
• I suggest choosing chardonnay, sauvignon blanc, or pinot grigio as a dry white wine. Use a wine that you would like to drink, and avoid using cooking wine at all costs.Shrimp Scampi
• Lemon juice: always use freshly squeezed lemon juice for optimal brightness.
• Chop some parsley to provide a blast of freshness.Shrimp Scampi

How to make shrimp scampi

This is a summary with detailed pictures. The recipe card below contains all of the ingredients and instructions.

The shrimp should be thawed. In a skillet, melt half of the butter, then add the shrimp and cook until they turn pink. Cook until aromatic after adding the red pepper flakes and garlic.

After adding the wine, give it a few minutes to bubble. Add the lemon juice, parsley, and the remaining butter and stir. Remove the pan from the heat as soon as the butter has melted. Add salt and pepper to taste.

Helpful tips

• Due to their increased visibility, larger shrimp are more likely to require deveining. Just create a small incision along the back of the shrimp, then remove the vein with the point of your knife. However, it’s okay to eat shrimp without deveining them. If you’re not sure how to accomplish that, The Kitchn provides a shrimp guide with pictures.
• Try your best to adhere to the recommended cooking times for shrimp because it’s easy to overcook them. It doesn’t take long at all, and when the shrimp are finished, they are pink. When you remove them from the heat, they will also continue to cook slightly.
• I suggest utilizing raw shrimp. They cook rapidly, and if you use shrimp that have already been cooked, you run the risk of overcooking them.
• You can choose to leave the tails on. If you plan to serve these as an appetizer, it’s easier to grab them with their tails on. But you can cut off the tails.

Ingredients 

• 1 pound uncooked extra large (26-30/lb. size) shrimp thawed & peeled, tails optional
• Salt & pepper to taste
• 1/2 cup butter (1 stick) divided
• 6 cloves garlic minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine or chicken broth

Instructions 

• Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed). Since these are large shrimp, you may want to devein them as well (see blog post for tips on that). I recommend prepping every ingredient ahead of time since this recipe goes quick.
• Melt half the butter in a skillet over medium heat.
• Cook the shrimp for one minute on each side after adding them to the skillet. I immediately turn them over with frying tongs.
• Cook for about 30 seconds after adding the red pepper flakes and garlic.
• After adding the wine, give it two minutes to bubble.
• Stir in the lemon juice, parsley, and remaining butter. Stir the butter until it melts, then remove the pan from the heat. Serve right away after adding salt and pepper as necessary.