There's something magical about the combination of plump shrimp, aromatic garlic, and white wine that makes shrimp scampi an eternal favorite. This Italian-American dish transforms simple ingredients into a restaurant-worthy meal in just 20 minutes, making it perfect for both weeknight dinners and special occasions.
The Story Behind Shrimp Scampi
Originally, "scampi" refers to langoustines – tiny lobster-like crustaceans popular in Italian cuisine. When Italian immigrants arrived in America, they substituted readily available shrimp for scampi but kept the name, creating this beloved fusion dish. The preparation method – garlic, white wine, and butter – remained true to Italian traditions.
Ingredients
- 1 pound large shrimp (16-20 count), peeled and deveined
- 8 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1/3 cup dry white wine (such as Pinot Grigio)
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 pound linguine or spaghetti (optional)
Instructions
- Begin by patting the shrimp dry with paper towels. This ensures proper browning. Season generously with salt and pepper.
- If serving with pasta, bring a large pot of salted water to boil and cook according to package directions. Time this so the pasta finishes just as the shrimp is done.
- In a large skillet over medium-high heat, melt 4 tablespoons of butter. Once the butter stops foaming, add half the shrimp in a single layer. Cook for 2 minutes per side until just pink. Transfer to a plate and repeat with remaining shrimp.
- Reduce heat to medium-low. Add remaining butter to the skillet. Once melted, add minced garlic and red pepper flakes. Cook until fragrant, about 30 seconds, being careful not to brown the garlic.
- Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 2-3 minutes.
- Return shrimp to the skillet along with any accumulated juices. Add lemon zest and parsley, tossing to coat the shrimp in the sauce. Cook just until the shrimp are heated through, about 1 minute.
Serving Suggestions
Serve shrimp scampi immediately, either on its own with crusty bread to soak up the delicious sauce, or over al dente pasta. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette.
Chef's Tips
- Choose high-quality, fresh shrimp for the best results. If using frozen shrimp, thaw completely and pat dry before cooking.
- Don't skip patting the shrimp dry – this step ensures proper browning and prevents the sauce from becoming watery.
- Use a good quality white wine that you would drink. The wine's flavor concentrates as it reduces, so the better the wine, the better the sauce.
- Keep a close eye on the garlic when cooking – it can quickly go from golden to burnt, which will make the sauce bitter.
Wine Pairing
The same dry white wine you use in cooking makes an excellent pairing for this dish. A crisp Pinot Grigio or Sauvignon Blanc complements the garlic and lemon flavors while cutting through the richness of the butter sauce.
Whether you're cooking for a romantic dinner or a family meal, this shrimp scampi recipe delivers restaurant-quality results with minimal effort. The key is using fresh ingredients and paying attention to timing. Master this classic, and you'll have a go-to dish that never fails to impress.
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