Shrimp scampi is a classic Italian-American dish that exploded in popularity in the United States during the 1960s. With its buttery garlic flavor and quick preparation, it’s easy to see why it became a favorite in households across the country. So what exactly does shrimp scampi contain? Let’s take a closer look at this delicious recipe.
A Brief History of Shrimp Scampi
While Italy has many long-standing seafood traditions, shrimp scampi is actually an Italian-American creation. During the post-World War II era, Italian dishes like chicken parmesan and shrimp scampi became popularized in the States. Chefs were eager to make Italian cooking accessible to American home cooks.
The name “shrimp scampi” is a nod to scampo, the Italian word for langoustine lobster. Langoustine have a similar sweet flavor and texture to shrimp. However, true scampi dishes use this lobster variety rather than shrimp. Since langoustine lobster was hard to find in the U.S. at the time, restaurants adapted the recipe to use farmed shrimp instead. This gave rise to the Italian-American shrimp scampi we know and love today.
Traditional Ingredients in Shrimp Scampi
The beauty of shrimp scampi lies in its simplicity. The sauce has just a handful of basic ingredients, as follows:
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Shrimp – Jumbo shrimp are preferred since they have the most robust flavor and texture Shrimp are typically shelled but can be cooked with tails on for presentation
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Garlic – An abundant amount of garlic is used anywhere from 4-6 cloves for 1 pound of shrimp. The garlic clove count can be adjusted based on personal preference.
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Butter – Salted butter provides rich flavor as it melts into the garlicky sauce. Some recipes may use olive oil instead of or in addition to butter.
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White wine – A dry white wine like Pinot Grigio adds a punch of acidity to balance the richness of the butter. The wine also contributes flavor complexity. Chicken or fish broth can be substituted for those who avoid alcohol.
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Lemon – Fresh lemon juice brightens up shrimp scampi with citrus zest. The juice often gets added near the end to preserve its tangy flavor.
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Parsley – Fresh flat-leaf Italian parsley lends herbaceousness and freshness. It also gives the dish a pop of color contrast.
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Salt and pepper – Kosher salt and freshly cracked black pepper flavor the shrimp and sauce. Red pepper flakes may be used too for a hint of heat.
Modern Shrimp Scampi Variations
Traditional shrimp scampi uses minimal ingredients to let the shrimp shine. However, home cooks and restaurants often add their own twist with extra components:
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Breadcrumbs – Buttery toasted breadcrumbs provide crunch and texture contrast on top. Panko or French breadcrumbs are classic choices.
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Cheese – Parmesan, Pecorino Romano, or a Italian cheese blend enrich the sauce when stirred in or sprinkled on top.
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Herbs – Oregano, basil, and chives augment the parsley flavor.
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Spices – Red pepper flakes, black pepper, paprika, and celery salt amp up the flavor.
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Seafood – Clams, mussels, scallops, or crab meat create a medley of seafood flavors.
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Vegetables – Onions, shallots, tomatoes, or bell peppers add aromatic complexity.
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Pasta – While not traditional, linguine or angel hair pasta make perfect vessels to soak up the scampi sauce.
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Rice – Rather than pasta, rice like risotto, farro, or orzo can serve as the base.
The core components of shrimp, garlic, butter, wine, and lemon still do the heavy lifting in these creative renditions. The extra ingredients simply provide further layers of flavor and texture. Purists argue against too many additions, believing they overpower the shrimp. Ultimately it comes down to personal preference and how adventurous you want to get!
Step-By-Step Guide to Making Shrimp Scampi
Part of shrimp scampi’s appeal is how quick and easy it is to make. Here is an outline of the basic steps:
1. Prep the shrimp. Rinse, peel, and devein the shrimp, keeping the tails on if desired. Dry the shrimp thoroughly with paper towels and season with salt and pepper. This helps ensure even cooking.
2. Cook any aromatics. Heat the olive oil or butter over medium-high heat. Cook any onions, garlic, or herbs just until fragrant, about 1 minute.
3. Sear the shrimp. Raise the heat to high and add the shrimp in a single layer. Cook for 1-2 minutes per side until pink. Transfer to a plate once opaque.
4. Make the sauce. Reduce heat to medium and add wine or broth. Simmer to reduce slightly. Whisk in the lemon juice and remaining butter until emulsified into a creamy sauce.
5. Return the shrimp to the pan. Add the cooked shrimp back into the pan and turn to coat in the sauce. Sprinkle on any garnishes like parsley or breadcrumbs.
6. Serve immediately. Transfer shrimp with sauce to serving dishes right away. Shrimp overcooks quickly and can become rubbery. Best enjoyed straight from the pan!
That’s really all there is to it! Just 6 easy steps deliver big flavor payoff. While quick-cooking, it does require giving the pan your full attention at the end to prevent overdone shrimp.
Best Practices for Perfectly Cooked Shrimp
Shrimp scampi goes from succulent to rubbery in the blink of an eye. Follow these tips for optimally cooked shrimp every time:
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Choose large shrimp. Jumbo or colossal shrimp have the most flavor and juiciest texture. Smaller shrimp overcook too quickly.
