Shrimp Scampi is a timeless dish that continues to be a favorite on restaurant menus everywhere. It’s a quick and easy meal that’s full of big, bold flavors, and the best part is that it’s ready in hardly any time at all!
What I love most about Shrimp Scampi is how effortless it is to prepare at home. With plenty of garlic and just a few simple ingredients, it’s a dish I often turn to when I’m in the mood for something comforting but still easy.
This recipe highlights the natural sweetness of shrimp, enveloped in a luscious, buttery sauce with a perfect garlic kick. It’s one of my go-to choices for nights when I want a special meal without spending too much time in the kitchen.
Ingredients
- Shallot – Finely diced.
- Garlic
- Extra virgin olive oil
- Jumbo shrimp
- Fresh thyme
- Kosher salt
- Dry white wine
- Lemon juice
- Water
- Butter (salted or unsalted) – Cubed and very cold.
- Parsley – Chopped fine.
How to Make Shrimp Scampi
- Pulse the shallot, 3 cloves of garlic, and 2 tablespoons of olive oil in a food processor until finely chopped and resembling a paste. Set aside.
- Slice the remaining garlic cloves thinly. Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the sliced garlic and thyme sprigs once the oil is hot, cooking for 1 minute.
- Arrange the shrimp in a single layer in the skillet and cook for 1 minute. Flip the shrimp and cook for another minute, or until they just start to turn pink. They will finish cooking in the sauce.
- Remove the shrimp from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet, along with the shallot and garlic paste. Cook for 1-2 minutes, stirring frequently until fragrant.
- Return the thyme sprigs to the skillet, then pour in the white wine, lemon juice and ¼ cup of water. Let it simmer and reduce until only a thin layer of liquid remains.
- Return the shrimp to the skillet.
- Push the shrimp to the sides of the skillet, lower the heat, and slowly whisk in the cold butter cubes, one at a time, into the liquid in the center until the sauce becomes smooth and slightly thickened.
- Toss the shrimp in the sauce, season to taste, sprinkle with parsley, and serve.
Step-By-Step Process
Chef Jenn’s Tips
- Always opt for fresh garlic to get the best flavor.
- Use cold butter to thicken the sauce without breaking it.
- Be careful not to overcook the shrimp; they should be just pink and tender.
- For the best experience, serve the dish immediately.
- Choose a good quality dry white wine to enhance the dish’s flavor.
Recommended
Make It A Meal
Serve Shrimp Scampi over pasta, rice, or polenta for a satisfying meal. Pair it with a crisp green salad and some crusty bread to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp and sauce in a skillet over low heat—avoid microwaving, as this can make the shrimp rubbery. While Shrimp Scampi is best enjoyed fresh, it can be frozen for up to a month, though the shrimp’s texture may change slightly when reheated.
Shrimp Scampi
Ingredients
- 1 shallot finely diced
- 4 – 5 garlic cloves
- ¼ cup extra virgin olive oil
- 1 pound jumbo shrimp
- 2 sprigs fresh thyme
- ½ teaspoon kosher salt
- ¾ cup dry white wine
- 1 tablespoon lemon juice
- ¼ cup water
- 4 tablespoons butter (salted or unsalted) cubed and very cold
- 2 tablespoons parsley chopped fine
Instructions
- Pulse the shallot, 3 cloves of garlic, and 2 tablespoons of olive oil in a food processor until finely chopped and resembling a paste. Set aside.
- Slice the remaining garlic cloves thinly. Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the sliced garlic and thyme sprigs once the oil is hot, cooking for 1 minute.
- Arrange the shrimp in a single layer in the skillet and cook for 1 minute. Flip the shrimp and cook for another minute, or until they just start to turn pink. They will finish cooking in the sauce.
- Remove the shrimp from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet, along with the shallot and garlic paste. Cook for 1-2 minutes, stirring frequently until fragrant.
- Return the thyme sprigs to the skillet, then pour in the white wine, lemon juice and ¼ cup of water. Let it simmer and reduce until only a thin layer of liquid remains.
- Return the shrimp to the skillet.
- Push the shrimp to the sides of the skillet, lower the heat, and slowly whisk in the cold butter cubes, one at a time, into the liquid in the center until the sauce becomes smooth and slightly thickened.
- Toss the shrimp in the sauce, season to taste, sprinkle with parsley, and serve.
Notes
Chef Jenn’s Tips
- Always opt for fresh garlic to get the best flavor.
- Use cold butter to thicken the sauce without breaking it.
- Be careful not to overcook the shrimp; they should be just pink and tender.
- For the best experience, serve the dish immediately.
- Choose a good quality dry white wine to enhance the dish’s flavor.