Follow this recipe for our simple, classic Shrimp Scampi Recipe. Then link to our
variations page
to find out just how versatile this dish is. Enjoy!
The Basic Recipe: Easy Shrimp Scampi with Garlic and Butter
Shrimp
1 ½ to 2 pounds medium to large shrimp, peeled, but with tails on; butterfly shrimp if desired
Sauce
Four tablespoons unsalted butter
Four garlic cloves, minced
½ teaspoon salt
2 tablespoons lemon juice
½ cup scallions, chopped
¼ cup parsley, chopped
Pepper to taste
¼ cup vermouth or dry white wine
Directions
Melt butter in large skillet over medium heat. When butter stops foaming, lower heat and add garlic. Cook two or three minutes, until garlic softens but is not browned.
Add shrimp in a single layer into the skillet. If necessary, cook in batches. Add salt, lemon juice, vermouth or wine and scallions. If desired, turn heat up to medium. Sauté until shrimp are pink, about one to two minutes on each side. At medium heat shrimp should also develop a slight golden crust.
Transfer to bowl or serving plate or serve over pasta or rice. Salt and pepper to taste, sprinkle with parsley.
About Shrimp Scampi
Mention the words "shrimp scampi recipe" among seafood enthusiasts and the arguments fly. The only consensus you'll hear is that it's a classic. Everything else--its name, what it should be served with, even whether it's Italian cuisine or Italian-American cuisine--is up for grabs.
Technically the name is redundant. Scampi is Italian for a particular species of shrimp. But etymological debates can't detract from the fact that just about any cuisine with access to crustaceans and garlic has some form of this simple meal of shrimp cooked in butter or olive oil and garlic.
Frequently it's prepared with the shrimp shelled but tails attached, served over starch: linguine, angel hair pasta, sometimes rice, even rice noodles. Some cooks prefer to bake the shrimp. Some add zestier ingredients to the liquid and marinate the meat before cooking. Peppers, chilies, lemon juice, lemon zest, parsley or even cilantro all can add contrast and edge to the butter and sweet shrimp. Cream or grated cheese takes the recipe in a richer direction.
We especially like it with basil and tomatoes, but with two such major additions, can it still be called, "shrimp scampi?" Oops--we hear those arguments starting again.