Shrimp scampi is a quick and easy Italian-American classic. Combining succulent shrimp with a garlicky butter sauce for a simple yet unforgettable flavor.
4TbspUnsalted Butter or Vegan butterwe prefer to use Miyokos brand
3clovesGarlic, mincedwe like to use a microplane grater for this
2shallots, finely diced
1lbShrimp, peeled and deveinedwe prefer to buy wild caught instead of farm raised. You can use frozen shrimp, but make sure to thaw it first.
1/2cupdry white winecan be omitted. You can substitute chicken broth for wine in shrimp scampi, You can also use water (use some of the pasta water)
1/2cupChicken stock (for a more saucy consistency)can be omitted if you prefer
1/2Lemon - juice of lemon upon platingcan be omitted if you prefer
pinchred pepper flakescan be omitted if you prefer
Kosher salt and freshly ground black pepper
parsley - finely chopped as a garnish
1/4cupParmesan Cheese - shred some on topcan be omitted
1lb Pasta - if this is what you decide to serve it with
Instructions
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.
For Pasta
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)
Notes
You can also choose to leave the tails on the shrimp if desired.Some people like to soak their shrimp in a 1/4 tsp of baking soda for 20 minutes as it helps the shrimp plump up.You can substitute chicken broth for wine in shrimp scampi, You can also use pasta water, but it is more flavorful if you use low-sodium chicken broth.Use large shrimp if you can find them. Small shrimp cook too fast and are easy to overcook, which turns them dry or rubbery. Opt for larger shrimp (no more than 20 shrimp per pound)