SHRIMP SCAMPI

This quick and easy shrimp scampi recipe is perfect for a busy weeknight dinner. With simple ingredients and minimal prep time, you can have a delicious meal on the table in no time. Serve over angel hair pasta or zucchini noodles for a low-carb option.
DELICIOUS SHRIMP SCAMPI IN MINUTES
This dish is elegant enough for company yet easy enough for a weeknight. For an over-the-top meal, serve it with a simple garden salad and no knead bread. This incredible flavor burst is perfect if you have 15 minutes and love shrimp like I do! Be careful not to overcook your shrimp. Those little guys cook up fast! Spend a little extra change and get the large wild-caught shrimp. They taste better and are a little better for you. If you like this recipe, try shrimp and grits, shrimp fried rice, shrimp enchiladas, and shrimp pasta salad.

WHERE DID THE NAME SCAMPI COME FROM?
The word scampi is the plural for scampo, a tiny lobster-like crustacean from Scotland (also known as langoustines). When adapting this recipe to American cooking, Italian cooks replaced the scampi with shrimp, hence the name shrimp scampi.

SHRIMP SCAMPI INGREDIENTS
Pasta – thin spaghetti or angel hair
Shrimp – large and wild-caught
Butter – salted or unsalted
Olive oil – extra virgin
Vegetables – asparagus, garlic, and grape tomatoes
White wine – like Chardonnay, Pinot Grigio, or Sauvignon Blanc
Lemon juice – fresh, please
Seasonings – chopped fresh parsley, red pepper flakes, kosher salt, freshly ground black pepper
Parmesan cheese – freshly grated
RECIPE TIPS

This recipe moves quite quickly, so have everything ready and nearby.
If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
Use fresh grated Parmesan cheese as it is so flavorful and does make a difference.
Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
STORAGE AND REHEAT
Leftovers can be stored in an airtight container in the fridge for up to 3 days, provided the shrimp are fresh. Reheat in the microwave at reduced power or on the stovetop over low heat with a splash of water.

FREQUENTLY ASKED QUESTIONS
What kind of wine should I use for this recipe?
Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you dislike using wine in your cooking, you can substitute chicken broth.

How do I know when shrimp are cooked through?
Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a “C” shape. Do not overcook them, as they will get tough and rubbery.

How do I reheat leftovers?
Reheat in the microwave at reduced power or on the stovetop over low heat with a splash of water.

MORE SHRIMP RECIPES
Ingredients
8 ounces thin spaghetti or angel hair pasta
1 lb. large shrimp shelled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
1/4 pound asparagus trimmed and cut in 1/2 inch segments
4 large cloves garlic minced
2/3 cup sliced grape tomatoes
1/2 cup dry white wine see notes
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/8 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
Fresh Parmesan cheese
InstructionsBring a large pot of water to a boil. Cook pasta according to box instructions and drain well.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp in a single layer. Cook 1 1/2-2 minutes per side or until cooked through. Remove shrimp to plate cover and keep warm.
Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp-tender, stirring frequently; approximately 4-5 minutes. Add garlic and cook for 1 minute, stirring constantly. Add grape tomatoes cooking for 30 seconds, stirring several times. Add the wine and cook for 1 minute, letting it reduce some.
Add the shrimp back to the skillet, along with the lemon juice, parsley, and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste. Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.
Video
Notes
This recipe moves quite quickly, so have everything ready and in close proximity.
If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a “C” shape. Do not overcook them, as they will get tough and rubbery.
Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you don’t like to use wine in your cooking, you can substitute chicken broth.
Nutrition
Calories: 486kcal | Carbohydrates: 47g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 146mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 2mg