Classic Shrimp Scampi

There are few recipes as enduring and endearing as Shrimp Scampi. It’s one of those dishes that never goes out of style and still finds its way onto restaurant menus everywhere.

What I really love about Shrimp Scampi is how easy it is to make at home. With lots of garlic and just a handful of simple ingredients, it’s a dish that I often whip up when I’m craving something comforting yet elegant.

This recipe really brings out the natural sweetness of shrimp, all wrapped up in a rich, buttery sauce with just the right amount of garlic. It’s one of my go-to dishes for those nights when I want something special without spending hours in the kitchen.

History

Shrimp Scampi, a dish rooted in Italian-American cuisine, began to gain popularity in the United States in the 1950s and 1960s. Originally inspired by an Italian dish made with langoustines (small lobsters) sautéed in garlic, butter, and white wine, American cooks adapted the recipe using more readily available shrimp. The name “scampi” itself refers to the method of preparation rather than the specific seafood used. As Italian restaurants flourished and Italian-American cuisine became more mainstream, shrimp scampi emerged as a favorite dish, celebrated for its simplicity and the rich, buttery flavors that paired perfectly with pasta or crusty bread. Its quick preparation and elegant presentation made it a popular choice both in restaurants and for home cooks looking to impress.

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

1. Pulse the shallot, 3 cloves of garlic, and 2 tablespoons of oil in a food processor until finely chopped and like a paste. Set aside.
2. Thinly slice the remaining garlic cloves and heat 1 tablespoon of oil in a large skillet.
3. Add the garlic cloves and thyme sprigs when hot and cook for 1 minute.
4. Add the shrimp in one layer and cook for 1 minute, then flip the shrimp and cook for an additional minute or until they just start to turn pink. They’ll finish cooking in the sauce.
5. Transfer the shrimp to a plate.
6. Add the remaining tablespoon of oil to the skillet along with the shallot and garlic paste. Cook for 1-2 minutes, stirring frequently or until fragrant.
7. Return the thyme sprigs to the skillet, then add the white wine, lemon juice and ¼ cup of water. Simmer to reduce until there’s a thin layer of liquid on the bottom of the skillet.
8. Return the shrimp to the skillet.
9. Scoot the shrimp to the sides of the pan, turn the heat to low, and whisk the cubes of butter, one at a time, into the liquid in the middle of the skillet until the sauce is velvety and slightly thickened.
10. Toss the shrimp in the sauce, season, sprinkle with parsley, and serve.

Chef Jenn’s Tips

• Always use fresh garlic for the best flavor.
• Cold butter helps to thicken the sauce without breaking it.
• Don’t overcook the shrimp; they should be just pink and tender.
• Serve the dish immediately for the best taste and texture.
• Use a good quality dry white wine to enhance the flavor.

Make It A Meal

Serve Shrimp Scampi over a bed of pasta, rice, or polenta for a hearty meal. Pair it with a crisp green salad and a slice of crusty bread to soak up that 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, you can freeze it for up to a month, though the texture of the shrimp might change slightly upon reheating.