Shrimp Scampi

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!

If you love this recipe, you will certainly also love my recipe for lobster bisque. Check it out!

Why this recipe works

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!

How to make it:

1. 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.
2. 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.
3. Finally, you’ll add the shrimp in a single layer to the skillet and poach until they just turn pink.
4. Just before serving, you’ll stir in the parsley and lemon juice.

Cooking tips for perfect results:

• As you infuse the garlic into the butter, it’s important that you find a temperature that turns the garlic a golden brown. Take care not to let it burn.
• To ensure tender, perfectly cooked shrimp, it is best to let them sit at room temperature for a good 30 minutes before cooking. Cold shrimp will take longer to cook and over cooking them might change their texture.
• To avoid lemon seeds from getting into your recipe, use a hand squeezer, a strainer, or a pieces of cheesecloth over the end of your lemon.

Did you know…

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.

Which wine should you use?

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.

What to you serve with Shrimp Scampi:

• My favorite way to eat this recipe 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 recipe on top of mashed potatoes. That combination would be heavenly.
• If you’re looking for a vegetable to serve on the side, I would highly recommend some sauteed asparagus or wilted spinach!

Did you make this recipe? Be sure to leave me a comment below to let me know what you think!

This recipe was originally published in 2018 and has been updated with more information and cooking tips. Don’t worry – I didn’t touch the recipe!