Shrimp Scampi Recipe

This Shrimp Scampi Recipe is a garlicky and buttery recipe, which features succulent jumbo shrimp and aromatic dry white vermouth. It’s a restaurant-quality dish, ready in about 15 minutes.

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Shrimp Scampi Recipe Ingredients

• 1 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1/4 cup dry white vermouth
• 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves

How To Make Shrimp Scampi Recipe

1. Prep the shrimp: Place the shrimp on a large disposable pie pan or paper plate. Pat them completely dry with a paper towel; moisture prevents browning. Arrange the shrimp so they lay flat, are evenly spaced, and not touching.
2. Sear the shrimp: Heat a large skillet over medium heat. Season the shrimp generously with salt and pepper. Add the butter to the skillet. Once the foaming subsides, raise the heat to high. Carefully invert the plate of shrimp over the skillet so they fall into the pan all at once in a single layer. Cook the shrimp without moving them for 1 minute to develop a crust.
3. Add garlic and flip: Add the minced garlic to the pan and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more, or until pink and opaque. Transfer the cooked shrimp to a bowl.
4. Make the sauce: Return the empty skillet to the heat. Pour in the dry white vermouth and lemon juice. Boil the liquid until it is slightly thickened, about 30 seconds. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Stir in the lemon zest and parsley.
5. Toss and serve: Pour the hot sauce over the reserved shrimp in the bowl. Season with salt and pepper to taste and toss well to combine. Divide among plates or arrange on a platter to serve.

Recipe Tips

• The “Plate Flip” Trick: Arranging the shrimp on a disposable plate and inverting them into the pan ensures all the shrimp hit the heat at the exact same time. This guarantees even cooking and prevents the first few shrimp from becoming rubbery while you place the last few.
• Why Vermouth: Dry vermouth is a fortified wine infused with botanicals. It adds a complex, herbal depth to the sauce that standard white wine doesn’t provide. It also has a longer shelf life than open wine.
• Dry your shrimp: This is the most critical step for flavor. If the shrimp are wet, they will steam instead of sear. You want that golden-brown color for texture and taste.
• Mise en Place: This recipe cooks very fast (under 5 minutes once the heat is on). Have your garlic minced, lemon juiced, and parsley chopped before you start melting the butter.

What To Serve With Shrimp Scampi

The garlic-butter sauce is the star here, so serve with items that can soak it up.

• Pasta: Angel hair, linguine, or spaghetti are classic choices.
• Crusty Bread: A warm baguette or garlic bread for dipping.
• Vegetables: Steamed asparagus, broccoli, or zucchini noodles for a low-carb option.
• Rice: Steamed white rice or a light risotto.

How To Store Shrimp Scampi Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood loses freshness quickly.
• Reheat: Reheat gently in a skillet over low heat just until warm. Do not microwave, as this will make the shrimp rubbery and tough instantly.
• Freeze: It is not recommended to freeze cooked shrimp scampi, as the texture of the shrimp will become grainy upon thawing.

Shrimp Scampi Recipe Nutrition Facts

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 220mg
• Sodium: 650mg
• Total Carbohydrates: 3g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 27g

Nutrition information is estimated per serving.

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