How to Make Shrimp Scampi

After making and tasting several different shrimp scampi recipes, I have discovered how to make the best shrimp scampi. Read on and I will show you how to also!

Ok, so what is shrimp scampi you might be asking yourself? It is a well known and loved classic Italian-American dish typically made with shrimp that is sautéed in garlic, butter, lemon juice, white wine, and parsley.

I love to serve it over linguini with my crusty bread and a simple salad.

Some recipes were too lemony, others lacked enough spice, while most were just lacking the necessary flavor that you associate with classic shrimp scampi.

Well, look no further! This recipe is for you. You will love it because it is easy to make, it’s quick, and the final product tastes like you ordered it from a high-end restaurant, (or better!).

Making shrimp scampi is not difficult, but it does require good planning. All ingredients need to be prepped and ready to be added. Shrimp cook very quickly and only need to cook 2 minutes or less per side, depending on their size.

You need to be ready to add other ingredients and remove pan from heat so the shrimp do not overcook. Overcooked shrimp are rubbery, hard, and unappetizing. Make sure you don’t let them overcook. Instead, watch the timer and you will be rewarded with tender, mouthwatering shrimp.

In this post: What you need to make the best shrimp scampi

• Equipment you will need
• Ingredients you will need
• All about shrimp
• How to make this recipe
• What to serve with it
• Frequently Asked Questions
• Rebecca’s Tips for Success

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Equipment you will need to make this recipe:

• large sauté pan – with 2″ sides
• large stock pot with cover
• colander
• 9″ pie plate or plate
• cutting board
• chef’s knife or large sharp knife
• two prep bowls or small bowls
• liquid measuring cup
• kitchen tongs
• measuring spoons
• lemon juicer
• garlic press (optional, you can just finely mince but a garlic press will make your life much easier – I use mine several times a week)

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Ingredients You Will Need To make shrimp scampi:

• Butter – for flavor
• Extra-virgin olive oil – for added good fat

(I have decreased the amount of fat that most recipes call for without sacrificing taste to create a healthier version)

• Garlic cloves – minced or put through a garlic press
• Kosher salt (not table salt)
• crushed red pepper – for a little heat
• fresh ground pepper
• white wine – I like to use chardonnay
• pasta water
• large raw shrimp – shelled and deveined (I buy wild caught frozen this way in 1 lb bags – just thaw right before making recipe)
• lemon – juiced
• Flat leaf Italian parsley – chopped
• Linguini
• Parmesan Reggiano cheese – grated

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All About Shrimp:

When cooked properly, shrimp are a delicious, healthy and a versatile protein! They can be used in many different dishes and make a great alternative to eating red meat. Make sure you select wild caught shrimp vs. farm raised. After searching for a wild caught brand, I prefer Paul Piazza.

In this recipe, I use frozen raw shrimp size 26/35 per lb. which are also known as “Large Shrimp”, that are peeled and deveined.

The following chart will help you understand shrimp sizing and how to make shrimp scampi:

And, if you were wondering why shrimp change color when they are cooked, check out this article which will explain why, from a scientific perspective.

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WARNING

*** DO NOT CONSUME shrimp if you have a known allergy to shellfish!!

This goes without saying, but I feel it is necessary to put in writing. ***

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Here are some benefits of eating shrimp:

1. Shrimp are considered a heathy choice because they are low in saturated fat. Additionally, they are low in calories and high in protein.
2. They are a good source of many nutrients such as selenium, vitamin B12, and iodine. These are important for overall health.
3. Shrimp contain omega-3 fatty acids which, in addition to being beneficial for heart health, they are also important for brain function.
4. They have a mild, sweet taste that can be easily added to many different recipes.
5. Besides them having health benefits, shrimp can be prepared lots of different ways. They can be grilled or sautéed. In addition, they can also be fried or baked.

Roll up your sleeves and lets dive in!

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How to Make Shrimp Scampi:

First Step

Collect and Prep Your Scampi Sauce Ingredients:

• butter – I cut the butter into 3 equal 1 Tbsp. pieces – set aside
• Extra virgin olive oil – measure and set aside
• garlic – mince or put garlic cloves through a garlic press – set aside in small prep bowl with a additional tablespoon of extra virgin olive oil.
• white wine – I use chardonnay as it provides a mellow flavor (just the right acidity). Measure and set aside.
• crushed red pepper – combine the red pepper with the kosher salt and pepper in a small prep bowl. (this way you can just grab and add it quickly when sauteing the garlic)
• kosher salt
• fresh ground pepper

Collect Remaining Ingredients:

