“One day I decided to make some Shrimp Scampi. But then I got to thinking: what does “scampi” mean? So, I did a little research and found out that scampi is the Italian word for a shellfish also known as langoustine. They look like tiny lobsters and are not very easy to find in the US. When Italian immigrants wanted to make scampi here in the US, they substituted shrimp and called it Shrimp Scampi, which I guess means Fake Scampi! There are various ways the dish can be prepared, but it’s usually made with 3 simple ingredients: shrimp, olive oil and garlic. My version has a few extra ingredients that add some complexity of taste without complexity of preparation.” ~ Bobbi
| Prep Time | |
| 15-20 minutes (start to finish) |
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Easy!
Moderate to Expensive depending on shrimp (frozen is cheaper)
Serves:4
Serving Size:1/4 pound (4 ounces)
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This is a simple shrimp dish that is hard to improve. Be sure to use lots of garlic! We prefer to serve this over pasta, but you could serve it over rice or just use some crusty peasant bread to sop up with garlicky sauce. Our photo shows a variation with artichoke hearts and green onions.
Tools:knife and cutting board, large (10 to 12-inch) skillet
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- 1 pound shrimp fresh or frozen
- 6 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil or high heat cooking oil
- 1/4 cup white wine (cooking wine will do)
- 1 pinch salt
- 1 pinch black pepper ground
- 1 pinch red pepper flakes
- 1/4 cup Italian parsley chopped
- 1/4 cup Parmesan cheese grated or shredded
- 1 lemon
- If using fresh shrimp, peel and clean.* If using frozen shrimp, buy it already peeled and deveined. Thaw by placing bag in a bowl of warm water for 30 minutes.
- Mince the garlic. Heat the butter and olive oil in a large skillet over medium-low heat. Add the garlic; cook and stir for a short while, about 30 seconds, stirring continually to keep garlic from burning. (Can remove from heat at this point and let stand about 15-30 minutes, to intensify the garlic flavor.)
- Add the wine and simmer for about 2-3 minutes to reduce wine by half.
- Add shrimp, salt, pepper and red pepper flakes. Simmer for about 3-5 minutes, stirring often. Shrimp is done when it’s pink and opaque. (The timing depends on the size of shrimp. Frozen shrimp usually requires less time to cook than fresh.)
- While shrimp cooks, chop the parsley and grate the cheese, if needed. Remove from heat and stir in parsley and cheese.
- Cut lemon in quarters and serve on side as a garnish. Squeeze some lemon juice on top if desired.
SERVING SUGGESTION:
Serve alone, over pasta (choose whole grain or gluten-free) or brown rice, or with a crusty bread. Top with more Parmesan cheese if desired. Add a green salad or vegetable.
VARIATIONS:
- Add 1 cup sliced mushrooms along with shrimp.
- Add 1/2 cup quartered artichoke hearts along with shrimp.
- Use sliced green onions as a garnish instead of parsley.
- Do all of the above, or any combination.
* Chef’s Tip: Shrimp have a “vein” down the back that might be black. Cleaning, or deveining, the shrimp involves making a small incision with a sharp knife along the vein and then pulling it out. (Remove the shell first.) You can sometimes order shrimp from the grocery store ahead of time and ask them to shell and clean them for you, often at no extra charge.
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