Perfect Shrimp Scampi Recipe

You will absolutely love this incredibly easy elegant recipe for shrimp scampi that is lightly simmered in a delectable white wine and garlic butter sauce.

Who doesn’t love easy to prepare seafood recipes?  You should also definitely try out my Baja fish tacos or my easy broiled salmon for super simple to prepare weeknight meals.

Shrimp Scampi

Scampi is obviously a European word and more specifically Italian.  They are tiny langoustines similar to mini lobsters that can be found all throughout western Europe.  Originally, they were cooked in their own juices and served but were later adapted to being cooked with garlic, butter, and wine.

When Italians migrated to the United States scampi was very hard to find so the classic recipe was changed to shrimp and cooked in the same manner the scampi were which led to the name, shrimp scampi.  This is very easy to make and is best served up by itself with crusty bread or with pasta.

What’s in the Sauce?

The sauce, or cooking liquid ingredients for this, is rather short and extremely simple to prepare.  Here are the main items you’ll find in a shrimp scampi sauce:

• Olive Oil
• Garlic
• White Wine (Chardonnay or Sauvignon Blanc)
• Parsley
• Unsalted Butter
• Sea Salt
• Lemon Juice
• Crushed Red Pepper Flakes

What Size Shrimp Should I Use?

There is a myriad of different shrimp sizes out there that you can use for shrimp scampi.  When you see that little number on the package or at the seafood counter in the grocery store, that tells you how many shrimps are in 1 pound.  Here is a list of shrimp sizes:

• U/10
• U/12
• U/15
• 16/20
• 21/25
• 26/30
• 31/35
• 36/40

There are smaller sizes as well, but I would not recommend using them as they will likely overcook in the broth making them chewy.

Shrimp Scampi Recipe Video

Making shrimp scampi is super easy! However, if you’re like me, a visual video tutorial can help. Watch it now!

How to Make Shrimp Scampi

Follow these incredibly easy instructions for how to make this delicious recipe:

Start by peeling your shrimp leaving the tail on.  You can also remove it if you’d like it as it is mostly cosmetic.

Next, gently cook some garlic over low to medium heat in a large pan with olive oil just until you smell it.

Add the shrimp in and cook and stir for about 60 to 90 seconds.

Deglaze with white wine and cook the shrimp for a further 60 to 90 seconds while continuing to stir.

Finish by adding in parsley, lemon juice, red pepper flakes, sea salt, and butter and mix it in until completely combined.

Shrimp Scampi Pasta

While you can absolutely eat it by yourself, this also is excellent when served over pasta.  The only thing you will do is cook pasta in hot boiling and salted water until al dente and then toss it or serve it with the already cooked shrimp scampi.  You can also optionally garnish with grated parmesan cheese.

Make-Ahead and Storage

Make-Ahead: This recipe is meant to be eaten just as soon as it’s cooked.  If it sits too long the shrimp will become overcooked and chewy.

How to Store: Cover and keep in the refrigerator for up to 3 days.  You can freeze these covered for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Add the desired amount of shrimp scampi to a large frying pan over medium to high heat and quickly cook until warmed.  You can also cook in the microwave until hot, but this method will tend to overcook the shrimp scampi much quicker.

chef notes + tips

• You can also add fresh herbs such as basil, oregano, chives, or thyme if you would like to slightly alter the flavor.
• This recipe makes quite a bit so feel free to scale down to make it work for you.  Figure 4-6 ounces of shrimp per person to serve.
• You can cook this recipe over higher heat, but it will risk overcooking the shrimp.
• When the shrimp are done cooking, they will be in the shape of a C and if it is a very tight and firm C, it is most likely overcooked.
• If you do not want to use wine then substitute in some chicken stock.

More Seafood Recipes

• Cioppino
• Gravlax
• Smoked Salmon
• Clam Chowder
• Oysters Rockefeller

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

SaveSaved

Perfect Shrimp Scampi Recipe

Share

Print

5 from 23 votes

You will absolutely love this incredibly easy elegant recipe for shrimp scampi that is lightly simmered in a delectable white wine and garlic butter sauce.

Servings: 8

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Ingredients 

US CustomaryMetric

• 3 tablespoons olive oil
• 12 finely minced garlic cloves
• 3 pounds peeled and deveined 21/25 shrimp
• ½ cup white wine
• juice of 1 lemon
• 3 tablespoons chopped parsley
• 1 stick unsalted butter
• sea salt, crushed red pepper flakes, and pepper to taste

Instructions

• Add the olive oil to a large pan or rondeau over low to medium heat and let it get hot for about a minute and then add in and cook the garlic while stirring it, just until you smell it, which takes about 30 to 60 seconds.
• Pour in the shrimp and stir and cook it for 60 to 90 seconds.
• Next, add in the white wine and cook for a further 60 to 90 seconds.
• Finish by stirring in the lemon juice, parsley, butter, sea salt, crushed red pepper flakes, and pepper until combined.
• Serve with crusty bread or over cooked al dente pasta.

Notes

Chef Notes:

• Make-Ahead: This recipe is meant to be eaten just as soon as it’s cooked. If it sits too long the shrimp will become overcooked and chewy.

• How to Store: Cover and keep in the refrigerator for up to 3 days. You can freeze these covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating.

• How to Reheat: Add the desired amount of shrimp scampi to a large frying pan over medium to high heat and quickly cook until warmed. You can also cook in the microwave until hot, but this method will tend to overcook the shrimp scampi much quicker.

• You can also add fresh herbs such as basil, oregano, chives, or thyme if you would like to slightly alter the flavor.

• This recipe makes quite a bit so feel free to scale down to make it work for you. Figure 4-6 ounces of shrimp per person to serve.

• You can cook this recipe over higher heat, but it will risk overcooking the shrimp.

• When the shrimp are done cooking, they will be in the shape of a C and if it is a very tight and firm C, it is most likely overcooked.

• If you do not want to use wine then substitute in some chicken stock.

Nutrition

Calories: 237kcalCarbohydrates: 2gProtein: 35gFat: 8gSaturated Fat: 1gCholesterol: 429mgSodium: 1324mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 126IUVitamin C: 10mgCalcium: 258mgIron: 4mg

Course: Appetizer, Main

Cuisine: American, Italian

Author: Chef Billy Parisi