Why Make This Recipe
Shrimp Scampi is a delightful and quick dish that perfectly combines the flavors of shrimp, garlic, and butter. It’s a popular choice for dinner parties or a cozy night in because it feels special but is easy to prepare. The dish is not only tasty, but it also showcases the juicy shrimp, making it a standout meal.
How to Make Shrimp Scampi
Ingredients:
- 1 lb Large shrimp (Peeled and deveined.)
- 4 tablespoons Unsalted butter (Adds richness to the sauce.)
- 2 tablespoons Olive oil (For sautéing the garlic and shrimp.)
- 4 cloves Garlic (Minced, provides a fragrant base.)
- 1/4 teaspoon Red pepper flakes (Optional, adds a hint of heat.)
- 1/4 cup Vegetable broth (Substitute for white wine.)
- 1/4 cup Fresh parsley (Chopped, adds freshness.)
- to taste Salt (Enhances overall flavor.)
- to taste Black pepper (Enhances overall flavor.)
Directions:
- Thaw shrimp if frozen, peel and devein if necessary, rinse under cold water, and pat dry. Season lightly with salt and black pepper.
- In a large skillet, heat olive oil and 2 tablespoons of unsalted butter over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Increase heat to medium-high, add shrimp in a single layer, season with salt and black pepper, and cook for 2-3 minutes, flipping halfway through until pink and opaque.
- Pour in the vegetable broth, bring to a gentle simmer, and cook for an additional 2 minutes. Stir in lemon juice and zest, then add remaining 2 tablespoons of butter until melted.
- Add cooked linguine or spaghetti to the skillet, toss gently with shrimp and sauce, adding reserved pasta water if needed. Stir in chopped parsley before serving.
How to Serve Shrimp Scampi
Shrimp Scampi is best served hot. You can plate it over a bed of cooked linguine or spaghetti and garnish with extra chopped parsley for a fresh touch. Pair it with a side of crusty bread for dipping into the delicious sauce. A light salad or steamed vegetables can complement the meal perfectly.
How to Store Shrimp Scampi
If you have leftovers, let the Shrimp Scampi cool to room temperature. Then, place it in an airtight container and store it in the refrigerator. It will last for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to keep it moist.
Tips to Make Shrimp Scampi
- Use fresh shrimp for the best flavor, but frozen shrimp work well too.
- Don’t overcook the shrimp; they only need a few minutes to cook through.
- Adding lemon juice and zest enhances the dish’s brightness, so don’t skip it!
- Feel free to adjust the red pepper flakes based on your heat preference.
Variation
You can make Shrimp Scampi with a twist by adding vegetables such as cherry tomatoes, asparagus, or spinach. Simply sauté them with the garlic before adding the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw the shrimp completely before cooking and pat them dry.What can I substitute for butter if I want a lighter version?
You can use olive oil or a plant-based butter alternative to create a lighter sauce.Is it okay to use dry white wine instead of vegetable broth?
Absolutely! Dry white wine adds great flavor. Just replace the vegetable broth with the same amount of wine.
Shrimp Scampi
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian
Description
A delightful and quick dish that beautifully combines shrimp, garlic, and butter, perfect for special occasions or cozy dinners.
Ingredients
- 1 lb Large shrimp (Peeled and deveined)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (Minced)
- 1/4 teaspoon Red pepper flakes (Optional)
- 1/4 cup Vegetable broth
- 1/4 cup Fresh parsley (Chopped)
- to taste Salt
- to taste Black pepper
Instructions
- Thaw shrimp if frozen, peel and devein if necessary, rinse under cold water, and pat dry. Season lightly with salt and black pepper.
- In a large skillet, heat olive oil and 2 tablespoons of unsalted butter over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Increase heat to medium-high, add shrimp in a single layer, season with salt and black pepper, and cook for 2-3 minutes, flipping halfway through until pink and opaque.
- Pour in the vegetable broth, bring to a gentle simmer, and cook for an additional 2 minutes. Stir in lemon juice and zest, then add remaining 2 tablespoons of butter until melted.
- Add cooked linguine or spaghetti to the skillet, toss gently with shrimp and sauce, adding reserved pasta water if needed. Stir in chopped parsley before serving.
Notes
Serve hot over cooked linguine or spaghetti, garnished with chopped parsley. Store leftovers in an airtight container in the refrigerator for 2-3 days.