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Don’t overcrowd. Cook shrimp in a single layer with space between each one. Crowding steams rather than sears.
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Pat shrimp dry. Drying shrimp well prevents steaming from excess moisture. Dry surfaces brown better.
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Cook at a high temperature. Use high heat to sear and develop flavor. Lower heat risks uneven cooking.
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Don’t overcook. Once shrimp turn opaque and pink, remove them immediately. They will continue to cook off heat.
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Let shrimp come to room temperature. Cold shrimp from the fridge will increase the cooking time.
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Butterfly super large shrimp. Splitting jumbo shrimp partway through the back allows them to cook faster and more evenly.
Execute these tips carefully, and you’ll be rewarded with plump, juicy, flavor-packed shrimp scampi straight from the pan.
What to Serve with Shrimp Scampi
Shrimp scampi is extremely versatile when it comes to serving. The possibilities are endless!
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Pasta – Toss with spaghetti, linguine, angel hair, capellini, bucatini, or gluten-free pasta.
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Rice – Serve over risotto, farro, orzo, arborio, basmati, or cauliflower rice.
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Bread – Dunk crusty artisanal bread in the garlicky sauce for dipping.
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Vegetables – Spoon scampi sauce over steamed broccoli, green beans, asparagus or roasted potatoes.
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Salad – Pile shrimp scampi on top of fresh green, pasta, grain, or Greek salads.
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Pizza – Top baked pizza crusts with shrimp scampi for an easy meal.
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Polenta – Prepare soft creamy polenta and layer with shrimp and garlicky goodness.
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Noodles – For a lighter option, use zucchini or kelp noodles instead of traditional wheat pasta.
Shrimp covered in rich, zesty scampi sauce benefits just about any dish you pair it with! Serve scampi over your favorite grain, vegetable, salad, or starch for easy, elegant meals.
Storing and Reheating Leftovers
Like many seafood dishes, shrimp scampi is best fresh out of the pan. But you may have leftovers depending on how much you make. Here are some storage tips:
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Allow shrimp scampi to cool completely before refrigerating in an airtight container.
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To retain texture, store shrimp and sauce separately with sauce on the bottom.
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Consume leftovers within 3-4 days for best quality.
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When reheating, use medium-low heat on the stovetop. Add a splash of wine or lemon juice to refresh.
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Don’t microwave shrimp, as it turns rubbery. Sauce can be gently warmed in the microwave.
How To Make Shrimp Scampi
Make the sauce. Melt the butter and oil in a large skillet. Add the garlic and saute for 30 seconds, then add the wine, salt, and red pepper flakes. Bring the sauce to a simmer and let the liquid reduce by half.
Sauté the shrimp. Add the shrimp and sauté for about 3 minutes, until just cooked through. Keep your eye on the time as shrimp can easily overcook and become rubbery!.
Garnish. Don’t forget the final touches! Squeeze fresh lemon juice on top and toss everything with the parsley.
How to Serve Shrimp Scampi
- Serve with a side dish. I like to eat shrimp scampi with mashed potatoes, cauliflower, or black lentils. After the main dish, a side of greens like roasted asparagus or spinach with garlic sauce
- Toss with noodles. In the spring and summer, shrimp scampi with fresh zucchini noodles is one of my favorite meals.
- Make a salad or bowl. When you want to add a hearty protein to a bowl or salad, this shrimp scampi is always a good choice.
- Store for the week: I love making shrimp ahead of time because it lasts for three to four days in the fridge. To make tasty meals all week (like I do when I meal prep for Spring), just heat it up in the microwave for a few seconds.
- Freeze for later: You can freeze shrimp scampi for up to three months if you want to save it for another month. Let it thaw in the fridge the night before you want to eat it.
There’s so much to love about shrimp. Keep a frozen bag on hand to make all of these shrimp recipes. It’s quick and easy to cook, goes well with many flavors, and is very healthy.
Please let me know what you think of this shrimp scampi recipe after you make it. Your review helps other readers!.
- ▢ 3 tablespoons butter
- ▢ 2 tablespoons extra-virgin olive oil
- ▢ 4 garlic cloves, minced
- ▢ ½ cup dry white wine
- ▢ 1 teaspoon kosher salt
- ▢ ¼ teaspoon red pepper flakes
- ▢ 1 and a half pounds of large or jumbo shrimp, peeled and boned
- ▢ ½ lemon
- ▢ 2 tablespoons finely chopped fresh parsley
- Make the sauce. Mix the butter and oil in a big pan over medium-low heat. Add the garlic and saute for 30 seconds. Add the wine, salt, and red pepper flakes. Bring to a simmer, then stir every now and then for about two to three minutes to cut the amount by half.
- Saute the shrimp. Put the shrimp in the pan and cook them for three minutes, until they are just barely done.
- Garnish. Add the lemon juice and herbs, then mix them together.
- For those who don’t drink, just replace the white wine with chicken broth.
- You can use other herbs instead of parsley. Cilantro, tarragon, dill, or chives are all soft herbs that you can use instead. Each will give the shrimp scampi a slightly different taste, so you’ll never get tired of this recipe.
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Recipe originally published March 2023, but updated to include new information and a video for your benefit!