Garlic and Butter Shrimp Scampi
Sometimes a good recipe is one that can be completed in short order.
Furthermore, a nice dish that is both pleasing to the eye and the palate and is easy and fast is a fine recipe indeed.
April 29th is National Shrimp Scampi Day. In the time-honored tradition of celebrating Shrimp Scampi, we present this wonderful and easy-to-create Shrimp Scampi recipe.
This recipe also has some very nice variations so that it will please all.
For example, Garlic Butter Shrimp Scampi can be enjoyed as an appetizer or light meal and can certainly be served for dinner with your favourite pasta of choice! You can also keep it low carb and serve over zucchini noodles or with steamed cauliflower!
Either way, it’s delicious!
Have all of your ingredients ready on your kitchen bench and close to your cooking area.
This recipe cooks very fast (5 minutes) which is one of the beautiful aspects of this recipe. You don’t want to be searching around in your refrigerator for a key ingredient while the shrimp are cooking (overcooking 🙁 ) on the stove. Overcooking your shrimp may cause them to be rubbery and tough. This is to be avoided.
The shrimp is cooked in a butter/oil combination. Be careful to not burn the butter. You can use all butter if you wish; just note it will begin to brown while the shrimp are cooking. I think that there is nothing wrong with a little browned butter; perhaps it is even good. I am a bit (perhaps an understatement) of a fan of olive oil, so I do prefer the flavor of a butter/oil mixture in shrimp scampi.
It is a good idea to use extra-large or jumbo shrimp (or prawns) in this recipe. Jumbo shrimp (wow–an oxymoron) are perfect for shrimp scampi!
Moreover, if you can find wild-caught shrimp, then use them. These have better flavor, better color, and are healthier for you too!
Use a good quality white wine. I use a Sauvignon Blanc when cooking this recipe. You can also use a Pinot Grigio or Chardonnay.
Wine can be omitted completely or substituted with chicken broth if you wish. Chicken broth has a much better flavor than fish broth. However, if you have homemade fish broth laying around, you can definitely use that.
And now . . . the recipe . . .
Garlic Butter Shrimp Scampi
Total prep time: 5 minutes
Cooking time: 5 minutes
Servings: 4 yummy servings!
- 2 Tablespoons olive oil
- 4 tablespoons butter
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
- 1 1/4 pounds (600 grams) large shrimp prawns, shelled with tails on or off
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 teaspoon crushed red pepper flakes or to taste (optional)
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
Clean and devein the shrimp. Some people leave the tail on. Leaving the tail on/off is a matter of personal opinion.
Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute).
Next, add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
WOW! You’re done! Plus, it’s a great meal!
Happy National Shrimp Scampi Day to one and all from all at Kitchen & Bath Creations.