Shrimp Scampi

You won’t believe how easy this comes together in just 15 minutes – perfect for those busy weeknights!

Featured Comment

So easy. So delicious. I’ve made this twice now and will likely make it once a month. I buy frozen shrimp and simply put them in the fridge the night before I am going to make this meal. I put a tad too much zest in it the first time, backed off a little the second time. Perfect meal. Hubby approved!

Tammy

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REASONS TO MAKE SHRIMP SCAMPI

Quick cook time. With a short ingredient list and a few easy steps, you’ll have this fancy meal on your dinner table in less than 30 minutes start to finish, perfect for busy weeknights and weekend company.
Restaurant-quality. This is truly restaurant-quality, if not even better, with bigger, better-quality shrimp.
Versatile. Shrimp scampi can be served over pasta or rice, or served alongside crusty bread and a light salad.

TYPES OF SHRIMP

Wild caught shrimp vs. farmed shrimp

Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.

Frozen vs. fresh shrimp

Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.

INGREDIENTS

Linguine

Linguine is always our go-to since it holds onto all that lovely saucy goodness but you can also substitute spaghetti or fettuccine.

Butter

For richness and creaminess, of course.

Shrimp

Peeled, deveined and thawed overnight (or a quick 5-10 min thaw under cold running water).

Garlic and red pepper flakes

For maximum flavor. You can increase the amount of red pepper flakes for extra heat and spiciness.

White wine

A dry white wine is great here (pinot grigio or sauvignon blanc).

Lemon juice/zest

A little bit of acid goes a long way to help balance out the flavors and richness of the butter. Freshly squeezed is always the way to go (over the bottled stuff).

Parmesan

Add your finishing touches with a healthy dusting of freshly grated Parm.

TIPS AND TRICKS FOR SUCCESS

Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

WHAT TO SERVE WITH SHRIMP SCAMPI

Easy Garlic Parmesan Knots
Easy No Knead Bread
Italian Chopped Salad
Best Chicken Caesar Salad with Homemade Croutons
Garlic Parmesan Roasted Potatoes

TOOLS FOR THIS RECIPE

Large cast iron skillet

SHRIMP SCAMPI: FREQUENTLY ASKED QUESTIONS

Can I use frozen shrimp?

You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).

Do I have to use white wine?

Chicken stock can be used for white wine as a non-alcoholic substitute.

What does the lemon do?

The lemon juice helps balance out the flavors and richness of the butter.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1 day.

Recipe

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients

8 ounces linguine

2 tablespoons unsalted butter

1 pound medium shrimp, peeled and deveined

3 cloves garlic, minced

¼ teaspoon crushed red pepper flakes, or more, to taste

¼ cup white wine*

¼ cup freshly squeezed lemon juice

1 tablespoon lemon zest

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

¼ cup freshly grated Parmesan

Equipment

Cast Iron Skillet

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large cast iron skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
3. Stir in wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes; remove from heat.
4. Stir in pasta, lemon zest and parsley; season with salt and pepper, to taste.
5. Serve immediately, topped with Parmesan.