Shrimp Scampi

March  2, 2012
3 Ratings
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 2-4 depending on portion size
Author Notes

There are many variations of this dish, here is mine. I use fresh giant shrimp, olive oil, butter, garlic, parsley and lemon. It comes together very quickly, actually it takes longer to clean and devein the shrimp than to make this. Serve with pasta in a simple garlic and olive oil sauce or my favorite is a big hunk of warm bread and a salad. —sdebrango

What You'll Need
  • 1 pound fresh large shrimp peeled and deveined
  • 2-3 large garlic clove peeled and smashed
  • 1/4 cup olive oil
  • 1 Zest of one lemon
  • pinch of sea salt
  • 6 tablespoons butter
  • juice of 1 lemon
  • handful of flat leaf parsley chopped
  • splash of olive oil
  • 1/4 cup White wine (Pinot Grigio is nice)
  1. Clean and devein your shrimp. Lay them on paper towels to dry (Its important that they be as dry as possible) I pat them dry then lay them on fresh dry paper towels for 15-30 minutes.
  2. Peel the garlic and place in mortar with a pinch of sea salt and smash it, add some of the olive oil and mix it up. Place shrimp either in bowl or ziplock bag, pour the garlic and oil from the mortar onto the shrimp, add the rest of the oil and the lemon zest. Refrigerate for 30 minutes to 1 hour. Smoosh the bag around to make sure the shrimp are coated with the marinade.
  3. Heat skillet so that its very hot. Place some shrimp (I do 6 at a time) in the very hot pan and sear them just a few seconds on each side (this will depend on the size of the shrimp). Immediately remove to a plate and add more shrimp. Continue until all the shrimp are seared. They will not be cooked through. You may have a little olive oil and garlic left from the marinade. I just added it in the skillet after the shrimp are cooked, quickly sauté the garlic until soft.
  4. Add the butter, splash of olive oil, lemon juice and white wine to the pan, bring to a boil and reduce slightly, place the shrimp back in the pan tossing in the sauce and cook for about a minute. Add the chopped parsley.

See what other Food52ers are saying.

  • AntoniaJames
  • El Bee
    El Bee
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

2 Reviews

El B. May 4, 2018
Fine, up until the put it in the broiler part.

After you take out the partially cooked shrimp, leaving as much oil in the pan as possible, add a lean white wine (a manzanilla works incredibly well here) and lemon juice, boil it down, add butter 'til melted, add back the shrimps, cook for a few minutes depending on the size of the shrimps. Goes without saying, but do no overcook 'em.

Over pasta of with bread.
AntoniaJames March 2, 2012
You're making me hungry! Gorgeous photo, and another great recipe!! ;o)