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.)
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:
- 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.
- 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).
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
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:
- 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.
- 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.
- 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.
Garlic Butter Shrimp Scampi
FAQ
What is shrimp scampi sauce made of?
In this garlic shrimp scampi, the sauce is made with a bit of butter, olive oil, white wine, garlic, red pepper flakes, and lemon juice. If you like, a little parsley for garnish.
How do you thicken scampi sauce?
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you’ve reached your desired consistency. Test with a spoon.
Do you use dry or sweet wine for shrimp scampi?
