Shrimp scampi is an ideal weeknight recipe: It comes together quickly with just a handful of ingredients, many of which you might already have in the house. The key here is, unsurprisingly, good shrimp. Unless you have access to a fishmonger, frozen wild-caught or frozen sustainably farmed shrimp are likely to be fresher than the frozen-then-thawed shrimp sitting on ice at your local supermarket.
We urge you: don’t skip the marinade step—it really amps up the flavor and sets this recipe apart. Use the time to make a big green salad or enjoy a glass of wine that you can also use in the recipe (we like a Pinot Grigio or Fiano here). Before you add the shrimp to the pan, be sure everything else for your meal is set up. The dish cooks in less than 10 minutes and shrimp can easily overcook and turn rubbery. Serve this with bread for dipping so none of the lemony garlic-butter sauce goes to waste. Plates are optional.
If you’re looking for a shrimp scampi recipe with pasta, this one keeps it classic but adds fettuccine (linguine works too) and a toasted panko topping for crunch, while this one uses spaghetti and an extra punch of heat from fresh jalapeño and canned roasted green chile.
Editor’s note: This recipe was originally published in February 2017. The intro has since been updated.
Ingredients
4 servings
4
garlic cloves, 2 grated, 2 thinly sliced
1
teaspoon kosher salt
3
tablespoons olive oil, divided
1
pound large shrimp, peeled, deveined
¼
teaspoon red pepper flakes
¼
cup dry white wine
1
tablespoon fresh lemon juice
¼
cup (½ stick) unsalted butter
3
tablespoons chopped parsley
Warm crusty bread (for serving)
Preparation
Step 1
Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
Step 2
Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
Step 3
Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.
Shrimp scampi is an ideal weeknight recipe: It comes together quickly with just a handful of ingredients, many of which you might already have in the house. The key here is, unsurprisingly, good shrimp. Unless you have access to a fishmonger, frozen wild-caught or frozen sustainably farmed shrimp are likely to be fresher than the frozen-then-thawed shrimp sitting on ice at your local supermarket.We urge you: don’t skip the marinade step—it really amps up the flavor and sets this recipe apart. Use the time to make a big green salad or enjoy a glass of wine that you can also use in the recipe (we like a Pinot Grigio or Fiano here). Before you add the shrimp to the pan, be sure everything else for your meal is set up. The dish cooks in less than 10 minutes and shrimp can easily overcook and turn rubbery. Serve this with bread for dipping so none of the lemony garlic-butter sauce goes to waste. Plates are optional.If you’re looking for a shrimp scampi recipe with pasta, this one keeps it classic but adds fettuccine (linguine works too) and a toasted panko topping for crunch, while this one uses spaghetti and an extra punch of heat from fresh jalapeño and canned roasted green chile.Editor’s note: This recipe was originally published in February 2017. The intro has since been updated.Ingredients4 servings4garlic cloves, 2 grated, 2 thinly sliced1teaspoon kosher salt3tablespoons olive oil, divided1pound large shrimp, peeled, deveined¼teaspoon red pepper flakes¼cup dry white wine1tablespoon fresh lemon juice¼cup (½ stick) unsalted butter3tablespoons chopped parsleyWarm crusty bread (for serving)PreparationStep 1Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.Step 2Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.Step 3Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.