Make Restaurant-Quality Shrimp Scampi at Home With Our Easy Recipe (2024)

If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked—it's actually quick and easy to make at home. This recipe, which includes a fast stock to intensify the sauce, guarantees jumbo flavor in no time at all. The key is not to overcook the shrimp.

Cook the classic garlic, butter, and white wine preparation—it’s so good you’ll want to make it more than once—then get creative with the two variations below, one with tomato and capers, the other with mustard and thyme. Whichever version you choose, it will be perfect for serving over polenta, linguine, or toasted Italian bread.

What Is Shrimp Scampi?

Scampi is an Italian word for the small lobster-like crustaceans known as langoustines. When Italian cooks in the United States couldn't find scampi, they used shrimp in the same garlic-and-butter preparation, and the dish became known as shrimp scampi. It has since become a staple of Italian-American cuisine.

How to Serve Shrimp Scampi

There's no one right way to enjoy your creation, but there are three delicious combinations we think are always winners.

Pasta: Simply toss the finished shrimp with pasta. Cook 8 ounces thin spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Before returning the shrimp to the skillet, stir in the noodles, then the shrimp and the reserved cup of pasta water. Toss in another tablespoon of softened unsalted butter; season following the instructions in step 6 of the recipe.

Polenta: If you want to pair your shrimp with something other than pasta, consider spooning it over polenta. Bring 2 cups each chicken stock and water to a boil, then whisk in 1 cup of instant polenta. Simmer, stirring occasionally, until thick, about seven minutes. Stir in 1 cup of grated Parmigiano-Reggiano and 2 tablespoons unsalted butter; season with salt and pepper.

Baked Bread: Is anything better than shrimp scampi with baked bread? Preheat the oven to 450 degrees Fahrenheit. Toss 2 cups of coarsely torn rustic bread with 2 tablespoons of extra-virgin olive oil. Toast on a baking sheet until golden, about five minutes. Sprinkle over cooked shrimp and sauce in baking dish; bake five minutes more.

1. Toss shrimp with garlic and salt; heat skillet:

   In a bowl, toss shrimp with 1 teaspoon garlic and 1/2 teaspoon salt. Heat a large skillet over medium-high.

2. Cook shrimp:

   Add oil and shrimp and cook until they begin to curl. Turn and cook until just opaque, about 2 minutes total. Transfer to a plate.

   See Also

   14 Fresh Tuna Recipes That Are Ready in a Flash

3. Reduce heat, add garlic and red pepper flakes:

   Reduce heat to medium. Add remaining 1 tablespoon garlic and red-pepper flakes to skillet; cook until fragrant, about 15 seconds.

4. Add wine and cook:

   Add wine, increase heat to high, and boil until reduced to about 2 tablespoons, 2 to 3 minutes.

5. Add shrimp stock and lemon juice:

   Add shrimp stock (if using) and lemon juice; boil 30 seconds, then remove from heat.

6. Add butter, return shrimp to pan, and season:

   Stir in butter to form an emulsified sauce. Return shrimp to skillet and toss to coat. Season with salt, pepper, and more lemon juice. Sprinkle with parsley and serve.

Variations

While the classic preparation lends itself to several different serving methods, there are a couple of riffs on traditional shrimp scampi that we really like. Whether you choose to add capers and tomatoes or mustard and thyme, make the tweaks below to the standard recipe for delicious results.

Shrimp Scampi With Capers and Tomato

Add 2 teaspoons drained capers, 1 cup halved cherry tomatoes, and an additional 1 tablespoon olive oil when sautéing the garlic in step 1; cook an additional 1 to 2 minutes, then proceed with the recipe.

Shrimp Scampi With Mustard and Thyme

In step 3, replace the red-pepper flakes with 2 teaspoons country-style Dijon mustard and 1 teaspoon minced fresh thyme. Replace the wine with dry vermouth in step 4. Omit the parsley.

Storage

Any leftovers can be stored in an airtight container in the refrigerator for up to two days.

Frequently Asked Questions

Why is my shrimp scampi dry?

Your shrimp scampi is probably dry because the shrimp cooked too long and dried out. Shrimp go from raw to overcooked fast. Watch the shrimp as they cook, they only need about two minutes.

Can you make shrimp scampi with cooked shrimp?

No, you need raw shrimp for shrimp scampi, previously cooked shrimp will not work for this dish. The shrimp only take a couple of minutes to cook.

Other Shrimp Recipes to Try:

• Shrimp Francese
• Linguine With Shrimp and White Wine
• Spaghetti and Shrimp Meatballs
• Shrimp With Zucchini and Spicy Cous Cous
• Shrimp Maque Choux