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Shrimp Scampi

Shrimp Scampi


Shrimp scampi is one of those dishes that is full of flavors, but still lets the flavors of the shrimp shine as the highlight of the dish. Shrimp seem to be a big staple of all fish and at the Rusty Scupper, they put a slightly different spin on the scampi in that they incorporate tomato coulis and capers.

Ingredients

  • 28 Ounces fedelini pasta
  • 4 Tablespoons Parmesan cheese
  • 4 Teaspoons chopped parsley
  • 4 Ounces olive oil
  • 4 Teaspoons basil chiffonade
  • 2 Teaspoons chopped garlic
  • 4 Ounces tomato coulis
  • 8 Ounces diced tomatoes
  • 4 Tablespoons capers
  • 16 Ounces white wine
  • 28 large shrimp, peeled and deveined

Servings4

Calories Per Serving1189

Folate equivalent (total)60µg15%

Riboflavin (B2)0.2mg14.2%


Shrimp Scampi

This shrimp scampi recipe is the best way to make easy look elegant with large shrimp bathed in a garlicky, lemony butter sauce dished up as an appetizer or served as a main with pasta, zucchini noodles, or over rice.


Shrimp Scampi Ingredients

  • 1 Pound Linguini
  • 4 Tablespoons Butter
  • 4 Tablespoons Extra-virgin Olive Oil, Plus More For Drizzling
  • 2 Shallots, Finely Diced
  • 2 Cloves Garlic, Minced
  • Pinch Red Pepper Flakes, Optional
  • 1 Pound Shrimp, Peeled And Deveined
  • Kosher Salt And Freshly Ground Black Pepper
  • 1/2 Cup Dry White Wine
  • Juice Of 1 Lemon
  • 1/4 Cup Finely Chopped Parsley Leaves

Recipe Summary

  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ pounds fresh shrimp, shelled and deveined without tails
  • ½ cup olive oil
  • 4 cloves garlic, minced
  • 1 shallot, chopped
  • ½ cup fresh parsley, minced
  • ½ teaspoon dried oregano, crushed
  • 2 tablespoons white wine
  • 2 tablespoons brandy

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.

In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.

In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.

Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet pour over shrimp.

Place the serving dish of shrimp in a preheated broiler for about 2 minutes.


Garlic Butter Shrimp Scampi

Is it just me or do you all want to go swimming in this pool of butter sauce?

Don’t be shy, guys. There’s nothing wrong with wanting to face plant yourself right into this sauce.

I mean, it’s plenty of butter, garlic, shallots, red pepper flakes, and lemon! And did I mention all of the butter?

But to be honest, I want to do more than just swim in this.

I really just want all the crusty bread in this world to soak up all of this sauce. A single drop should not be left behind.

And when all the sauce has been devoured and inhaled, I’ll just make this again and again.

After all, you just need 20 minutes to whip this up.


  • 1 lb shrimp (large, peeled)
  • 5 cloves garlic
  • 2 tablespoons parsley (finely chopped)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice
  • Pasta or bread

If you are serving the scampi with pasta, set the water to a boil and add a palmful of salt. When it boils, put a large saute pan on another burner and turn the heat on high.

Slice the garlic cloves as thin as you can.

Add the pasta to the boiling water and the butter and olive oil to the saute pan.

Sauté the garlic for a minute or so—do not let it burn—and then add the red pepper flakes.

Add the white wine and a little salt and let it boil furiously for 2 to 3 minutes, then add the shrimp.

Let the shrimp jump in the pan over high heat for 2 to 3 minutes, then turn them and add the parsley and the black pepper. Wait one minute and then mix well and turn off the heat.

The pasta should be done by now, so drain it.

Add the lemon juice to the scampi, then mix it with the pasta and serve at once. If you're going the bread route, just pour the scampi in a bowl and have at it!


How to Make Shrimp Scampi

Follow these incredibly easy instructions for how to make this delicious recipe:

Start by peeling your shrimp leaving the tail on. You can also remove it if you’d like it as it is mostly cosmetic.

Next, gently cook some garlic over low to medium heat in a large pan with olive oil just until you smell it.

Add the shrimp in and cook and stir for about 60 to 90 seconds.

Deglaze with white wine and cook the shrimp for a further 60 to 90 seconds while continuing to stir.

Finish by adding in parsley, lemon juice, red pepper flakes, sea salt, and butter and mix it in until completely combined.


  • 2 tablespoons olive oil, plus extra, if needed
  • 1 ½ pounds (680 g) large shrimp, peeled, deveined and patted dry
  • Salt and pepper to taste (1/8 tsp. each)
  • 3 garlic cloves, minced
  • Large pinch of crushed red pepper flakes
  • ½ cup (120 ml) dry white wine
  • 4 tablespoons (55 g) unsalted butter, cut into 4 pieces
  • 1 lemon, zested and halved lengthwise, one half cut into wedges
  • 1 small bunch Large handful of fresh flat-leaf parsley, chopped

In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside.

Reduce the heat to medium, add the garlic, pepper flakes and a little more oil if the pan seems dry cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from one lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

Tip: As handy as it is to have a stocked freezer, it doesn't help much if dinnertime is approaching and you're staring at a package of rock-hard chicken. Defrosting items in the fridge overnight may be the best and easiest way to ensure they are ready to use, but what if you haven't planned ahead? The microwave is the fastest option, but can be uneven and affect the texture. We prefer this quick-defrost method, which is ideal for thinner ingredients and things like soups that have been frozen flat in resealable plastic bags: Make sure the food is sealed airtight, cover it with cold water in a bowl or pot, and submerge it with a plate or some such. Change the water every 30 minutes until the item is defrosted breaking up pieces of fish or meat when they are soft enough will speed the process. A small container of pesto takes about 10 minutes, shrimp about 15, and boneless chicken breasts about 40.


Barbara Kirkhart Tom Palmer

This actually sounds like a terrible way to cook shrimp scampi. I much prefer to briefly saute some garlic in a mix of butter and olive oil, add a little white wine or dry vermouth, plop in the shrimp, add S&P, cook for a minute or so, turn the shrimp and cook for a few more minutes (seconds?) - you don't want to over cook them - then serve with oo/buttered pasta and good crusty bread. Partially cooking then finishing under a broiler almost guarantees overdone some places, under done others - or all overdone.


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