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.
Shrimp Scampi: Easy and Quick
I'll put some frozen shrimp in a bowl of ice water. 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!
How to Make Shrimp Scampi
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.
Watch This Shrimp Scampi Recipe
Choosing Shrimp for Shrimp Scampi
- Fresh or frozen? It's really up to you.
- If buying fresh shrimp, look for shrimp that has a clean smell of the ocean. If the shrimp smells fishy, it's not fresh.
- If you're buying frozen shrimp, look for those that are individually frozen. You need uncooked for this recipe.
- Peeled or unpeeled? Again, it's a matter of personal preference. Peeled is easier to eat, but unpeeled will be more flavorful (and you can use the shells to make shrimp stock).
- Any size? We prefer to use large or jumbo shrimp for this recipe, but it's up to you.
- Want sustainable shrimp? Check Seafood Watch.
Alternatives to Wine in Shrimp Scampi Sauce
If you'd like a alcohol-free version of scampi sauce, you can substitute chicken broth for the white wine. You may want to increase the lemon juice a bit, but taste the sauce first.
You can also make a shrimp stock by simmering the shrimp shells in about 3/4 cup of water for a few minutes. Strain and add the shrimp stock to the scampi sauce instead.
More Shrimp Recipes You’ll Love!
- Shrimp Cocktail
- Skillet Shrimp Fajitas
- Spicy Garlic Shrimp With Coconut Rice
- Bang Bang Shrimp Tacos
- Shrimp Ceviche
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.
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.
1 pound (16 to 20 count) large raw shrimp, shelled and de-veined, (if you want, keep the tail on for an attractive presentation)
2 tablespoons extra virgin olive oil
2 to 3 tablespoons butter
3 to 4 garlic cloves, slivered, or 1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
1/2 cup white wine (we recommend a dry white wine, such as a Sauvignon Blanc)
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 tablespoon lemon juice
Sauté the garlic and red pepper flakes in butter and olive oil:
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.
Add the shrimp and white wine:
Sauté the garlic for just a minute, until it begins to brown lightly on the edges, then add the shrimp.
Add the wine and stir to coat the shrimp.
Move the shrimp, so they are in an even layer in the pan. Increase the heat to high and boil the wine for about two minutes.
Turn the shrimp over to cook the other side:
Stir the shrimp and arrange them so you turn them over to cook on the other side. Continue to cook on high heat for another minute.
Toss with parsley, lemon juice, and pepper:
Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.
Serve hot with bread, pasta or rice:
Serve as is, or with crusty bread, over pasta, or over rice (for a gluten-free version).
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|