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.
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.
Ingredients for this recipe:
• 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
Serves 8
Prep Time: 15 minutes
Cook Time: 5 minutes
Procedures:
1. 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.
2. Pour in the shrimp and stir and cook it for 60 to 90 seconds.
3. Next, add in the white wine and cook for a further 60 to 90 seconds.
4. Finish by stirring in the lemon juice, parsley, butter, sea salt, crushed red pepper flakes, and pepper until combined.
5. Serve with crusty bread or overcooked al dente pasta.
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 in 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.
39 Comments
This shrimp scampi looks INCREDIBLE! I absolutely love shrimp, I can't wait to try this dish, YUM! 🙂
Bought the same shrimp yesterday. Guess what's for dinner tonight? Looks delicious!😍
Great job..I cannot wait to make this. My Chef Billy recipe book is really growing.
Dang it!! I literally just made shrimp scampi a few days ago. Looks like I'll be making it again, because this looks incredible.
Where did you get your apron? I've been looking for one recently
Commie, I now I know what I can make for the weekend! Looks delicious! Always love that the most ingredients are just basic which makes it so good homemade! Thanks for the recipe.
I can't wait to try your AMAZING recipe!! INCREDIBLE!! love it.
Quicker – and much more delicious- than takeout food! This is how I was taught to make scampi from my Italian mother, so it clearly passes the authenticity test!
Looks great but I like the tails off. I just don't want my fingers dirty..
That looks delicious! great recipe! Someday I'll make it for sure!
Wow…that looks so good! I would like to see a hearty meatloaf recipe. I like making a meatloaf sandwich using a french baguette or a Portuguese roll! Thanks for the video!!
Perfect summer meal quick and simple.
Very good I will to have in my recipes
You are amazing! Thank you for your recipes. I love them all
Heck yes!
Beautiful!
Chef! I've been a subscriber since the beginning of the pandemic and your channel has truly been a blessing and an inspiration! Every, and I mean every recipe that I have tried has been a winner! Keep up the great work! It really means a lot to a lot of people and it's truly a wonderful gift that you are sharing!
I'm trying to incorporate more seafood into my diet so this will be an awesome recipe to try out. I'd also love a video on making some shrimp stock from the shells!
I love to eat all seafoods, including shrimp!
Holy s@!$, I can't believe how uncomplicated this was to make, lol. I love this channel and I'm learning so much. For the shrimp shells you saved, do you keep them in the freezer until you need them or do you store them another way?
So sweet that you shared your dish!!! Looks delicious 🙂 I can’t wait to try it!!
Hi Billy. WHat strainer are you using for the pasta?
I hit the thumbs up before even watching 🙂
Beautiful presentation at the end.
What can I use instead of wine? Or do I just leave this part out entirely?
Love a great shrimp scampi recipe and even better that it's simple. Thanks for sharing.
Cheese? Brutta figura! 😉 👍 Nice job.
I'm just now learning to cook. I didn't have parents that taught me and I've always felt discouraged when trying to cook. Your channel is such a blessing. You're so nice and how you teach cooking makes it looks fun. I'm really excited to try your dishes!
These look like cooked shrimp??
I wish I was your neighbor.
Adding cheese to a seafood-pasta dish is a sin in Italy, whereas in the US it is accepted.
Maryland in the house
Shrimp with lots of garlic and butter?? Oh yeah!!! 😀👍🏼 This recipe looks absolutely delicious and so easy too! 😋 Thanks for sharing Chef 😊🇹🇹
TDF. To die for!!
OMG I can hardly wait to make this. I am also going to make the coconut shrimp. We have only eaten it from the grocery store. Homemade has to be so much better. As always, thank you Chef Billy ❤️🙋♀️🇨🇦
Billy, you are so great, I cant say it enough, I love the way you teach us. Thank you!
Amazing thank you 🙏🏼
I hope I have all ingrediences, got to make this.
JUST found you – you are adorable! and clear-quick-charming – Cheers! A
You food looks stupid fire and that means really delicious 😅 great job man! You put your foot in that. That’s a good term too lol
Love your recipes! How long can we keep shrimp stock in the refrigerator and does it matter where in the refrigerator we put our stock?