Shrimp scampi is a quick and easy Italian-American classic. Combining succulent shrimp with a garlicky butter sauce for a simple yet unforgettable flavor.
Tips and Tricks
When cooking this dish, be sure not to overcook the shrimp as they will become tough and chewy.
How to Serve Shrimp Scampi
Shrimp scampi is a versatile dish that can be served in many different ways. For a more classic take on this dish, serve it over linguine with a sprinkle of Parmesan and some fresh parsley. If you are looking for something lighter, try it over zucchini noodles, hearts of palm pasta or cauliflower rice. The flavor of the shrimp paired with grilled Parmesan asparagus or grilled vegetables is also a healthier option. You can also use it as a topping for salads or wraps. You can also serve it with bread to soak up the buttery sauce or pair it with a light salad for a tasty, well-balanced meal.
Easy Shrimp Scampi
- 1 Large Skillet
- 2 tbsp Extra Virgin Olive Oil or Avocado Oil
- 4 Tbsp Unsalted Butter or Vegan butter we prefer to use Miyokos brand
- 3 cloves Garlic, minced we like to use a microplane grater for this
- 2 shallots, finely diced
- 1 lb Shrimp, peeled and deveined we prefer to buy wild caught instead of farm raised. You can use frozen shrimp, but make sure to thaw it first.
- 1/2 cup dry white wine can be omitted. You can substitute chicken broth for wine in shrimp scampi, You can also use water (use some of the pasta water)
- 1/2 cup Chicken stock (for a more saucy consistency) can be omitted if you prefer
- 1/2 Lemon – juice of lemon upon plating can be omitted if you prefer
- pinch red pepper flakes can be omitted if you prefer
- Kosher salt and freshly ground black pepper
- parsley – finely chopped as a garnish
- 1/4 cup Parmesan Cheese – shred some on top can be omitted
- 1 lb Pasta – if this is what you decide to serve it with
For the Shrimp
- In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil or avocado oil over medium-high heat.
- Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent. Usually takes about 3 to 4 minutes.
- Dry the Shrimp off with a paper towel. Then, season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink. Takes about 2 to 3 minutes.
- Remove the shrimp from the pan; set aside and keep warm.
- Add wine (if using) or Chicken Broth and lemon juice and bring to a boil. Then add 2 tablespoons butter and 2 tablespoons oil.
- When the butter has melted, return the shrimp to the pan along with the parsley, parmesan cheese and cooked pasta (if using). Toss everything together until well combined. Stir well and season with salt and pepper. Serve with some freshly grated Parmesan (if using)Drizzle over a bit more olive oil and serve immediately.
- Boil a large pot of water
- When it has come to the boil, add a couple of tablespoons of salt
- Add in the pasta and make sure to stir so it separates
- Cook for about 6 to 8 minutes. Drain the pasta. (Make sure so save some of the pasta water if you want to make your butter sauce a little creamier)