Shrimp Scampi
Perfectly plump shrimp, laced with a garlicky, lemony, white wine sauce – meet the ultimate shrimp scampi. This classic dish is quick, easy, and requires very few ingredients, making in an excellent option for any day of the week. Grab some crusty bread, and/or a heap of pasta, and restaurant-quality shrimp scampi is on your horizon.
This recipe was written for the Arizona Republic.
What is the origin of shrimp scampi? Shrimp scampi is said to have originated in the Italian city of Genoa in 14th century. The word “scampi” is Italian for a type of small crustacean that’s akin to a mini lobster. Also called langoustines and prawns, scampi are similar to shrimp, but they’re not typically found in oceans near the U.S. So, in America, Italian chefs got creative and swapped in shrimp for scampi. Researchers theorize that chefs called the dish “shrimp prepared scampi-style”, and the name of the dish was born.
Here’s what you need for this incredible shrimp scampi
- Shrimp. Choose large or extra-large shrimp for this recipe. The shrimp should be shelled, deveined, and preferably have the tails on. The shells not only make for a better presentation, but they also add flavor to the sauce. You may use frozen shrimp, just make sure to thaw frozen shrimp completely before cooking. Pro tip: If possible, choose wild-caught shrimp; wild-caught shrimp have better flavor and color than farm-raised seafood.
- Butter and olive oil. We use a combination of butter and olive oil as the base of our sauce. Both add great flavor, and the olive oil ensures that the butter doesn’t burn in the pan (olive oil has a higher smoke point than butter).
- Garlic. Aside from lemon and white wine, garlic is the only real seasoning in this dish. For that reason, I suggest using fresh garlic cloves (avoid pre-minced garlic and garlic powder).
- White wine. Wine adds sweetness and a floral quality to the sauce, and it partners beautifully with the tart lemon. Choose a dry, crisp white wine because it will complement the dish’s buttery, garlicky flavors, and enhance the sweetness of the shrimp. I suggest pinot grigio, sauvignon blanc, or chardonnay. Pro tip: When choosing the wine for this dish, choose something you enjoy drinking. If you prefer to leave the wine out, substitute good-quality chicken broth.
- Parsley. Fresh parsley isn’t just a colorful garnish, it adds a fresh, grassy note to the dish.
- Lemon. Freshly squeezed lemon juice adds a pop of flavor while balancing the sweetness of the butter, shrimp, and wine.
- Crushed red pepper flakes. Crushed red pepper flakes add a little kick to the sauce. It’s barely detectable, but a nice addition. Choose more/less to suit your tastes.
- Salt and freshly ground black pepper. Salt and black pepper bring all flavors forward.
My mouth is watering just looking at this picture!
A few tips for flawless shrimp scampi every time
- Have all ingredients ready before you start cooking. Shrimp scampi comes together quickly, so have everything you need prepped and ready before you heat your skillet. You don’t want to be digging around in your refrigerator looking for the parsley when the shrimp are ready to go.
- Don’t burn the butter. While we cook the garlic in a combination of butter and olive oil to prevent burning the butter, it can still happen. Keep a close eye on things when melting the butter and sautéing the garlic.
- Don’t overcook the shrimp. Perfectly cooked shrimp are tender and plump. Over-cooked shrimp curl into tight rounds, and they’re rubbery and tough. Cook your shrimp just until they turn pink all over.
- Use good-quality white wine. As mentioned above, you can use any dry, crisp white wine, such as sauvignon blanc, pinot grigio, or chardonnay. The most important thing to consider is the flavor of the wine; if you like the wine to drink, you will like it in the dish.
How should you serve your shrimp scampi? You might think that shrimp scampi is always served with pasta, but that’s not the case. In fact, the dish can be enjoyed as an appetizer, or light dinner when served with a nice hunk of bread. If desired, you can serve the shrimp over cooked pasta, such as angel hair, thin spaghetti, regular spaghetti, and linguine. For a gluten-free option, serve the shrimp over rice or quinoa. For a low-carb meal, serve the shrimp over zucchini noodles, or with steamed vegetables, such as cauliflower, broccoli, and asparagus.
Shrimp Scampi
Ingredients
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 1/2 cup dry white wine, or good-quality chicken broth
- Salt and freshly ground black pepper
- 1 3/4 pounds large or extra-large shrimp, shelled, deveined, tails on preferred
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
Instructions
- Combine 2 tablespoons of the butter and olive oil in a large skillet and set the pan over medium-high heat.
- When the butter has melted, add the garlic and red pepper flakes and cook for 30 seconds, until fragrant. Add the wine (or broth), 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Simmer for 2 minutes, until the wine reduces by half.
- Add the shrimp and cook until they just turn pink, about 2 to 4 minutes depending on the size, turning frequently.
- Stir in the remaining butter, parsley, and lemon juice and remove the pan from the heat.
- Serve as an appetizer or complete meal with pasta, rice, bread, zucchini noodles, or steamed vegetables, such as cauliflower, broccoli, and asparagus.