Shrimp Scampi Recipe

It’s a cozy night in. You want something tasty, something impressive, but the last thing you want is a kitchen disaster. Friend, meet shrimp scampi – it’s your new go-to for a dish that tastes like you slaved for hours but comes together in a flash. We’re talking juicy shrimp, a garlicky white wine sauce, and a sprinkle of herbs that makes the whole house smell amazing. Ready to make some magic?

Shrimp Scampi Essentials

• The Star: All About Shrimp

Choosing the right shrimp is where it all begins. Here’s the lowdown:

• Size: For shrimp scampi, bigger is usually better. Aim for 16/20 or 21/25 count, which means there are that many shrimp per pound. This gives you nice, meaty bites.
• Fresh or Frozen: Both work! Frozen shrimp is often more economical. Just defrost it properly (in the fridge overnight is best).
• Devein or Not? Technically optional, but deveining is quick and makes for a better eating experience. Bonus: you can use those shrimp shells for a flavorful seafood stock later!

• The Flavor Base: Garlic, Wine, and More

This is where the heart of shrimp scampi lies:

• Garlic, my love: Don’t be shy! A good shrimp scampi has plenty of garlic flavor. Fresh is best, so grab a few cloves and get mincing.
• White Wine:A dry white wine is classic. Think Sauvignon Blanc, Pinot Grigio, or Chardonnay. No wine? Sub in equal parts chicken or veggie broth – still tasty!
• Butter: This is what makes scampi rich and luscious. Unsalted butter is ideal, so you can control the salt level yourself.

• The Extras

Think of these as your flavor boosters:

• Lemon: A squeeze of fresh lemon juice at the end brightens up the whole dish.
• Red Pepper Flakes: Up to you! Add a pinch for subtle heat or more if you like it spicy.
• Fresh Herbs: Parsley is traditional, but basil or even a bit of fresh thyme work beautifully.

Step-by-Step Shrimp Scampi

Alright, it’s go time. But first, a little prep to make this a breeze:

• Prep Work is Key
  • Devein those Shrimp: If you haven’t already, give your shrimp a quick deveining. There are tons of how-to videos online if you need a visual.
  • Garlic Time: Mince your garlic cloves. The finer the mince, the more evenly the flavor will spread throughout the dish.
• The Cooking Process

Now the fun part! Grab a large skillet because we’re about to make magic:

• Oil and Butter: Heat a drizzle of olive oil and a couple of tablespoons of butter over medium heat. The oil helps keep the butter from burning.
• Garlic Sizzle: Add your minced garlic and cook for just 30 seconds or so, until it’s super fragrant. Don’t let it brown, or it’ll become bitter.
• Shrimp In: Add your shrimp in a single layer. Season with a little salt and pepper. Cook for a minute or two per side, just until they turn pink and start to curl. Don’t overcrowd the pan! Cook in batches if needed.
• Deglaze with Wine: Time to pour in that white wine (or broth). It’ll sizzle and steam, which is good! Scrape up any tasty bits from the bottom of the pan. Let the wine reduce by about half.
• Finishing Touches: Take the pan off the heat. Toss in the rest of your butter, a squeeze of lemon juice, red pepper flakes (if using), and your chopped herbs. Give it a good stir. Taste and adjust seasoning with salt and pepper.
  

Important Tip: Be careful not to overcook your shrimp! The second they’re pink and opaque, they’re done. Overcooked shrimp = rubbery shrimp, and that’s no fun.

Here’s the delicious finish line! Let’s talk about how to make your shrimp scampi a complete meal:

Serving Up Your Shrimp Scampi Masterpiece

You’ve got a skillet full of garlicky, buttery shrimp perfection… now what? Here are some delicious options:

• Pasta Perfection
  • The Classic: Spaghetti is the traditional go-to, and for good reason. Those long strands soak up the sauce beautifully.
  • Fancy it Up: Linguine, fettuccine, or angel hair pasta offer a slightly different texture, but work just as well.
  • Sauce Level: Like your pasta swimming in sauce? Let the sauce simmer a little longer to thicken up. Prefer a lighter touch? Serve the scampi over the pasta and let everyone scoop up their own sauce.
• Beyond Pasta
  • Crusty Bread: This is a MUST for sopping up that amazing sauce. Garlic bread takes it to another level!
  • Light and Fresh: A simple green salad or roasted veggies like broccoli or asparagus make great sides.
  • Wine Time: Shrimp scampi pairs well with the same white wine you cooked with, or a crisp rosé if that’s more your style.

Shrimp Scampi FAQ

I bet you have a few lingering questions. Let’s cover some common ones:

• Can I make this ahead of time? The sauce itself can be made a day ahead and reheated. But for the best texture, cook the shrimp just before serving.
• My scampi is too salty, what do I do? A squeeze of extra lemon juice can help balance it out. Or stir in a little unsalted butter to mellow the saltiness.
• Help, my sauce is too thin! How can I thicken it? A quick fix is making a slurry: whisk a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the simmering sauce.
• Can I use other seafood in scampi? Absolutely! Scampi-style sauce works wonders with scallops, firm white fish, or even mussels.

Creative Shrimp Scampi Twists (Optional)

Feeling adventurous? Try these fun variations:

• Spicy Shrimp Scampi: Add an extra kick of red pepper flakes or toss in some sliced jalapeños with the garlic.
• Shrimp Scampi with Roasted Tomatoes and Feta: Toss in a handful of cherry tomatoes when you add the garlic. Finish with a sprinkle of crumbled feta cheese.
• Lemony Shrimp Scampi with Zucchini Noodles: Swap out the pasta for “zoodles” for a lighter, gluten-free take.

Shrimp Scampi Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 500 calories 12 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• package linguine pasta

• 2 tablespoons butter

• virgin olive oil

• 2 cloves garlic

• 1 lemon, juiced

• 2 tablespoons butter

Instructions

1. If you haven’t already, give your shrimp a quick deveining
2. Mince your garlic cloves. The finer the mince, the more evenly the flavor will spread throughout the dish.
3. Heat a drizzle of olive oil and a couple of tablespoons of butter over medium heat.
4. Add your minced garlic and cook for just 30 seconds or so, until it’s super fragrant.
5. Add your shrimp in a single layer. Season with a little salt and pepper. Cook for a minute or two per side, just until they turn pink and start to curl.
6. Time to pour in that white wine (or broth)
7. Take the pan off the heat. Toss in the rest of your butter