In cooking, sometimes simple is the most satisfying. One of my 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 my favorite weeknight dinners and steak recipes, but they really shine in homemade shrimp scampi. Relying on a handful of basic pantry ingredients, shrimp scampi is quick enough to be a weeknight superhero, but it can also be tossed with pasta and dressed up as a dinner party main. No matter how you serve it, it always satisfies.
What People Are Saying:
"This recipe was wonderful! Flavorful, easy, and filling." - BrittanyCW
"This was dandy! Will definitely make it again" - LCLewis
What Is Shrimp Scampi?
Shrimp scampi is a classic Italian-American dish of shrimp cooked in a garlicky, buttery white wine sauce. The name is a little redundant—scampi is the Italian word for langoustines, a delicious shrimp-like crustacean—but true to its American roots, the dish is made not with langoustines but with plump, pink shrimp. It's usually served either with crusty bread for mopping up the sauce or over a heaping bowl of pasta. Either way, the shrimp is the main event.
How To Make Shrimp Scampi
INGREDIENTS
- Shrimp: I like the juiciness and chew of large shrimp in my scampi. Either fresh or thawed frozen shrimp can work.
- Garlic: Scampi is unabashedly garlicky—and all the better for it because shrimp and garlic are spectacularly simpatico. I know 9 cloves sounds like a lot, but trust me, I employ them judiciously to build flavor into every element of the dish, from the marinade to the bread crumbs to the sauce.
- Butter: If you are as head-over-heels for garlic butter as I am, then this is the dish for you.
- Bread Crumbs: I opted for panko because nothing crisps up better and it takes on the flavors of the garlic and lemon zest like a champ.
- Lemon Zest & Juice: Provides a bright, fresh top note and lively acidity that cuts through the richness of the butter sauce and complements the intense savoriness of the shrimp.
- Red Pepper Flakes: A little capsicum kick from red pepper flakes gives another dimension to every bite.
- White Wine: A dry white wine like Pinot Grigio is ideal for scampi—no need to break the bank. The wine forms the base for the sauce, lending sweetness and acidity, while amplifying all the surrounding flavors.
STEP-BY-STEP INSTRUCTIONS
We’ll start with a quick marinade or dry brine or whatever you want to call it. Place the shrimp in a large bowl and finely grate 2 garlic cloves over; a microplane is ideal for this. Sprinkle with salt and black pepper, then toss the shrimp to combine. Cover and refrigerate for up to 30 minutes.
Meanwhile, make the garlic bread crumbs. Melt 2 Tbsp. butter in a small skillet over medium-low heat until the foam subsides. Finely grate 2 garlic cloves into the butter—again, a microplane is ideal—and cook, stirring often, until fragrant, about 2 minutes. Add the bread crumbs and stir to coat. Cook, stirring often, until the crumbs are deep golden brown, 4 to 5 minutes. Add 1 tsp. lemon zest, season generously with salt, and stir to combine. Transfer the bread crumbs to a small bowl.
Time to cook the shrimp. Pull the shrimp out of the fridge and melt another 2 tablespoons of butter in a large skillet over medium heat. I recommend cooking the shrimp in two batches to avoid crowding the pan. Add half of the shrimp and cook, tossing occasionally, just until pink throughout. Shrimp cooks fast; just 2 to 3 minutes should be all you need. Transfer the shrimp to a plate and repeat with the remaining shrimp, adding more butter if the skillet seems dry and transferring to the plate.
Now for the sauce. In the same skillet, heat the olive oil over medium-high until shimmering. Cook the red pepper flakes and the chopped garlic, stirring often, until the garlic is beginning to brown, 2 to 3 minutes. Pour in the wine and lemon juice and add the remaining 2 tsp. lemon zest. Bring to a simmer and cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce the heat to medium-low. Whisk in the remaining 3 Tbsp. butter, 1 Tbsp. at a time, whisking until the butter is incorporated and the sauce is emulsified. Sprinkle the chopped parsley over; stir to combine.
PHOTO: CHARLIE GILLETTE
PHOTO: CHARLIE GILLETTE
Return the shrimp and any accumulated juices from the plate to the skillet and toss to coat in the sauce. Cook, stirring occasionally, just until the shrimp is warmed through, about 2 minutes.
Top with the garlic bread crumbs and more chopped parsley.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- What is the best white wine for shrimp scampi? I suggest using a dry white wine in this recipe. Some of my favorites: Pinot Grigio, Sauvignon Blanc, or Chardonnay. Use your favorite bottle, or check out our favorite white wine brands for sipping and cooking.
- Can I omit the wine? If you’d prefer to go alcohol-free, try swapping in chicken or vegetable broth. Need a bit more zing? Add some acid in with a squeeze of fresh lemon.
- How to turn shrimp scampi into a pasta dish: If you’re looking for shrimp scampi pasta, follow my recipe as directed, then toss the shrimp scampi with a long, thin pasta. I prefer using angel hair, but linguine or even fettucine will work, or you can check out our copycat Cheesecake Factory shrimp scampi.
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