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Shrimp Scampi
This easy shrimp scampi recipe has minimal ingredients, but maximum flavor. Using the shrimp shells, a flavorful stock is made with garlic, butter, white wine, and parsley. This buttery garlic sauce coats the tender cooked shrimp and ready to be soaked up with delicious bread.
servings
Ingredients
- 1 1/2 lbs large shrimp (shells on)
- 6 cloves garlic (peeled and minced, (or thinly sliced on mandoline))
- 1 1/2 tsp paprika
- Olive oil
- 2 tbsp + 2 tbsp unsalted butter
- 3/4 cup white wine
- Juice of 1 lemon and 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 cup chopped flat leaf parsley (stems removed)
- Crusty bread for example a baguette (for serving)
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Instructions
- To clean shrimp, hold shrimp by top curve with one hand, then use your fingers to remove the legs (discard the legs). Next begin peeling the shell off the body of the shrimp from the front to the tail of the shrimp. Save these shells! Next, take your index and thumb finger and pinch at the very back of the tail, this will release the tail meat. Next, with a pairing knife, make a small slit along the top of the shrimp and remove the dark vein. Discard the vein. You should have a bowl of shrimp shells and a bowl of cleaned shrimp.
- In the bowl of shrimp add 1 tbsp olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1 1/2 tsp paprika. Toss to evenly coat shrimp with seasoning.
- In a large skillet over medium heat, add 2 tbsp olive oil & 2 tbsp unsalted butter. Once the butter is melted and bubbling, add the shrimp in one layer, do not crowd the pan, you can make two batches if you need to. Cook for about 1 minute on each side. You are looking for the shrimp to make a ‘C’ shape and turn opaque. Remove and set aside on a plate once cooked.
- Add 1 tbsp of olive oil, 2tbsp of butter, the garlic, and the shrimp shells sauce for 1 minute until the garlic is fragrant. Add in the 3/4 cup of white wine, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, allow the wine to reduce by half. Using tongs, remove the shrimp shells from the wine and discard.
- Add in the lemon juice, lemon zest, and parsley. Stir in. Turn the heat off and add the shrimp into the sauce. Toss the shrimp for 1 minute so they are coated in the sauce.
- Serve with a side of crusty bread for dipping.
Notes
Pasta
- If you are making to serve with pasta, RESERVE 1/2 cup of pasta water. Use a few splashes of pasta water at the end of the scampi recipe above, then add in the pasta, toss to combine.
Shrimp shells
- It may seem easier to buy already peeled shrimp and yes you can use them, but the shells in the sauce give it so much flavor I do not recommend skipping it.
Storing and reheating
- Store shrimp in an airtight container in the fridge for up to 3 days.
- When ready to enjoy, you can reheat it in a pan on low heat until heated through.
- You can microwave the shrimp, but it can become rubbery so only microwave for 30 seconds-1 minute.
Nutrition Information
Serving: 5shrimp, Calories: 167kcal (8%), Carbohydrates: 5g (2%), Protein: 24g (48%), Fat: 2g (3%), Saturated Fat: 0.2g (1%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Trans Fat: 0.01g, Cholesterol: 214mg (71%), Sodium: 1259mg (55%), Potassium: 265mg (8%), Fiber: 0.5g (2%), Sugar: 1g (1%), Vitamin A: 714IU (14%), Vitamin C: 1mg (1%), Calcium: 107mg (11%), Iron: 1mg (6%)