scampi_marinade

Shrimp Scampi

2 videos | Shrimp Scampi: Melting Butter (00:06)

Nutrition Info

Ingredients

• 1 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1/4 cup dry white vermouth
• 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves

Directions

Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among plates or arrange on a platter and serve.

This recipe has been updated and may differ from what was originally published or broadcast.

Copyright 2001 Television Food Network, G.P. All rights reserved

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Shrimp Scampi: Melting Butter (00:06)

Shrimp Scampi (01:24)

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7 Top-Rated Grilled Shrimp Recipes

So easy and tasty, these top-rated grilled shrimp recipes offer jumbo flavor.

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Shrimp Scampi

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.

We made a quick video on how to make shrimp scampi, check it out!

Shrimp Scampi Recipe

• 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.

1 Sauté garlic, red pepper flakes, in butter and olive oil: 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 Add shrimp and wine: 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 Turn shrimp over to cook on the other side: 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 Toss with parsley, lemon juice, pepper: 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).

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Showing 4 of 104 Comments

• B

Wonderful recipe. We like the shrimp on a small swirl of angel hair pasta. It’s great paired with a veggie combo such as cauliflower, broccoli, zucchini, onions, etc., roasted with a little olive oil and seasoned with our favorite herb mix. Super easy to adjust to serve 2 people or a crowd.

• October 18, 2017

Melisa

I made this last night and it was fantastic! I may have added a bit more garlic and I didn’t actually measure the wine but it came out great. I served it with spaghetti in browned butter with grated Mizithra cheese. My husband loved this. Thanks for the recipe!

• September 1, 2017
• · 1 Reply

Brendon

Added some sliced grape tomatoes for color and sweetness

• August 7, 2017

Sarah

My husband normally hates new recipes but he said that this is a keeper

• July 31, 2017

Lisa

This perfect no adjustment needed

• July 30, 2017

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Classic Shrimp Scampi

Melissa Clark

• Yield 4 servings
• Time 15 minutes

Craig Lee for The New York Times

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.

This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ½ cup dry white wine or broth
• ¾ teaspoon kosher salt , or to taste
• ⅛ teaspoon crushed red pepper flakes , or to taste
• Freshly ground black pepper
• 1 ¾ pounds large or extra-large shrimp , shelled
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta or crusty bread

• Nutritional analysis per serving (4 servings)

  Preparation

  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

  

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  Grilled Shrimp Scampi

  

  Recipe by Chippie1

  

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  Grilled Shrimp Scampi

  SERVES:

  Ingredients Nutrition

  • 1 ⁄₄ cup light olive oil
  • 1 ⁄₄ cup lemon juice
  • 3 tablespoons chopped fresh parsley
  • 1 ⁄₄ cup minced garlic
  • ground black pepper
  • 1 ⁄₄ teaspoon crushed red pepper flakes
  • 1 1 ⁄₂ lbs shrimp

  Directions

  1. In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
  2. Set aside.
  3. Thread thawed shrimp onto skewers and cover with marinade for 30 minutes.
  4. Preheat grill for high heat.
  5. Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.

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  Nutrition Info

  Serving Size: 1 (210 g)

  Servings Per Recipe: 4

  Amt. Per Serving % Daily Value Calories 257.4 Calories from Fat 137 54% Total Fat 15.3 g 23% Saturated Fat 2.1 g 10% Cholesterol 214.3 mg 71% Sodium 966.3 mg 40% Total Carbohydrate 5.6 g 1% Dietary Fiber 0.3 g 1% Sugars 0.5 g 2% Protein 23.8 g 47%

  The Easiest Shrimp Scampi

  

  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 4 Servings

  The Italian scampo (scampi is plural) is actually a prawn or small lobster. In American cuisine, scampi usually refers to shrimp cooked in garlic, lemon, and butter.

  This shrimp scampi is a very popular recipe, and for good reason -- whether you make it for a party or a family dinner, the dish will be a hit. This version is a typical combination of ingredients cooked quickly in the skillet. There are also versions for baked shrimp scampi and a similar garlic shrimp that is cooked in a slow cooker.

  Serve this great tasting shrimp scampi as a first course or appetizer or serve it along with hot cooked rice or angel hair pasta and a salad for a complete meal.

  What You'll Need

  • 1 1/2 pounds extra-large or jumbo shrimp (from 16 to 26 per pound)
  • 1/3 cup clarified butter*
  • 4 tablespoons minced garlic
  • 6 green onions, thinly sliced, optional
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper, to taste

  How to Make It

  1. Peel, devein, and rinse shrimp; set aside.
  2. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned.
  3. Add the shrimp to the garlic, along with the green onions, wine, and lemon juice; cook, stirring, until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.
  4. Add chopped parsley and salt and pepper before serving.
  5. Garnish with lemon slices and parsley sprigs if desired.
  1. Serves four as a main dish or 8 as a first course.

  *How to Clarify Butter - Melt 1/2 cup (1 stick) of unsalted butter in a saucepan over low heat. Simmer until the top is covered with a foam layer. Once the butter stops bubbling and splattering and there's no new foam, remove the butter from the heat and skim off the foam. To remove the remaining solids, line a metal mesh strainer with cheesecloth and strain the butter into another container.

