Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Shrimp Scampi

Scott Phillips

Servings: 4

Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty bread to sop up the garlicky butter sauce. Watch How to Make Shrimp Scampi to see the step-by-step process.

Ingredients

  • 1-1/2 lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined (shells reserved), tails left on, if you like
  • 1 medium carrot, chopped
  • 1 medium rib celery, chopped
  • 1 small yellow onion, halved
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 oz. (4 Tbs.) unsalted butter
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 large cloves garlic, minced (2 Tbs.)
  • 1 Tbs. finely grated lemon zest
  • 1/4 cup dry white wine
  • 1 tsp. fresh lemon juice
  • Crushed red pepper flakes (optional)
  • Lemon wedges for serving

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 290
      Sodium (mg): 400
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 35

Preparation

  • In a 4-quart saucepan, combine the reserved shrimp shells, carrot, celery, onion, and bay leaf. Add 4 cups of water. Bring to a boil over medium-high heat, reduce the heat to a simmer, and cook for 30 minutes. Strain the stock through a fine-mesh sieve and reserve 1/4 cup for the scampi. (Freeze the rest for other uses.)
  • Pat the shrimp dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. In a 12-inch heavy-duty skillet, melt 3 Tbs. of the butter over medium heat. Add the parsley, garlic, and lemon zest and cook, stirring occasionally, until the garlic is lightly golden, 1 to 2 minutes. Raise the heat to high, add the shrimp, and cook until they start to turn pink, about 1 minute. Add the wine and cook until reduced by half, 1 to 2 minutes. Add the reserved shrimp stock and simmer until the shrimp are just cooked through, 1 to 2 minutes. Add the lemon juice and crushed red pepper flakes, if using, and stir to coat.
  • With a slotted spoon, transfer the shrimp to a serving plate. Whisk the remaining 1 Tbs. butter into the sauce. If the sauce seems thin, simmer it gently for a minute or two to thicken. Season to taste with salt and pepper, pour over the shrimp, and serve with the lemon wedges on the side.

Reviews

Rate or Review

Reviews

  • Megann | 07/14/2017

    I have never had Shrimp Scampi before so I don't know what I'm comparing it to. I liked it but I wasn't bowled over. I would make it again though.

  • EMEllison | 04/12/2017

    Made for the first time Sunday and it was excellent. Taking the time to make the stock is worth it. An easy and elegant dinner!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks