Shrimp Scampi Recipes

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.

This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (Watch the video of Melissa Clark making classic shrimp scampi here.)

Classic Shrimp Scampi

America can’t seem to get enough of shrimp scampi: It’s one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What’s the excitement all about? Do we love shrimp scampi because it’s simple but seemingly fancy? Or because it’s done in 30 minutes? Or because we just can’t resist a buttery wine sauce? All of the above!

Total: 0 30min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 702, Fat 32g, Saturated Fat 10g, Carbohydrate 68g, Fiber 3g, Sugar 3g, Protein 31g, Cholesterol 209mg, Sodium 813mg

Ingredients:

• Kosher salt
• 12 ounces linguine
• 1 1/4 pounds large shrimp, peeled and deveined
• 1/3 cup extra-virgin olive oil
• 5 cloves garlic, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/3 cup dry white wine
• Juice of 1/2 lemon, plus wedges for serving
• 4 tablespoons unsalted butter, cut into pieces
• 1/4 cup finely chopped fresh parsley

Instruction:

1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
2. Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
3. Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

Shrimp Scampi with Linguini

Dine seaside tonight with Tyler Florence’s Shrimp Scampi with Linguini recipe from Food Network: Lemon, garlic and white wine meet hearty shrimp and pasta.

Prep: 0 15min0

Total: 0 40min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 529, Fat 18g, Saturated Fat 6g, Carbohydrate 62g, Fiber 4g, Sugar 4g, Protein 26g, Cholesterol 142mg, Sodium 518mg

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

Instruction:

1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi is so quick and easy! A garlic buttery scampi sauce with a hint of white wine & lemon in less than 10 minutes! Serve as an appetizer/light meal OR for dinner with pasta! Keep it low carb and serve it over zucchini noodles or with steamed cauliflower!

Prep: 5min

Total: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 291 kcal, Carbohydrate 2 g, Protein 35 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 458 mg, Sodium 1427 mg, servingSize 1 serving

Ingredients:

• 2 Tablespoons olive oil
• 4 tablespoons butter
• 4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
• 1 1/4 pounds (600 grams) large shrimp (prawns, shelled with tails on or off)
• Salt and fresh ground black pepper (to taste)
• 1/4 cup dry white wine (or broth)
• 1/2 teaspoon crushed red pepper flakes (or to taste (optional))
• 2 tablespoons lemon juice
• 1/4 cup chopped parsley

Instruction:

1. Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
2. Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
3. Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
4. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

How to Make the BEST Shrimp Scampi

Because this shrimp scampi comes together in just a few minutes, it’s important to have all of your ingredients ready to go before you start cooking. Serve over pasta, white rice, or zucchini noodles, or serve on its own with chunks of hearty sourdough bread for dipping.

Prep: 20min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 352 kcal, Carbohydrate 2 g, Protein 24 g, Fat 27 g, Saturated Fat 9 g, Cholesterol 316 mg, Sodium 1597 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 pound wild caught large shrimp with shells
• 4 tablespoons extra virgin olive oil (, divided)
• 4 cloves garlic (, pressed or minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 4 tablespoons butter
• 1/3 cup white wine or chicken stock
• 2 tablespoons fresh lemon juice (, or 1/2 lemon)
• 1 tablespoon minced parsley

Instruction:

1. Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
2. In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 1/2 minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don’t brown too much and the garlic doesn’t burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.
3. Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
4. Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.

Garlic Butter Shrimp Scampi

FAQ

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