This easy Shrimp Scampi recipe may be one of the best things to happen to a shrimp.
What Does Scampi Mean?
Did you know that scampi is actually the Italian word for prawn, or shrimp? So the name Shrimp Scampi is actually a redundancy. But who cares?
Sometimes the shrimp are broiled, and sometimes they are butterflied, but in the houses of busy people with children lives it is usually made somewhat like this. My kids LOVE this. Charlie calls it “that shrimp.”
Garlic in Shrimp Scampi
This may look like a lot of garlic for little palates, but when it is gently cooked it loses its bite and becomes mellower and sweeter. A pinch of hot pepper flakes boosts the flavor, but of course if you have heat-sensitive offspring, skip it. As for the scallions and parsley, I wouldn’t skip them for the world; they add nice color and a bit of freshness.
BUT there’s no point in adding them if it means you’ll be scraping untouched portions into a Tupperware. Scallions can be picked out, however, though parsley is harder to extricate and more annoying to watch being painstakingly scraped off the shrimp.
Using Frozen Shrimp for Shrimp Scampi
There are many sizes and versions of shrimp available in the freezer aisle. Shrimp is one of the foods I have in the freezer at all times: they defrost quickly, they are of excellent quality, and with a couple of pounds of frozen shrimp at your disposal, you can get dinner on the table fast.
How to Make Easy Shrimp Scampi
Cook your pasta while you make the scampi. Heat a bit of butter and oil (or pick one or the other) in large skillet. Sauté the garlic add the shrimp, and scallions and pepper flakes, if using, season with salt and pepper, and cook, stirring frequently, until the shrimp just turn pink, about 4 minutes.
Add the white wine and cook, until the wine is almost evaporated, 1 or 2 more minutes. Add the chicken broth, and bring to a simmer.
Add the lemon juice, parsley, and adjust seasonings.
Toss well, and serve it up!
Best Shrimp Scampi Cooking Tip
If you’re thinking of serving the shrimp without pasta, you can just use 1 cup of broth which will still make a nice amount of garlicky sauce, and you’ll be happy to have a hunk of crusty bread to soak it all up. Another option is to serve it over hot cooked rice.
What to Serve with Shrimp Scampi:
- Endive, Radicchio and Citrus Salad with Bacon Vinaigrette
- Romaine and Slivered Kale Salad with Lemon Dressing
- Romaine, Pear and Goat Cheese Salad
- Tomato, Red Onion, Watercress, Feta and Olive Salad
- Chimichurri Garlic Bread
More Delicious Shrimp Recipes:
- Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce
- Garlicky Shrimp and Broccoli with Meyer Lemon
- Honey Garlic Shrimp
- Spicy Lemon Shrimp Over Rice
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Easy Shrimp Scampi
- 1 pound linguine fettucine or spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 teaspoons finely minced garlic
- 2 pounds extra-large 21/25 count shrimp (or jumbo!), peeled and deveined
- 4 scallions white and halfway up the green part, sliced (optional)
- Big pinch red pepper flakes optional
- Kosher salt and freshly ground pepper to taste
- ¼ cup dry white wine
- 1 ½ cups less-sodium chicken broth
- 3 tablespoons fresh lemon juice about 2 lemons
- Coarse salt and freshly ground black pepper to taste
- 2 tablespoons minced fresh parsley
- Cook the pasta according to package directions.
- Meanwhile, heat butter and oil in very large skillet over medium heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown). Turn the heat to medium high, add the shrimp, and scallions and pepper flakes, if using, season with salt and pepper, and cook, stirring frequently, until the shrimp just turn pink, about 4 minutes.
- Add the white wine and cook, until the wine is almost evaporated, 1 or 2 more minutes. Add the chicken broth, and bring to a simmer. Add the lemon juice, parsley, and adjust seasonings. Add the pasta, toss well, and you’re done; serve it up!
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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