Garlic Shrimp Scampi
- PREP 5min
- COOK 10min
- TOTAL 15min
Shrimp scampi is one of my favorite classic Italian dishes! You can make it in just about 15 minutes, and it works as an appetizer, with toasted or grilled bread, or tossed with pasta.
You Will Need
1 pound fresh or thawed large or extra-large shrimp, peeled and deveined (450 g)
Salt and fresh ground black pepper
1 tablespoon olive oil
4 tablespoons butter, cut into four pieces
¼ cup minced shallot, 1 medium
1 ½ tablespoons minced garlic, about 4 cloves
¼ teaspoon red pepper flakes, optional
½ cup dry, crisp white wine like Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay, see tips (118 ml)
1 lemon, cut in half
½ cup fresh parsley leaves and tender stems, chopped
Directions
1Prepare the shrimp: Place the thawed shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels. Season with ¼ teaspoon of fresh ground black pepper and set aside.
2Cook aromatics: Heat the olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer the shrimp to a plate.
3Make the sauce: Pour the white wine and the juice from half a lemon into the skillet. Simmer until slightly reduced, about 1 minute. Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste. Spoon the scampi sauce over the shrimp and enjoy.
Adam and Joanne's Tips
- Storing: Store leftovers in an airtight container for up to 3 days.
- Thawing shrimp: See the article for tips on quickly thawing shrimp.
- Substitute for wine: Use ½ cup of chicken broth, vegetable broth, or seafood broth. I also like adding a bit more lemon juice.
- Shrimp scampi pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a ¼ cup to ½ cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands.
- The nutrition facts provided below are estimates.