As soon as garlic and butter greet a hot pan, a wonderful thing happens. All of a sudden, the kitchen takes on the charm of a small Italian Trattoria.
With a recipe as simple as this Shrimp Scampi, it takes less than fifteen minutes to turn ingredients found around the house into a wonderful, restaurant-quality meal.
Ingredients
Shrimp Scampi
- 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
- 8 oz angel hair pasta or linguine
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced (2 tablespoons)
- 1/2 cup dry white wine (or chicken broth)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lemon juice (2 lemons)
- 1/3 cup fresh parsley, chopped
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
Optional Garnishes:
Lemon wedges
Extra parsley
Crusty bread for dipping
Instructions
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serves: 4
Step 1: Get Your Pasta Started And Season Shrimp
Boil salted water in a large pot. Add pasta and cook as per package instructions until done and still a bit firm.
Drain the pasta, taking 1/2 cup of the water, and set the pasta aside.
Shrimp must be shriveled & dried with paper towels.
This step is very important for the perfect browning of the shrimp.
Both sides are generously sprinkled with salt and pepper.
Let the shrimp rest and get warm while you get the other fixings ready.
Step 2: Create the Flavor Base And Sear The Shrimp
A sizable skillet is set on a burner and heated with olive oil and 2 tablespoons of butter at a medium-high setting.
The butter should first be lightly foamed, and then smell slightly nutty, and that is the sign the skillet is warmed up.
Shrimp should be placed in the skillet and not crowded.
Each side is kept in the heat until light pink and cooked in the center.
In the end, you should have golden, beautifully colored shrimp. Place the shrimp on the plate and set aside.
Step 3: Make the Sauce And Mix Everything Carefully
Add in your minced garlic and sprinkle a light dusting of red pepper flakes.
Let it cook for 30 seconds. After that, you pour in the white wine, which makes the whole meal.
The wine needs to be bubbling vigorously to make sure the alcohol is cooked off.
In the skillet, combine lemon juice, parsley, butter, the remaining 2 tablespoons, and the rested pasta.
Mix well. If necessary, slowly add pasta water until a silky, smooth coating thinly envelopes the noodles.
The shrimp should be added back to the pan and gently mixed to warm the shrimp and noodles up.
Completing and Plating
Take the pan off the heat and add the freshly chopped parsley and grated Parmesan cheese immediately.
Toss one last time to combine, and taste to check the seasoning.
Plate immediately alongside extra lemon, crusty bread, and a handful of Parmesan.
Recipe Tips for Success
Shrimp Success: The shrimp should be perfectly cooked – take them off the heat when they start to turn pink and curl slightly. They will continue cooking a little once mixed with the hot sauce.
Wine Replacement: If seasoning with cream, heavy cream, and chicken broth will do the trick.
Garlic: Peeled, fresh garlic is the only acceptable option. The zest of this course would be lost with jarred garlic.
Water: Do not forget the noodles. That magical starchy water is essential for making a smooth sauce that clings to every noodle.
Timing is Everything: Before you start cooking, make sure to prep and have all your ingredients ready to go. Once you start, this dish is quick.
Ingredient Swaps and Variations
Different Proteins: Instead of shrimp, you can use scallops, thinly sliced chicken breast, or even chunks of cod or halibut.
Pasta Options: Angel hair and linguine are classic, but this sauce works beautifully with fettuccine, spaghetti, or even zucchini noodles for a lighter option.
Dairy-Free Version: Either increase the amount of olive oil used in place of butter and omit the Parmesan cheese, or use nutritional yeast for a cheesy flavor.
Vegetable Additions: Add step 5 with the garlic and use cherry tomatoes, asparagus, or baby spinach.
Storage and Serving Tips
The best way to enjoy the scampi is immediately. This way, the pasta is hot and the sauce is silky.
The scampi can be put in a fridge for 2 days.
While in the fridge, the pasta will absorb some of the sauce, but it can be reheated by adding a little chicken broth or pasta water to restore the saucy consistency.
