Shrimp Scampi

Do you have a favorite meal for those need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard days? I keep a bag of frozen shrimp in the freezer just for those times when I’m too busy to plan, but want a quick and easy meal.

I’ll put some frozen shrimp in a bowl of ice water, and if I’m serving them with pasta, by the time the pasta water has come to a boil the shrimp are defrosted enough to cook.

Shrimp scampi has to be one of the easiest ways to quickly prepare shrimp. We simply sauté the shrimp with garlic in butter and olive oil, splash it with some white wine, let the wine reduce while the shrimp cooks, and then toss it with fresh parsley, lemon juice and black pepper.

From the recipe archive. First posted in 2011.

Shrimp Scampi Recipe

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: Serves 4

If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).

We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.

Yum

Ingredients

  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 Tbsp olive oil
  • 2-3 Tbsp butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
  • 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.

Method

1 Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

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Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

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3 Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.

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4 Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

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Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).

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Shrimp Scampi

Showing 4 of 65 Comments

  • liz

    Serve it over cooked frozen spinach for a low carb version.

  • Kath

    I love your idea of keeping frozen shrimp in the freezer and then defrosting them in ice water for a quick meal! We love scampi and almost always have the other ingredients on hand. I’ll have to stock up on some frozen shrimp!

  • Mary at Deep South Dish

    Very nice!! I LOVE LOVE LOVE this dish but since we are right on the Gulf Coast & a shrimping family it’s never a quick & easy dish for me since it means peeling & deveining the shrimp myself! But they are freshly frozen Gulf shrimp, so it’s worth every ounce of the trouble. :) Carbonara is probably my favorite need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard pasta dish. Fast easy & delish!

  • @minkitch

    Couldn’t you shell the shrimp and then cook the shells with the shrimp? Best of both worlds that way.

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