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Shrimp Scampi

Shrimp Scampi


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Quick and easy shrimp scampi. Shrimp sautéed in easy scampi sauce with garlic, butter, olive oil, and white wine, tossed with red pepper flakes and parsley.

Photography Credit:Elise Bauer

Shrimp Scampi: Easy and Quick

Do you have a favorite meal for those need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard days? I keep a bag of frozen shrimp in the freezer just for those times when I’m too busy to plan, but want a quick and easy meal.

I’ll put some frozen shrimp in a bowl of ice water, and if I’m serving them with pasta, by the time the pasta water has come to a boil the shrimp are defrosted enough to cook.

Shrimp scampi has to be one of the easiest ways to quickly prepare shrimp!

We simply sauté the shrimp with garlic in butter and olive oil, splash it with some white wine, let the wine reduce while the shrimp cooks, and then toss it with fresh parsley, lemon juice and black pepper.

How to make Shrimp Scampi

Shrimp Scampi Recipe

If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).

We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.

Ingredients

  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 tablespoons extra virgin olive oil
  • 2-3 tablespoons butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
  • 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 tablespoon lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.

Method

1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.

Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine.

Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.

4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).

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Preparation

Step 1

Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

Step 2

Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

Step 3

Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.


Shrimp Scampi Ingredients

  • 1 Pound Linguini
  • 4 Tablespoons Butter
  • 4 Tablespoons Extra-virgin Olive Oil, Plus More For Drizzling
  • 2 Shallots, Finely Diced
  • 2 Cloves Garlic, Minced
  • Pinch Red Pepper Flakes, Optional
  • 1 Pound Shrimp, Peeled And Deveined
  • Kosher Salt And Freshly Ground Black Pepper
  • 1/2 Cup Dry White Wine
  • Juice Of 1 Lemon
  • 1/4 Cup Finely Chopped Parsley Leaves

Recipe Summary

  • ¼ cup flour
  • salt and pepper to taste
  • 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1 large clove garlic, pressed
  • ½ cup Chardonnay wine
  • 1 cup chicken broth, divided
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • ½ cup butter
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Romano cheese

Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.

Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.

Return the shrimp to the skillet simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.


Garlic Butter Shrimp Scampi

Is it just me or do you all want to go swimming in this pool of butter sauce?

Don’t be shy, guys. There’s nothing wrong with wanting to face plant yourself right into this sauce.

I mean, it’s plenty of butter, garlic, shallots, red pepper flakes, and lemon! And did I mention all of the butter?

But to be honest, I want to do more than just swim in this.

I really just want all the crusty bread in this world to soak up all of this sauce. A single drop should not be left behind.

And when all the sauce has been devoured and inhaled, I’ll just make this again and again.

After all, you just need 20 minutes to whip this up.


Recipe Summary

  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes (Optional)
  • 1 pound shrimp, peeled and deveined
  • 1 pinch kosher salt and freshly ground pepper
  • ½ cup dry white wine
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh parsley leaves
  • 1 teaspoon extra-virgin olive oil, or to taste

Bring a large pot of salted water to a boil cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.


  • 2 tablespoons olive oil, plus extra, if needed
  • 1 ½ pounds (680 g) large shrimp, peeled, deveined and patted dry
  • Salt and pepper to taste (1/8 tsp. each)
  • 3 garlic cloves, minced
  • Large pinch of crushed red pepper flakes
  • ½ cup (120 ml) dry white wine
  • 4 tablespoons (55 g) unsalted butter, cut into 4 pieces
  • 1 lemon, zested and halved lengthwise, one half cut into wedges
  • 1 small bunch Large handful of fresh flat-leaf parsley, chopped

In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside.

Reduce the heat to medium, add the garlic, pepper flakes and a little more oil if the pan seems dry cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from one lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

Tip: As handy as it is to have a stocked freezer, it doesn't help much if dinnertime is approaching and you're staring at a package of rock-hard chicken. Defrosting items in the fridge overnight may be the best and easiest way to ensure they are ready to use, but what if you haven't planned ahead? The microwave is the fastest option, but can be uneven and affect the texture. We prefer this quick-defrost method, which is ideal for thinner ingredients and things like soups that have been frozen flat in resealable plastic bags: Make sure the food is sealed airtight, cover it with cold water in a bowl or pot, and submerge it with a plate or some such. Change the water every 30 minutes until the item is defrosted breaking up pieces of fish or meat when they are soft enough will speed the process. A small container of pesto takes about 10 minutes, shrimp about 15, and boneless chicken breasts about 40.