To serve, this scampi should be complemented with a refreshing white wine such as a Pinot Grigio or a Sauvignon Blanc.
The meal is finalized with a basic side salad with lemon vinaigrette and some crusty bread for dipping.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely. You should thaw frozen shrimp in the refrigerator overnight and dry the shrimp thoroughly before seasoning.
The frozen shrimp tends to release a lot of water and will need extra drying time in order to brown properly.
What happens if I don’t have any white wine?
The best substitute is chicken broth, as it will yield a delicious result.
You could also use vegetable broth, or even a bit of white wine vinegar and water.
Can I make this ahead of time?
The scampi is best served freshly cooked.
Prep all your ingredients ahead of time, such as the cleaned and seasoned shrimp, minced garlic, and boiling water for the pasta.
How do I know when the shrimp are done?
Shrimp turn a pink color and start to coil into a C shape when cooked.
Overcooked shrimp turn rubbery and should be removed from the heat when they are pink.
Conclusion
Shrimp scampi with a secret touch is scampi with the perfect amount of butter, wine,
And bright lemon, all balanced without any complicated techniques or spending hours in the kitchen for a satisfying dinner.
With the flavors shining through, it feels special enough for any occasion.
Easy Shrimp Scampi That Actually Tastes Like Italy
As soon as garlic and butter greet a hot pan, a wonderful thing happens. All of a sudden, the kitchen takes on the charm of a small Italian Trattoria.
With a recipe as simple as this Shrimp Scampi, it takes less than fifteen minutes to turn ingredients found around the house into a wonderful, restaurant-quality meal.
Ingredients
- Shrimp Scampi
- 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
- 8 oz angel hair pasta or linguine
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced (2 tablespoons)
- 1/2 cup dry white wine (or chicken broth)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lemon juice (2 lemons)
- 1/3 cup fresh parsley, chopped
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Optional Garnishes:
- Lemon wedges
- Extra parsley
- Crusty bread for dipping
Instructions
Step 1: Get Your Pasta Started And Season Shrimp
- Boil salted water in a large pot. Add pasta and cook as per package instructions until done and still a bit firm.
- Drain the pasta, taking 1/2 cup of the water, and set the pasta aside.
- Shrimp must be shriveled & dried with paper towels.
- This step is very important for the perfect browning of the shrimp.
- Both sides are generously sprinkled with salt and pepper.
- Let the shrimp rest and get warm while you get the other fixings ready.
Step 2: Create the Flavor Base And Sear The Shrimp
- A sizable skillet is set on a burner and heated with olive oil and 2 tablespoons of butter at a medium-high setting.
- The butter should first be lightly foamed, and then smell slightly nutty, and that is the sign the skillet is warmed up.
- Shrimp should be placed in the skillet and not crowded.
- Each side is kept in the heat until light pink and cooked in the center.
- In the end, you should have golden, beautifully colored shrimp. Place the shrimp on the plate and set aside.
Step 3: Make the Sauce And Mix Everything Carefully
- Add in your minced garlic and sprinkle a light dusting of red pepper flakes.
- Let it cook for 30 seconds. After that, you pour in the white wine, which makes the whole meal.
- The wine needs to be bubbling vigorously to make sure the alcohol is cooked off.
- In the skillet, combine lemon juice, parsley, butter, the remaining 2 tablespoons, and the rested pasta.
- Mix well. If necessary, slowly add pasta water until a silky, smooth coating thinly envelopes the noodles.
- The shrimp should be added back to the pan and gently mixed to warm the shrimp and noodles up.
Completing and Plating
- Take the pan off the heat and add the freshly chopped parsley and grated Parmesan cheese immediately.
- Toss one last time to combine, and taste to check the seasoning.
- Plate immediately alongside extra lemon, crusty bread, and a handful of Parmesan.
Nutrition Information:
Yield:
4Serving Size:
4Amount Per Serving: Calories: 485Total Fat: 18ggSaturated Fat: 8ggCholesterol: 215mgmgSodium: 650mgmgCarbohydrates: 45ggFiber: 2ggSugar: 3ggProtein: 32gg