Easy Shrimp Scampi
Shrimp scampi is a quick and easy meal that will certainly impress your guests. With minimal prep time, it lets you serve up a meal that many will think came from a restaurant. This shrimp scampi recipe is the basis of our shrimp scampi with linguine dish.
Fast and Versatile
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You can serve shrimp scampi in so many different ways. Some folks serve it on its own or with a starchy root vegetable side. I prefer serving it right over a starch such as risotto, long grain rice or pasta — the aforementioned linguine noodle.
If I’m using linguine or any other long, thin pasta, I’ll often boil the noodles to al dente and finish them right in the scampi sauce with the shrimp. If you do this make sure to anticipate the size of your finished dish and use a large pan.
Most scampi recipes call for large shrimp. However, I prefer medium to small shrimp, especially if they are frozen. I find that they cook faster and more evenly. And, since I like to serve them over pasta or rice, they are bite sized so you can avoid that awkward moment when you seem to be cutting your pasta with a knife and fork. A hex on those that cut their pasta rather than swirl it around their fork.
Shrimp Scampi
Ingredients
- 1-1½ lbs small-medium shrimp Deveined and peeled. Frozen works fine
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup sauvignon blanc Just about any white wine will do
- 3-4 cloves garlic Finely chopped
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes Optional, to taste
- 1/2 cup parsley Chopped
- 1 tbsp lemon Juice of about half a lemon
- Or, substitute 1/2 cup of our Gremolata for the parsley and lemon juice.
Instructions
- In a skillet on a stovetop set to medium, heat the butter and olive oil until the oil shimmers.
- Add garlic, stir for about a minute.
- Add the shrimp and wine. Stir until the shrimp turn pink. This should take 2-3 minutes for fresh shrimp, closer to five minutes for frozen shrimp.
- Add the black and pepper (if you are using it) as the shrimp turn pink.
- Once the shrimp are pink, remove the pan from the heat.
- Add the parsley and lemon, or gremolata. Mix in, allowing the the ambient heat to wilt the parsley.
- Serve warm, over risotto, long-grain rice or pasta, or alongside roasted vegetables.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.