Shrimp Scampi is the epitome of a quick and elegant weeknight meal. It's a dish that feels incredibly fancy, yet it comes together in under 30 minutes, making it a perfect choice for those evenings when you're short on time but still crave something special. The name itself, "Shrimp Scampi," is a bit of a culinary redundancy. In Italy, "scampi" are actually small, lobster-like crustaceans. However, in the United States, Italian-American chefs began preparing shrimp in the same style as they would scampi, and the name stuck. Today, Shrimp Scampi is a beloved classic, celebrated for its bright, vibrant flavors of garlic, lemon, and white wine, all brought together in a luscious butter sauce.
The beauty of Shrimp Scampi lies in its simplicity and the quality of its ingredients. The star of the show, of course, is the shrimp. For the best flavor and texture, it's always worth opting for fresh, high-quality shrimp. Large or jumbo shrimp are ideal for this dish as they have a wonderfully succulent and meaty bite. You can buy them with the shell on and peel and devein them yourself, or for convenience, you can purchase them already prepared. If you're using frozen shrimp, make sure to thaw them completely before cooking and pat them dry with paper towels to ensure they sear nicely in the pan.
The sauce is where the magic really happens, and it all starts with a generous amount of garlic. Don't be afraid to use a good number of cloves; the garlic is meant to be a prominent flavor in this dish. The garlic is sautéed in a combination of butter and olive oil until it's fragrant and just beginning to turn golden. You want to cook it gently to avoid it becoming bitter. Once the garlic has released its beautiful aroma, it's time to add the shrimp. They cook very quickly, usually in just a couple of minutes per side. You'll know they're done when they turn pink and opaque. It's important not to overcook the shrimp, as they can become tough and rubbery.
The next layer of flavor comes from a splash of dry white wine, such as a Pinot Grigio or Sauvignon Blanc. The wine is used to deglaze the pan, which means scraping up all the delicious browned bits of garlic and shrimp from the bottom. As the wine simmers, the alcohol cooks off, leaving behind a subtle, complex flavor that beautifully complements the sweetness of the shrimp. If you prefer to cook without alcohol, you can substitute the wine with chicken or vegetable broth.
To finish the sauce, a squeeze of fresh lemon juice is essential. The acidity of the lemon cuts through the richness of the butter and brightens up all the other flavors. It's the key to giving Shrimp Scampi its signature fresh and zesty taste. Finally, a sprinkle of red pepper flakes adds a gentle warmth to the dish, while a handful of chopped fresh parsley provides a touch of color and a fresh, herbaceous note.
Shrimp Scampi is most commonly served over a bed of pasta, with linguine or angel hair being classic choices. The long strands of pasta are perfect for twirling and soaking up every last bit of the delectable sauce. However, it's also delicious served with crusty bread for dipping, or over a bed of creamy polenta or zucchini noodles for a lower-carb option. No matter how you choose to serve it, Shrimp Scampi is a dish that is sure to impress. It’s a testament to the fact that sometimes, the most delicious meals are also the simplest.
Ingredients:
500g large shrimp, peeled and deveined
250g linguine or your favorite pasta
4 tablespoons unsalted butter
2 tablespoons olive oil
6-8 cloves garlic, minced
1/2 cup dry white wine (like Pinot Grigio)
Juice of 1 lemon
1/4 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Lemon wedges, for serving
Instructions:
Cook the pasta according to package directions until al dente. Drain, reserving about a cup of the pasta water, and set aside.
While the pasta is cooking, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt and pepper.
In a large skillet or pan, melt 2 tablespoons of butter with the olive oil over medium-high heat.
Add the minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until they are pink and cooked through. Be careful not to overcook them. Remove the shrimp from the skillet and set them aside.
Pour the white wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half.
Stir in the lemon juice and the remaining 2 tablespoons of butter.
Return the cooked pasta and shrimp to the skillet and toss to combine. If the sauce is too thick, you can add a splash of the reserved pasta water to loosen it up.
Stir in the fresh parsley and season with additional salt and pepper if needed.
Serve immediately with extra lemon wedges on the side.
