My classic shrimp scampi proves the simplest dinners are often the best

Sometimes, all a meal needs in order to shine is fresh ingredients and simple flavors done well. Almost nowhere is this as clearly exemplified as with the classic Italian-American dish, shrimp scampi. The name is a little redundant—scampi is the Italian word for langoustines, a delicious shrimp-like crustacean—but true to its American roots, the dish is made not with langoustines but with plump, pink shrimp. The shrimp are cooked in buttery white wine sauce with the perfect balance of lemony acidity and toasty, punchy garlic, and are usually served either with crusty bread for mopping up the sauce or over a heaping bowl of pasta. Relying on a handful of basic pantry ingredients, shrimp scampi is quick enough to be a weeknight superhero, but it can also be dressed up as a dinner party main. No matter how you serve it, it always satisfies.

What People Are Saying:"This recipe was wonderful! Flavorful, easy, and filling." - BrittanyCW

"This was dandy! Will definitely make it again" - LCLewis

How To Make Shrimp Scampi

INGREDIENTS

• Shrimp: I like the juiciness and chew of large shrimp in my scampi. Either fresh or thawed frozen shrimp can work.
• Garlic: Scampi is unabashedly garlicky—and all the better for it because shrimp and garlic are spectacularly simpatico. I know 9 cloves sounds like a lot, but trust me, I employ them judiciously to build flavor into every element of the dish, from the marinade to the bread crumbs to the sauce.
• Butter: If you are as head-over-heels for garlic butter as I am, then this is the dish for you.
• Bread Crumbs: I opted for panko because nothing crisps up better, and it takes on the flavors of the garlic and lemon zest like a champ.
• Lemon Zest & Juice: Provides a bright, fresh top note and lively acidity that cuts through the richness of the butter sauce and complements the intense savoriness of the shrimp.
• Red Pepper Flakes: A little capsicum kick from red pepper flakes gives another dimension to every bite.
• White Wine: A dry white wine like Pinot Grigio is ideal for scampi—no need to break the bank. The wine forms the base for the sauce, lending sweetness and acidity, while amplifying all the surrounding flavors.

STEP-BY-STEP INSTRUCTIONS

We’ll start with a quick marinade, or dry brine, or whatever you want to call it. Place the shrimp in a large bowl and finely grate 2 garlic cloves over; a microplane is ideal for this. Sprinkle with salt and black pepper, then toss the shrimp to combine. Cover and refrigerate for up to 30 minutes.

Shrimp Scampi Stills

Meanwhile, make the garlic bread crumbs. Melt 2 Tbsp. butter in a small skillet over medium-low heat until the foam subsides. Finely grate 2 garlic cloves into the butter—again, a microplane is ideal—and cook, stirring often, until fragrant, about 2 minutes. Add the bread crumbs and stir to coat. Cook, stirring often, until the crumbs are deep golden brown, 4 to 5 minutes. Add 1 tsp. lemon zest, season generously with salt, and stir to combine. Transfer the bread crumbs to a small bowl.

Shrimp Scampi Stills

Time to cook the shrimp. Pull the shrimp out of the fridge and melt another 2 tablespoons of butter in a large skillet over medium heat. I recommend cooking the shrimp in two batches to avoid crowding the pan. Add half of the shrimp and cook, tossing occasionally, just until pink throughout. Shrimp cook fast; just 2 to 3 minutes should be all you need. Transfer the shrimp to a plate and repeat with the remaining shrimp, adding more butter if the skillet seems dry and transferring to the plate.

Shrimp Scampi Stills

Now for the sauce. In the same skillet, heat the olive oil over medium-high until shimmering. Cook the red pepper flakes and the chopped garlic, stirring often, until the garlic is beginning to brown, 2 to 3 minutes. Pour in the wine and lemon juice and add the remaining 2 tsp. lemon zest. Bring to a simmer and cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce the heat to medium-low. Whisk in the remaining 3 Tbsp. butter, 1 Tbsp. at a time, whisking until the butter is incorporated and the sauce is emulsified. Sprinkle the chopped parsley over; stir to combine.

Return the shrimp and any accumulated juices from the plate to the skillet and toss to coat in the sauce. Cook, stirring occasionally, just until the shrimp is warmed through, about 2 minutes.

Shrimp Scampi Stills

Top with the garlic bread crumbs and more chopped parsley.

Shrimp Scampi Stills

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What is the best white wine for shrimp scampi? I suggest using a dry white wine in this recipe. Some of my favorites: Pinot Grigio, Sauvignon Blanc, or Chardonnay. Use your favorite bottle, or check out our favorite white wine brands for sipping and cooking.
• Can I omit the wine? If you’d prefer to go alcohol-free, try swapping in chicken or vegetable broth. Need a bit more zing? Add some acid with a squeeze of fresh lemon.
• How to turn shrimp scampi into a pasta dish: If you’re looking for shrimp scampi pasta, follow my recipe as directed, then toss the shrimp scampi with a long, thin pasta. I prefer using angel hair, but linguine or even fettuccine will work, or you can check out our copycat Cheesecake Factory shrimp scampi.

What To Serve With Shrimp Scampi

I highly recommend serving shrimp scamp with plenty of crusty bread to soak up every last drop of the delicious garlic-butter sauce. Alternatively, you can serve it over a thin pasta noodle, such as angel hair. Don’t forget to top it with even more of those garlicky, lemony breadcrumbs for a savory crunch in every bite. Accompany it with roasted broccoli or asparagus or an arugula salad, and you’ve got yourself one heck of a meal.

Shrimp Scampi

Shrimp Scampi

Made This?

Let us know how it went in the comments below!

Yields: 4-6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

• 1 1/2 lb.

  large shrimp, peeled, deveined

• 9

  cloves garlic, 5 finely chopped, 4 grated, divided

• Kosher salt

• Freshly ground black pepper

• 7 tbsp.

  unsalted butter, divided

• 1/2 c.

  panko bread crumbs

• 3 tsp.

  finely grated lemon zest, divided

• 1 tbsp.

  extra-virgin olive oil

• 1/2 tsp.

  crushed red pepper flakes

• 1/2 c.

  dry white wine

• Juice of 1 lemon

• 1/3 c.

  fresh parsley, finely chopped, plus more for serving

Directions

In a large bowl, toss shrimp and 2 grated cloves garlic; season with salt and black pepper. Refrigerate until ready to use (no more than 30 minutes).

In a small skillet over medium-low heat, melt 2 Tbsp. butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.

Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 tsp. lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.

In a large skillet over medium heat, melt 2 Tbsp. butter. Working in batches if needed, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.

In same skillet over medium-high heat, heat oil until shimmering. Add red pepper flakes and remaining 5 chopped cloves garlic and cook, stirring, until garlic is beginning to brown, 2 to 3 minutes.

Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 Tbsp. butter, 1 Tbsp. at a time, until butter emulsifies into sauce. Add parsley and stir to combine.

Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.

Top with garlic bread crumbs and parsley.