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Basic Shrimp Scampi Recipe

Basic Shrimp Scampi
Difficulty: Easy | Total Time: 15 mins | Makes: 2 to 3 servings

Shrimp scampi is a simple mix of garlic, shrimp, butter, and wine. It’s a 15-minute meal that can be served over pasta or as a first course with crusty bread and a Caesar Salad.

To see this recipe with illustrated steps, check out The Basics: How to Make Shrimp Scampi.

INGREDIENTS
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup dry white wine or vermouth
  • 1 pound raw, peeled, deveined shrimp with tails on (thawed, if frozen)
  • Pasta, crusty bread, or rice, for serving (optional)
  • 2 teaspoons coarsely chopped Italian parsley, for garnish
  • Lemon wedges, for garnish
INSTRUCTIONS
  1. Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, about 30 seconds.
  2. Add the wine or vermouth and cook until the alcohol smell has cooked off, about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
  3. Serve over pasta, crusty bread, or rice, if desired, and garnish with parsley and lemon wedges.
    Write a review | 9 Reviews
  • Basic Shrimp Scampi Recipe
    5

    looks DELIS, can't wait 2 try!

  • Basic Shrimp Scampi Recipe
    2

    In my opinion, the only way to make excellent scampi is to peel the shrimp yourself, put the shells in a pot with water and boil it, reducing the liquid until it's only about 1/2 a cup, and using it in the sauce. Anything else has no flavor. Try it.

  • Basic Shrimp Scampi Recipe
    3

  • put the wine in last so it infuses with the shrimp

  • Put some olive oil in the butter to impart flavor and to prevent the butter from burning.

  • I was reading the recipe, definitely the scampi I've had and make has more sauce. Being from the Bay Area, there's usually a wonderful sourdough bread served at the table to scoop every last bit of goodness!

  • Sobeys has Shrimp on Sale this week I think I am going to try this out. Sounds very tasty

  • Does anyone know how long it's safe to keep canned clams? I'm flexible with most other canned foods, but I'm paranoid when it comes to seafood.
    Hint--Cut down on liquids, except for wine(can sub red wine-a decent zinfandel) & use any marinara sauce & mushrooms. Voila! Shrimp fra diavelo or shrimp marinara if you're not into the spicy stuff.

  • Years ago, I cobbled together a recipe which we call "Mom's Shrimp Scampi" in our house. It would probably be better called 'Herbed Shrimp (Scampi).' It might seem to be an odd combination of herbs and spices, but is really quite tasty! If you try it, please let me know what you think.

    INGREDIENTS
    1 - 1 1/2 lbs. Shrimp [I use the HUGE! COLOSSAL! freshwater shrimp (13-16 lb)-in shell,'easy peel, but you could use, any peeled or not]
    8 oz. lightly salted butter
    2 Tbsp. of crushed garlic
    3 Tbsp. parsley flakes, or chopped fresh Italian parsley
    2 tsp. crushed oregano - or more oregano flakes
    1 Tbsp. black pepper
    1/2 tsp. dill, dried; or appropriate amount of fresh dill
    5-6 Tbsp. snipped fresh, or dried, chives
    1-2 chopped scallions

    INSTRUCTIONS
    1. Heat oven to 350.
    2. Melt butter, add other sauce ingredients, simmer for at least 2 minutes.
    3. Pour sauce over shrimp, or add shrimp to sauce; stir to cover shrimp evenly.
    4. Arrange shrimp in low pan.
    5. Bake at 350 for 12-15 minutes, turning (stirring and re-arranging) once.
    6. Serve with bread for getting up the extra sauce,or on pasta.

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