Shrimp Scampi

Posted by Elise Bauer on March 10, 2015

Print

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.

I’ll put some frozen shrimp in a bowl of ice water, and 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. 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.

From the recipe archive. First posted in 2011.

Follow me on Pinterest
Shrimp Scampi Recipe
Print

 Prep time: 10 minutes

 Cook time: 5 minutes
 Yield: Serves 4

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.

Ingredients

 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the
tail on for an attractive presentation)
 2 Tbsp olive oil
 2-3 Tbsp butter
 Salt
 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
 2 tablespoons finely chopped parsley
 Freshly ground black pepper to taste
 1 Tbsp lemon juice

* 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.

Method

Hide Photos

1 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.
2 Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.
Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp
so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to
three minutes.
3 Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue
to cook on high heat for another minute.
4 Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black
pepper, and toss to combine.
Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).

Hello! All photos and content are copyright protected. Please do not use our photos without prior
written permission. If you wish to republish this recipe, please rewrite the recipe in your own
unique words and link back to Shrimp Scampi on Simply Recipes. Thank you!

Print

Links:

Choosing Sustainable Shrimp article from the Huffington Post

You might also enjoy...

1. Asparagus Salad with Shrimp

2. Peppery Garlic Prawns

3. Baked Shrimp in Tomato Feta Sauce

4. Quick Easy Fish Stew

5. Poached Salmon

6. Shrimp and Avocado Salad

Filed under: Main Course, 1-Pot, Gluten-Free, Low Carb, Quick and Easy, Fish and Seafood,
Garlic, Shrimp
Read more: http://www.simplyrecipes.com/recipes/shrimp_scampi/#ixzz46TCpucZX