• large shrimp – I always use raw, peeled and deveined shrimp. See the above note for the type I prefer. You can leave just the tails on if you want to, which will give a fancier presentation. However, I prefer to remove them, so the meal is easier to eat. I like the simpler way! (I find the best way to thaw the shrimp is in a colander under cold running water until thawed.) Allow to drain and place into a shallow dish. For example, I use a glass pie plate. I also use paper towels to blot up excess water. I sprinkle with more kosher salt and ground pepper to season them even more. Toss to coat.
• linguini, tagliatelle, or favorite long pasta. These types are the perfect style pasta for shrimp scampi. I recommend linguini.
• pasta water – reserve 1/2 cup salted starchy pasta water – I add this along with the wine when sautéing the garlic to help thicken the liquid and add flavor. It also helps the sauce cling to the pasta.
• Italian flat leaf parsley – chopped
• lemon juice – from 1/2 a lemon – I add this to the dish for acidity in addition to the delicious lemon flavor
• parmesan Reggiano – grated – adding a nutty, salty taste.

Second Step

Thaw Shrimp (& peel/de-vein if not already done) and boil water for pasta

• If using frozen shrimp, thaw in a colander under running cold water. This may take you up to 15 minutes or so. Be patient – this is the best way to thaw shrimp!
• Meanwhile, as the shrimp is thawing, place a large pot of salted water and set burner to high heat. When boiling, add pasta and boil per package direction until just Al dente. (do not drain – leave pasta in water) When pasta is just about done, carefully scoop out 1/2 cup pasta water and reserve. I use a handled Pyrex glass measuring cup – this works well. *** When the linguini is almost al dente, start scampi sauce.

Third Step

Add butter and oil, sauté garlic

• In a large skillet, add the butter and olive oil and set burner to medium heat.
• The butter will begin to melt and begin to sizzle. At this point, I lower the heat to low and add the minced garlic, hot pepper, Kosher salt and fresh ground pepper. You want to sauté just until just fragrant, stirring continuously. Make sure the garlic does not burn.

Fourth Step

Sauté shrimp, add remaining ingredients

• Add wine and reserved pasta water and increase heat to medium.
• When it is simmering, add thawed shrimp to pan. Let simmer untouched for 2 minutes. Using tongs, flip and cook other side. You will see the shrimp turning light pink. Cook for an additional 2 minutes. Immediately turn off burner and remove from heat.

• Shrimp cook extraordinarily quick. Do not overcook the shrimp. They will get hard and rubbery if left longer than 2 minutes each side for large shrimp. If you use larger shrimp, cook time will be slightly longer.

• Off heat, add lemon juice and stir in chopped parsley.

• Using tongs, transfer pasta (still in pasta water) into skillet. It is perfectly fine if a little extra water is added with the pasta. Combine everything together in the pan.

• Taste and add seasoning if needed (salt, pepper, etc.)

Final Step

• Transfer pasta and shrimp into a large pasta bowl. Make sure to scrape all the delicious garlic and sauce from the pan. It will result in a very flavorful shrimp scampi.
• Top pasta with grated parmesan cheese – I like to sprinkle some on top and have additional available for the table.

Last but not least…

• Serve immediately, and Enjoy!!

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What to serve with Shrimp Scampi:

• I love to serve my delicious homemade bread with shrimp scampi. It is just the right accompaniment with shrimp scampi to mop up all the scrumptious sauce!

• In addition to serving bread, how about a caprese salad with slices of fresh tomatoes, mozzarella cheese, and basil drizzled with aged balsamic vinegar and extra-virgin olive oil.

• An antipasto platter with olives, roasted peppers, cured meats, and cheeses would also make for a delightful appetizer-style addition.

• If you’re looking to add more veggies, you can also try steamed veggies like asparagus, broccoli, or green beans. They add color, nutrients, and a bit of crunch.

• Another idea is to pair your meal with a glass of chardonnay (like the same wine you used in this recipe!)

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Frequently Asked Questions:

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Rebecca’s Tips For Success:

• My most important tip is to not overcook the shrimp! As mentioned before, shrimp cook extremely quickly. Therefore, set a timer to keep track of how long the shrimp are cooking. Remove them from the heat as soon as they finish cooking. Two minutes per side is usually enough depending on size.

• Make sure to salt your pasta water, adding 1 Tbsp. Kosher salt (not table salt) to 6 quarts of water, then boil.

• Another very important tip is to have all of the ingredients prepped and ready to go before starting recipe. The pasta should be boiling prior to starting the shrimp as you will need to collect and reserve the pasta water for adding to the sauce.

• Either choose peeled and deveined shrimp, or do it yourself. I recommend buying peeled and deveined frozen wild caught shrimp. This makes it much easier to both prepare and to eat.

• Serve shrimp scampi immediately after preparing it. You may also find that any leftovers will absorb the delicious flavors and may actually be even more flavorful the next day. Let me know what you think.

Looking for more pasta recipes? Check out my Mediterranean Pasta!