Shrimp Scampi delicately poaches large shrimp in a wine garlic butter sauce and is topped with fresh parsley and lemon juice.
This delectable recipe can be served with freshly cooked pasta or crusty bread. Shrimp Scampi only takes minutes to cook, but the intense flavor and tender shrimp are what cravings are made of!
HOW TO MAKE SHRIMP SCAMPI
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Shrimp Scampi might just be the perfect recipe. It literally only takes minutes to prepare. The recipe calls for butter, wine, and garlic – WIN. And the result is perfectly cooked tender shrimp which is basically delicious lean protein.
Shrimp scampi is also quite a universal recipe. What I mean by that is that it’s not limited to a single category. It can be served as an appetizer or a main course. You can serve it over pasta or mashed potatoes or with a baguette. You can pair it with a salad or a dark green vegetable. The possibilities are endless!
What is Shrimp Scampi?
Scampi is actually a specific type of edible crustacean. Who knew? It is also known as a Norwary Lobster or Dublin Bay Prawn and is considered a delicacy.
Traditional Shrimp Scampi delicately poaches shrimp in a court-bouillon. This is a broth that typically consists of white wine, aromatic vegetables, and salt. Lemon juice is always a fantastic addtition when cooking seafood.
Melted butter almost always accompanies Shrimp Scampi.
The more widely known Shrimp Scampi refers to the cooking preparation. This dish is typcially made with shrimp or prawns and the preparation and ingredients can vary depending on the region.
How to make Shrimp Scampi:
- In a large skillet, you will melt butter with some olive oil over low heat. Next you’ll add minced garlic and sauté until garlic is infused and fragrant. I highly recommend using a garlic press to mince the garlic. The smaller it is, the better it will infuse into the butter. I also recommend using high quality butter and olive oil – the flavor will come through in the final recipe.
- Next you’ll add a dry white wine, some salt, a pinch of red pepper flakes, and freshly ground pepper. You’ll bring this sauce to a simmer and cook until the wine sauce reduces by half. This should only take a few minutes.
- Finally, you’ll add the shrimp in a single layer to the skillet and poach until they just turn pink.
- Just before serving, you’ll stir in the parsley and lemon juice.
Which wine should you use for Shrimp Scampi?
I recommend using a dry white wine. This can be anything from a Chardonnay to a Pinot Gris or Pinot Grigio.
I often keep a bottle of two-buck-Chuck in my refrigerator. If you don’t know what this is, it’s what Charles Shaw is sometimes referred to because you used to be able to get it for $2 a bottle. This was ruined a year or two ago when Trader Joe’s increased the price to $2.50, but I still lovingly call it two-buck-chuck.
Whether you use an inexpensive or a pricey bottle of wine, or even wine from a box or a can, it doesn’t really matter. Most of the alcohol gets cooked off. You just don’t want it to be sweet or bubbly.
Is Shrimp Scampi good for you?
This question is always subjective.
If you’re looking for a low carb meal with lots of protein, then shrimp scampi is actually a great choice.
It is, however, cooked with butter and olive oil, so it does have some fat in it. If cooking with fat is not your thing, then you might not consider this recipe healthy.
What do you serve with Shrimp Scampi?
My favorite way to eat shrimp scampi is with a baguette that’s been thinly sliced, covered in garlic butter, and toasted until crisp. That way I can gobble up the shrimp and then use the toast to soak up all of that amazing sauce.
Shrimp scampi with pasta is definitely a favorite meal. I took that a step further and served it up with my fettuccine alfredo.
There’s really no reason why you couldn’t serve this easy shrimp scampi recipe on top of mashed potatoes. That combination would be heavenly.
- 2 tbsp butter
- 2 tbsp olive oil extra-virgin
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 tsp kosher salt or to taste
- 1/8 tsp crushed red pepper flakes or to taste (I don't measure, I just toss some in)
- Freshly ground black pepper
- 1 pound extra-large raw shrimp shelled and deveined, tail on
- 4 cups fresh parsley minced
- 1 tbsp Freshly squeezed lemon juice use about half of a lemon
- Cooked pasta or crusty bread
- In a large skillet, melt butter with olive oil over low heat. Add garlic and sauté until garlic is infused and fragrant, about 5 minutes.
- Add wine, salt, red pepper flakes, and freshly ground pepper and bring to a simmer over medium heat. Let wine reduce by half, which will take a few minutes.
- Add shrimp in a single layer and poach until they just turn pink, 2 to 4 minutes each side depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.