One of my top 5 favorite Italian dishes to eat is Shrimp Scampi! The recipe I prepared for dinner tonight is an American variant of the original Italian classic. The authentic version of this dish simply calls for sautéing scampi in olive oil, garlic, onions, and white wine. Since I did not have any scampi on hand, I used shrimp with a few other flavorful ingredients. I hope you enjoy my interpretation of Shrimp Scampi! If you try this recipe, please let me know what you think in the comments below!
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Shrimp Scampi
Ingredients
- 16 oz Shrimp, peeled, de-veined, tail removed
- 4 oz Angelhair or Linguini Pasta
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 1 large Shallot, julienned
- 6 cloves Garlic, minced
- 10 Cherry Tomatoes, chopped
- Juice of 1 Lemon
- 1/3 cup Fresh Italian Parsley, rough chopped
- 1/4 cup Dry White Wine
- 1/2 cup Chicken Broth
- 2 tsp Red Pepper Flakes
- Salt & Fresh Cracked Black Pepper
- Parmesan Cheese, garnish
Instructions
- Take a 4 quart sauce pot, add water, and generously season with salt. Turn on heat and allow water to come to a boil.
Sauté Shrimp
- Clean and drain your shrimp. Season with salt and pepper to taste, red pepper flakes, and the squeeze of 1/2 lemon.
- Heat a nonstick pan over medium heat and add 1 tablespoon of butter and drizzle in olive oil. Once oil and butter have melted together, sear your shrimp on both sides. Your shrimp should cook in about 2 minutes depending on the size of your shrimp and pan heat. Be careful to not overcook your shrimp. Once your shrimp is cooked, remove from heat and set aside.
Shrimp Scampi Sauce
- Heat a nonstick pan over medium heat and add 1 tablespoon of butter and drizzle in olive oil once your pan is hot.
- Once oil and butter have melted together, add shallots, season with salt and pepper to taste and allow them to cook until fragrant. Stir occasionally. Once shallots turn translucent, add in your garlic. Stir and sauté for about 2 minutes. Adjust heat to ensure garlic does not cook too fast, you want the flavors to melt together in this dish! Once ingredients have had time to cook, deglaze your pan with 1/4 cup of dry white wine. Continue to cook until most of the alcohol has cooked off.
- Next add in your cherry tomatoes, cook these until they begin to soften and blend in with your other ingredients. Once your tomatoes are soft, add in your chicken broth, and a squeeze of 1/2 lemon (feel free to zest your lemon if you enjoy a lot of lemon flavor). Allow sauce to cook on low-medium heat until it reaches a simmer. Stir occasionally. Taste your sauce and add salt and pepper as needed.
- When your sauce reaches a simmer, add in your cooked shrimp and fold in parsley. Allow sauce to cook on low-medium heat for about 5 minutes until parsley is soft. Taste and season your sauce with salt and pepper to taste.
- As your sauce is starting to finish, your water should be boiling by this point. Add in pasta and allow it to come to a boil until it is al dente. Stir your pasta with tongs occasionally to prevent the noodles from sticking together. Once your pasta is al dente, remove it from the burner and strain. Please do not rinse your pasta with water when straining! You want to pasta to retain its starch, which will help it absorb the amazing sauce you just made.
- After straining your pasta, add it to the pan with your shrimp scampi sauce. Toss your pasta until it is coated evenly. Garnish with grated Parmesan cheese. Enjoy!
Like this?Leave a comment below!
This recipe looks so good! I am hungry right now. Seeing your post makes me more hungry. <3 Im gonna save this post for future reference. <3
I have never made shrimp scampi; love how easy your recipe looks! Will have to give your recipe a try.
Such a delicious recipe. I love shrimps and prawns. Will definitely love to prepare it. You have explained it so well.
This looks really yummy and a quick and simple recipe. I love love love prawns/shrimp, so I will give this one a try (:
Ashlee | ashleemoyo.com
My husband would love this. Since I am allergic, I allow my husband to handle all of the seafood consumed in our house!
this sounds wonderful. I would love to make this tonight but sadly no shrimp in the house and with the coronavirus, I’m dependant on instacart. do you have a suggestion for alternate meat?
Thank you! I would recommend imitation crabmeat which is also vegetarian friendly!
This dish looks yummy. I’m allergic to shrimp, but I make it for my family all the time (I just eat something else). I feel like this is something that they would enjoy very much, so I may try to make it this weekend or have my daughter make it for her home ec class. 🙂
Shrimp scampi is one of my faves too! Shopping for the ingredients to try it out!