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A plate of shrimp scampi on a table.

Shrimp Scampi

Chef Jenn
Shrimp Scampi is a retro favorite from the 1950s, blending garlic, wine, and buttery shrimp. This timeless dish is quick, flavorful, and perfect for a nostalgic meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 348 kcal

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 oil in a food processor until finely chopped and like a paste. Set aside.
  • Thinly slice the remaining garlic cloves and heat 1 tablespoon of oil in a large skillet.
  • Add the garlic cloves and thyme sprigs when hot and cook for 1 minute.
  • 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.
  • Transfer the shrimp to a plate.
  • 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.
  • Return the thyme sprigs to the skillet, 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.
  • Return the shrimp to the skillet.
  • 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.
  • Toss the shrimp in the sauce, season, sprinkle with parsley, and serve.

Notes

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.

Nutrition

Serving: 0.5cup shrimpCalories: 348kcalCarbohydrates: 5gProtein: 16gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 173mgSodium: 1028mgPotassium: 215mgFiber: 0.4gSugar: 1gVitamin A: 747IUVitamin C: 6mgCalcium: 82mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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