Shrimp Scampi is a classic seafood dish that is widely popular.  It’s considered Italian-American cuisine and consists of shrimp that is cooked in a butter, garlic, and white wine sauce.  It’s wonderful to eat on its own or can be paired with rice or pasta.  It can be served as an appetizer or can be a main course.  I love how effortless and simple it is to make.  You can whip it up for a quick weeknight meal or impress guests at a dinner party because it looks like an elegant meal.  It requires few ingredients to make but the sauce is the key because that’s where all the flavor blend together and give you the lemony, garlicky, buttery combination.

The recipe can be found here.

Start by marinating the shrimp.  You can use frozen or fresh but if you do use frozen, make sure it is completely thawed, and drain any liquid from the packaging before using.  Add the shrimp, 2 Tbsp olive oil, 3 minced garlic cloves, ½ tsp salt, and the red pepper flakes to a mixing bowl.  Stir to combine and set aside to marinate for 15-20 minutes.

While the shrimp marinates, bring a large pot of salted water to a boil.  Cook the noodles according to package instructions.  Drain and set aside.

While the noodles are cooking, prepare the shrimp.  Heat the remaining 2 Tbsp olive oil in a large skillet over medium heat.  Add the shrimp and cook for 2-3 minutes per side or until cooked through.  The shrimp should be opaque in color when completely cooked.  It doesn’t take long because the shrimp are small.  Remove the shrimp to a plate and set aside.

Add 3 Tbsp of butter to the skillet and melt over medium heat.  Add the remaining 3 cloves of minced garlic (or more if you really like garlic) and cook for 30 seconds.  Your kitchen will start to smell amazing at this point!  Add the white wine and lemon juice and let simmer for about 5 minutes.  The liquid in the skillet should reduce by half.

One suggestion I want to make is to use a dry white wine in this recipe because it really adds incredible depth of flavor.  You aren’t using enough wine to make the dish boozy and don’t need to worry about underage consumption because most of the wine will cook off and evaporate while simmering.  The wine is purely for flavor.  However, if you won’t want to use wine, substitute with a combination of chicken broth and water.

Add the shrimp back to the skillet and stir to coat with the sauce.  Add the remaining 1 Tbsp butter, ½ tsp salt, and the minced parsley.  Stir to combine.  Let the shrimp heat for 1-2 minutes, stirring occasionally.

To serve, add a scoop of noodles to each plate and top with the shrimp and some sauce from the skillet.  Sprinkle with parmesan cheese and additional parsley (optional).  Enjoy!

The recipe can be found here.

As you can see from the recipe, I prefer to serve the shrimp over pasta.  I think angel hair or spaghetti noodles are best because they are so thin.  It makes the dish lighter and leaves you feeling satisfied but less full.  The sauce pairs well with the noodles and you don’t need a lot to add flavor in each bite.

Alternately, some white rice or Cilantro Lime Rice would also be a great side option.  Or perhaps some bruschetta, steamed veggies, or mashed potatoes.

Happy Cooking!

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