  • 1 lb shrimp (large, peeled)
  • 5 cloves garlic
  • 2 tablespoons parsley (finely chopped)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice
  • Pasta or bread

If you are serving the scampi with pasta, set the water to a boil and add a palmful of salt. When it boils, put a large saute pan on another burner and turn the heat on high.

Slice the garlic cloves as thin as you can.

Add the pasta to the boiling water and the butter and olive oil to the saute pan.

Sauté the garlic for a minute or so—do not let it burn—and then add the red pepper flakes.

Add the white wine and a little salt and let it boil furiously for 2 to 3 minutes, then add the shrimp.

Let the shrimp jump in the pan over high heat for 2 to 3 minutes, then turn them and add the parsley and the black pepper. Wait one minute and then mix well and turn off the heat.

The pasta should be done by now, so drain it.

Add the lemon juice to the scampi, then mix it with the pasta and serve at once. If you're going the bread route, just pour the scampi in a bowl and have at it!


The Best Shrimp Scampi Recipe

We are so happy to be partnering with Kroger to bring you our delicious Shrimp Scampi!

Shrimp has always been a favorite in our home! My kids love to order it whenever we go to restaurants. But this year we are trying to eat out much less and focus on eating from home.

You won’t believe how EASY this Shrimp Scampi is to make. It really is just a few minutes on the stove, and a few minutes in the broiler and you are DONE.

What is the best shrimp to use in shrimp scampi?

Fresh and frozen shrimp both work well in this recipe. If you are going the frozen route with seafood, I LOVE this Simple Truth Shrimp from Kroger. It tastes just as good as the fresh shrimp from the seafood counter.

If using frozen shrimp, you’ll want to be sure it is thawed before making this recipe.

You can put the shrimp in the fridge the night before you make it, or put your frozen shrimp in a colander and use COLD water to thaw it.

Don’t use hot water or you will cook your shrimp early making the meat tough.

How to make shrimp scampi

Preheat your oven to broil or 550 degrees. In an oven proof skillet, heat up 1/4 cup of oil, 1/4 cup of butter, and minced garlic.

Melt the butter with the oil first, then add your garlic in. Cook the garlic until it starts to turn brown.

Stir in your shrimp, lemon juice, pepper and oregano. Cook that for 2 to 3 minutes until all of the shrimp turn pink. If you are using shrimp that is already cooked, only cook it for about one minute.

Spread out the shrimp so it will cover the bottom of the pan. Sprinkle with Parmesan cheese and bread crumbs.

Place the skillet in your oven and broil 6 inches from the heat for about 2-3 minutes or until topping is golden brown. Make sure to watch closely so it doesn’t burn.

Remove the skillet from your oven and s prinkle the parsley on top and serve over cooked pasta.

Whole wheat pasta vs regular pasta

We use whole wheat angel hair pasta in this shrimp scampi recipe. We have been trying to eat healthier, and this is an easy way to eat healthier and maintaining all the delicious flavor of this shrimp scampi recipe. Whole wheat pasta has fewer calories.

The main difference between whole wheat pasta and white pasta is all in the processing.

Whole wheat pasta has a stronger nuttier flavor and a more grainy consistency. Some people prefer the taste of white pasta over the whole wheat.

Know that both taste great with the best shrimp scampi, so use the pasta your family will want to eat.

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More shrimp recipes for you

Some of the sisters love shrimp and seafood more than others. But we won’t tell Camille we said that!


How to Add More Flavor

Layering flavor makes simple dishes sing, and this shrimp dish is no different.

  • Steep the shrimp in a drizzle of olive oil and pressed garlic with a pinch of heat from red pepper flakes. This method infuses extra flavor into the shrimp before cooking.
  • Gain extra flavor by allowing the shrimp to sit in the flavored oil for at least 20 minutes on the countertop or up to overnight in the refrigerator.
  • Avoid using acids like lemon juice or vinegars to the shrimp marinade. Similar to ceviche, these ingredients will “cook” the shrimp. Sitting in an acid based marinade for too long could also make the shrimp mealy.


  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

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Watch the video: Garlic Shrimp Recipes. Easy Garlic Buttered Shrimp Recipe (May 2022).