This Classic Shrimp Scampi Recipe is an Italian mainstay that can be on the table in 15 minutes. Full of rich butter, garlic, and a hint of wine and lemon flavor this shrimp dish is sure to please. You can serve it simply with a side of crusty bread or use the sauce to dress up some scrumptious pasta.
Serve Shrimp Scampi alone with crusty bread or pour sauce over noodles and top with tender shrimp.
How to Cook Shrimp Scampi
This scampi is so simple. I recommend buying shrimp that has been peeled and deveined. The tail is up to you. If you are eating alone, the tails are nice to grab. If you are planning on serving this over pasta, it is easier to eat with the tail off.
Clean Shrimp Properly
If you did not buy the shrimp cleaned, don’t worry. Cleaning shrimp can take a minute, but it is very easy. First remove heads if you bought them whole. You can do this by cutting it away with a knife or twisting it off with your fingers. Next make a slit down the back ridge through the shell and slightly into the meat. Use the slit as the starting point for peeling away the shell. Then take your knife and use the tip to pull out the vein. If you break the vein, be sure to rinse the shrimp to remove anything left behind.
Preparation is the key to Success
Because this recipe cooks up so quickly, I highly recommend that you have all of your ingredients prepared and measured before you start cooking.
Rinse and chop parsley and set aside. Then juice one lemon. Save the second lemon to serve alongside the final dish.
Peel and mince garlic. It takes seven to eight large cloves to make three tablespoons. I would recommend getting a garlic press. It is a really nifty little gadget that presses the garlic through small holes to get a fine mince. It is much faster than chopping the garlic repeatedly. It’s a great investment since you always needs tons of garlic for my recipes.
Finally, measure the butter, olive oil, salt, pepper, and chili flakes.
Cook up the Perfect Classic Shrimp Scampi Recipe
Heat a skillet on medium/high heat. Add butter and olive oil to the pan. Add minced garlic to the pan and stir. Let the garlic cook briefly to flavor the oil and butter. Then, add dry white wine and lemon juice to the pan and bring to a good simmer. Let simmer for 2-3 minutes to cook the wine and lemon juice down.
Now here is the part that you really need to be on your game. Add the shrimp. Get them in the pan quickly. Season the shrimp with salt and pepper. After 2 minutes turn the shrimp over. Let them cook for about two minutes on each side. Sprinkle the pan with fresh parsley and red chili flake (optional). Get them off of the stove and serve with crusty bread or over pasta.
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Classic Shrimp Scampi Recipe
This scampi is so simple. I recommend buying shrimp that has been peeled and deveined. The tail is up to you. If you are eating alone, the tails are nice to grab. If you are planning on serving this over pasta, it is easier to eat with the tail off.
- 1 lb Jumbo shrimp (peeled and deveined)
- 1/3 Cup Butter
- 1/4 Cup Olive Oil (Extra Virgin)
- 1/4 Cup Fresh Parsley (Chopped)
- 3 Tbsp Garlic (Minced (7-8 large cloves))
- 1/4 Cup White Wine (Dry (Pinot Grigio, Chardonay))
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Red Chili Flake
Prepare the shrimp. I recommend buying the shrimp peeled and deveined. You can choose tail on or off for this recipe. If you did not buy the shrimp cleaned, don’t worry. Cleaning shrimp can take a minute, but it is very easy. First remove heads if you bought them whole. You can do this by cutting it away with a knife or twisting it off with your fingers. Next make a slit down the back ridge through the shell and slightly into the meat. Use the slit as the starting point for peeling away the shell. Then take your knife and use the tip to pull out the vein. If you break the vein, be sure to rinse the shrimp to remove anything left behind.
Peel and mince or press garlic. You will need 3 Tbsps and it takes about 7-8 large cloves. Juice 1 lemon. Save the second lemon to serve alongside the finished dish. Rinse and chop fresh parsley. Try to use as much leaf as possible and avoid any woody stems.
Heat a skillet on medium high heat. Add butter and olive oil to the pan. Add minced garlic to the pan and stir. Let the garlic cook briefly to flavor the oil and butter.
Add dry white wine and lemon juice to the pan and bring to a good simmer. Let simmer for 2-3 minutes to cook the wine and lemon juice down.
Add the shrimp to the pan. Lay them out as flat as possible. Season with salt and pepper. After 2 minutes turn the shrimp over. Cook for 2 minutes on each side.
Sprinkle with fresh parsley and red pepper flake (optional)
Serve with bread or over a pile of pasta.
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