Recipe
If there’s one dish that instantly transforms an ordinary dinner into something unforgettable, it’s homemade shrimp scampi. Seriously, this recipe is a game-changer—I’ve made it countless times, and it never fails to impress.
What makes it stand out? It’s all about simplicity and quality ingredients: plump, juicy shrimp, aromatic garlic, a splash of bright white wine, and a generous swirl of butter that ties it all together. Add a zing of fresh lemon, and you’ve got a dish that’s rich, tangy, and downright addictive.
The best part? It’s ready in under 20 minutes, making it the ultimate go-to for busy weeknights or last-minute entertaining. Trust me, once you taste the tender shrimp coated in that buttery, garlicky sauce, you’ll never want scampi any other way. Let’s get cooking!
Ingredients
Shrimp scampi is all about simplicity and letting fresh ingredients shine. The key is using high-quality shrimp and bright, zesty flavors to create a dish that’s restaurant-worthy in your own kitchen. Here’s what you’ll need to nail this classic recipe:
Shrimp
- 1 lb large shrimp, peeled and deveined: Fresh or frozen will work, but thawed shrimp guarantees even cooking. Tail-on shrimp look elegant, but it’s optional.
- Salt and pepper: Essential for seasoning the shrimp before cooking.
Aromatics and Flavor
- 4 cloves garlic, minced: Fresh garlic is non-negotiable—it’s the backbone of scampi’s flavor.
- 1/4 cup fresh lemon juice: Bottled lemon juice doesn’t compare; fresh is a must for that bright acidity.
- 1/4 cup dry white wine: A crisp Sauvignon Blanc or Pinot Grigio works beautifully. No wine? Swap with chicken broth or extra lemon juice.
- Zest of 1 lemon: Adds a punchy, fragrant finish.
Butter and Oil
- 4 tbsp unsalted butter: Butter creates the rich, silky sauce that coats the shrimp perfectly.
- 2 tbsp olive oil: A combo of butter and oil prevents burning and adds depth.
Finishing Touches
- 1/4 cup chopped parsley: Fresh parsley adds a pop of color and freshness.
- Red pepper flakes (optional): Just a pinch for a subtle kick of heat.
- Cooked pasta or crusty bread: Serve over linguine or with bread to soak up every bit of sauce.
Pro Tips:
- Use jumbo shrimp for a meatier bite and quicker cooking time.
- Don’t overcook the shrimp—they’re done as soon as they turn pink and opaque.
- If you’re feeling fancy, add a splash of heavy cream to the sauce for extra richness.
With these ingredients, you’re set to create a shrimp scampi that’s both luxurious and comforting.
How to Make the Best Classic Shrimp Scampi Dish
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. This starchy water helps create a silky sauce later.
Prep the shrimp by patting them dry with paper towels. Dry shrimp sear better and prevent excess moisture from steaming them.
Heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam. This combination adds richness and depth of flavor.
Sauté the garlic for about 30 seconds, stirring constantly, until fragrant. Be careful not to let it brown, as burnt garlic can turn bitter.
Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just opaque. Overcooking makes shrimp rubbery, so keep a close eye.
Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Toss in the pasta, adding reserved pasta water a little at a time to loosen the sauce. The starch in the water helps it cling to the noodles.
Finish with parsley and lemon juice, stirring gently to combine. These bright, fresh flavors balance the richness of the dish.
Season to taste with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat. Serve immediately for the best texture and flavor.
Nutrition
Calories: 350
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 190mg
Sodium: 450mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugars: 1g
Protein: 30g
Chef Tips
While preparing shrimp scampi, I always recommend patting the shrimp dry before cooking to secure they sear nicely instead of steaming.
Use fresh garlic for the best flavor, and don’t overcrowd the pan to confirm even cooking.
A splash of white wine adds depth, and finishing with fresh parsley brightens the dish.
Taste and adjust seasoning before serving to balance the flavors perfectly.
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh?
I always use frozen shrimp—it’s just as good as fresh. I thaw it overnight in the fridge or run it under cold water for a quick defrost. Pat it dry before cooking to avoid excess moisture.
Is Shrimp Scampi Safe for Shellfish Allergies?
No, it’s not safe if you’ve got a shellfish allergy. Shrimp scampi’s main ingredient is shrimp, which is shellfish, so eating it could trigger an allergic reaction. I’d avoid it entirely to stay safe.
What Wine Pairs Best With Shrimp Scampi?
I’d pair shrimp scampi with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. Their acidity complements the garlic and butter, and their light, citrusy notes enhance the shrimp’s flavor without overwhelming it. Cheers!
Can I Substitute Olive Oil for Butter?
I’d say you can swap olive oil for butter, but it’ll change the flavor. Butter gives richness, while olive oil’s lighter. I’d use extra virgin for best taste, but don’t skip the garlic—it’s key.
How Long Does Shrimp Scampi Stay Fresh in the Fridge?
I’d keep shrimp scampi in the fridge for up to 2 days since seafood spoils quickly. Make sure it’s stored in an airtight container—if it smells off or looks slimy, I’d toss it.
