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Shrimp Scampi – A delicious buttery, garlic & white wine seafood dish that needs only a handful of ingredients & a half hour to make. A restaurant favorite – but simple to make at home!
Shrimp Scampi – A Restaurant Favorite
Today I’m sharing one of my favorite seafood recipes – Shrimp Scampi.
It’s one of the simplest Italian seafood dishes to prepare – yet one of the most ordered when dining out. All you need is a handful of ingredients and about a half an hour…
Eat More Sustainable Seafood!
Seafood. I love it. I could live on it. Delicious, delicate & impressive – yet it doesn’t need to be reserved for special occasions. Seafood makes dinner – any night of the week – special.
Seafood is not difficult to make and cooks quickly. It’s often best when prepared simply. Accompanying ingredients should accentuate the delicate flavors, not overpower. Think a drizzle of olive oil or a pat of butter, white wine, garlic or paprika, salt & pepper & a wedge of lemon. These simple ingredients compliment most seafood perfectly.
You can enjoy your dinner even more knowing you’re potentially eating your way to better health. Seafood is high in omega-3s, which are essential for heart health and brain health. Eating seafood just twice a week can help save lives by supporting your heart and brain health, helping to avoid heart disease and stroke.
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Choose Your Shrimp
A few words on shrimp.
Large, Extra Large, Jumbo – size is preference.
What matters is that you buy raw shrimp. It may be tempting to buy cooked shrimp. You figure you can save a few minutes by skipping the shrimp cooking & peeling and toss those already cooked crustaceans right into the sauce. Resist the temptation.
I’m all for cutting corners whenever possible but in this scenario you won’t do your meal any favors. So much flavor comes from the shrimp (and the little bit of tail shell I keep on) while cooking. You can choose to leave the shells completely on while cooking – lots & lots of flavor here – but then you’ll have to deal with removing shells covered in scampi sauce. I remove the shells when shrimp is going into a sauce – any other way those shells stay on.
This Shrimp Scampi comes together in just minutes. The most time & prep work you’ll do here is peeling shrimp. I usually serve Shrimp Scampi over pasta or with a fresh loaf or two of crusty bread for dipping. Whatever makes you happy 🙂
I hope you enjoy!
Amanda ♥
Visit The Seafood Nutrition Partnership for recipes & more information!
Shrimp Scampi
Ingredients
- 2 lbs shrimp deveined & peeled – leave tail shells on
- 1/3 cup olive oil
- 4 cloves garlic minced
- 1 tablespoon parsley flakes or 2-3 tablespoons fresh parsley
- 1 cup white wine
- 1 tablespoon flour
- 2 tablespoon butter
- salt & pepper to taste
- optional 1 lb cooked linguine, rice or crusty bread to serve
Instructions
- Heat olive oil in a large saute pan over medium to medium/high heat.
- Add garlic and saute until fragrant – about a minute.
- Add shrimp & parsley. Saute until the shrimp just start to turn pink, 3-4 minutes.
- Pour in wine and cook a few minutes longer. While cooking add the tablespoon of flour in a small mixing bowl. Add about half a cup of sauce from saute pan and whisk until thoroughly combined.
- Pour slurry (flour mixture) into saute pan and stir/whisk until thoroughly combined. Sauce will be lighter and a bit thickened.
- Remove from heat, stir in butter until melted & combined. Salt & pepper (generously) to taste. Serve immediately. I enjoy this over pasta or with lots of crusty bread for dipping. Enjoy 🙂
Yum! You can’t go wrong with this dish – it’s so good!
Shrimp Scampi is one of my favorite go to meals when I’ve been out running all day and want something quick, easy and comforting.
The perfect pasta meal!!! I just love shrimp with pasta!
What a delightfully simple dinner! I always have shrimp in the freezer for quick meals.
this looks so delicious, Amanda!! I can’t eat shrimp unfortunately, but this sounds so wonderful! Perfect with a nice glass of white wine. Love all your photos, btw. You’re an awesome photographer!
You make this so easy to make, so how can I not make it now?! Pinned!