  Shrimp Scampi Recipe

  

  

  Shrimp Scampi Recipe

  

  Ingredients

  • 3 to 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • Hot cooked angel hair pasta

  Directions

  • 3 to 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • Hot cooked angel hair pasta
  1. In a 10-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta. Yield: 4 servings.

  1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.

  

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  Reviews for Shrimp Scampi

  Average Rating

  "This may be better with a few changes. Little bland and too much lemon"

  "This recipe was a hit! We loved it."

  "This dish with all it's flavors is easy to make and absolutely delicious!! I think fresh parsley is a nice touch along with fresh lemons! The only other thing I've added is white cooking wine and have gotten amazing feedback every time I make it and will definitely be serving this again!"

  "Simple to make and everyone liked it."

  "I have tried several shrimp scampi recipes over the years and this one is definitely the best! We added some spinach after to the pasta after draining the water. My husband and I agree that this was restaurant quality. Thanks for sharing!"

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  Grilled Lime Scampi

  If you are multiplying this shrimp recipe to serve four or six people, you should have room on your grill for it all. The smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.

  Ingredients

  • 1 pound peeled and deveined large shrimp
  • 1/3 cup fresh lime juice, divided
  • 1 tablespoon olive oil
  • 1/2 cup butter
  • 2 green onions, chopped
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • Pinch of cayenne pepper
  • 1/4 teaspoon salt

  How to Make It

  Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.

  Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.

  Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.

  Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.

  Pour: Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.

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  Shrimp Marinade

  

  Recipe by ellem8675309

  

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  Shrimp Marinade

  SERVES:

  Ingredients Nutrition

  • 1 -2 lb raw shrimp, peeled and deveined
  • 4 tablespoons soy sauce
  • 2 lemons, juice of
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 ⁄₂ teaspoon red pepper flakes
  • 1 ⁄₂ teaspoon salt

  Directions

  1. Place shrimp on wooden skewers.
  2. Combine all ingredients in large zippered plastic bag.
  3. Marinate at least 2 hours (refrigerated).
  4. Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
  5. Serve with garlic butter dipping sauce.

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  Nutrition Info

  Serving Size: 1 (134 g)

  Servings Per Recipe: 4

  Amt. Per Serving % Daily Value Calories 163.9 Calories from Fat 72 44% Total Fat 8 g 12% Saturated Fat 1.1 g 5% Cholesterol 143.2 mg 47% Sodium 1940.8 mg 80% Total Carbohydrate 5.3 g 1% Dietary Fiber 0.4 g 1% Sugars 1 g 3% Protein 17.8 g 35%

  Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Recipe

  

  Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor. [Photographs and video: Vicky Wasik]

  To get the most flavor in this shrimp scampi, we use vermouth instead of white wine and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special.

  Why It Works

  • Sprinkling the shrimp with baking soda before cooking them guarantees that they'll remain moist and tender, even when cooked over high heat.
  • Vermouth and a mixture of fresh herbs add more flavor than the more common recipes that call for white wine and parsley.
  • By vigorously stirring the butter into the vermouth in the pan, we create an emulsified sauce that is smooth and silky, not oily and greasy.
  • Yield: Serves 4 as a main course, or 6 to 8 as an appetizer
  • Active time: 25 minutes
  • Total time: 25 minutes

  Ingredients

  • 1 pound (450g) large shrimp, peeled and split down the back, veins removed
  • Kosher salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
  • 4 teaspoons (16g) minced garlic (about 4 medium cloves)
  • Pinch red pepper flakes
  • 1/2 cup (120ml) dry vermouth
  • 3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
  • 1 tablespoon (15ml) fresh juice and 1 teaspoon (4g) grated zest from 1 lemon
  • 2 teaspoons (8g) minced parsley, tarragon, and chives

  Directions

  In a large bowl, toss together shrimp with 3/4 teaspoon (3g) kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour.

  In a large skillet, heat 3 tablespoons (45ml) olive oil over high heat until shimmering. Add half of shrimp in an even layer and cook, stirring and turning shrimp occasionally, until pink, barely cooked through, and just starting to turn lightly golden in spots, about 2 minutes. Using a slotted spoon, flexible slotted offset spatula, or tongs, transfer shrimp to a plate. Repeat with remaining shrimp, adding more oil if necessary.

  

• Add remaining 1 tablespoon (15ml) olive oil to skillet along with garlic and red pepper flakes and cook, stirring, until garlic is just starting to turn golden, about 1 minute; lower heat if necessary to prevent scorching.

  

• Add vermouth and boil over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone and vermouth has reduced by about half, about 3 minutes.

  

• Add butter and cook, stirring and swirling pan rapidly as butter melts to create a silky, emulsified sauce. Remove from heat, add lemon juice, and season with salt. Return to medium heat and bring to a simmer, stirring constantly. (If sauce breaks, whisk in a teaspoon or two of water until sauce emulsifies again.)

  

• Return shrimp to skillet, add herbs and lemon zest, and toss until shrimp are coated in sauce and warmed through. Serve immediately.

  

This dish can be served with pasta. To do so, cook linguine or other long noodles until al dente, then toss in the pan with shrimp and sauce, adding a little pasta-cooking water to bind it all together.

This Recipe Appears In

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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