Sometimes simple is the most satisfying. One of our favorite examples? The combo of lemon, garlic, and butter. The almost sweet acidity of the lemon pairs perfectly with the toasty and pungent flavor of the garlic, and both are enhanced by the rich fattiness of the butter. These flavors show up in countless of our favorite weeknight dinners and steak recipes, but they really get to shine in homemade shrimp scampi. Requiring ingredients you most likely already have on hand, shrimp scampi is a weeknight savior (or dinner party main!) that is truly always satisfying, no matter how you serve it.
First: What is shrimp scampi?
Shrimp scampi is an Italian-American dish that can be found in Italian restaurants throughout the country. The name is a little redundant as scampi is the Italian word for langoustines (delicious shrimp-like crustaceans that are commonly found off the Italian coast). This dish is distinctly American though and is made using plump, pink shrimp and usually served over a heaping bowl of pasta; however, sometimes the pasta can detract from the delectable simplicity of this dish. The shrimp is the main event, so in this recipe, it's treated as such.
How to make the best shrimp scampi:
— The best white wine for shrimp scampi. We suggest using a dry white wine in this recipe. Some of our favorites: Pinot Grigio, Sauvignon Blanc, or Chardonnay. Use your favorite bottle, or check out our favorite white wine brands for sipping and cooking.
— White wine substitutes. If you’d prefer not to use wine, try subbing it for chicken or vegetable broth instead. Need a bit more zing? Add some acid in with a squeeze of fresh lemon.
— The pasta. If you’re looking for shrimp scampi pasta, serve this recipe with angel hair, linguini, or even fettucini, or checkout our copycat Cheesecake Factory shrimp scampi.
How to make the sauce:
Lemon juice, garlic, and butter make up a simple but extremely flavorful scampi sauce, but we’ve also added a few extra ingredients for more complexity. We use a bit of dry white wine and lemon zest to add some depth to the sauce, while parsley also provides a much needed herbal pop.
Serving ideas for shrimp scampi:
We highly recommend serving alongside plenty of crusty bread to soak up every last drop of the delicious garlic-butter sauce; alternatively, you can serve this on top of a thin pasta noodle. Don’t forget to top with even more of those garlicky, lemony breadcrumbs for a savory crunch in every bite.
Tried making our take on this classic? Let us know how it came out in the comments below!
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 424
Ingredients
- 1 1/2 lb.
large shrimp, peeled, deveined
- 9
cloves garlic, 5 finely chopped, 4 grated, divided
Kosher salt
Freshly ground black pepper
- 7 tbsp.
unsalted butter, divided
- 1/2 c.
panko bread crumbs
- 3 tsp.
finely grated lemon zest, divided
- 1 tbsp.
extra-virgin olive oil
- 1/2 tsp.
crushed red pepper flakes
- 1/2 c.
dry white wine
Juice of 1 lemon
- 1/3 c.
fresh parsley, finely chopped, plus more for serving
Directions
- Step 1In a large bowl, toss shrimp and 2 grated cloves garlic; generously season with salt and black pepper. Refrigerate until ready to use.
- Step 2In a small skillet over medium low heat, melt 2 tablespoons butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.
- Step 3Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 teaspoon lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.
- Step 4In a large skillet over medium heat, melt 2 tablespoons butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.
- Step 5In same skillet over medium-high heat, heat oil until shimmering. Add red pepper and remaining 5 chopped cloves garlic and cook, stirring, until garlic has begun to brown, 2 to 3 minutes.
- Step 6Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 tablespoons butter, 1 tablespoon at a time, until butter emulsifies into sauce. Add parsley and stir to combine.
- Step 7Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.
- Step 8Top with garlic bread crumbs and parsley.
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