Southern Shrimp Scampi

By Kim Severson

Southern Shrimp Scampi
Lizzy Johnston for The New York Times
Total Time
20 minutes
Rating
5(1,327)
Comments
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Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.

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Ingredients

Yield:4 servings
  • 3large garlic cloves, finely chopped
  • ½teaspoon salt
  • ½teaspoon freshly ground black pepper
  • 1¼pound large shrimp, preferably wild American shrimp (16/20 or 21/25 count), peeled and deveined
  • 2tablespoons olive oil
  • ½cup wine
  • 6tablespoons butter
  • 1tablespoon lemon juice
  • 2tablespoons chopped Italian parsley
  • ½teaspoon red pepper flakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

366 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 466 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point.

  2. Step 2

    When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent.

  3. Step 3

    Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it.

  4. Step 4

    Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice.

  5. Step 5

    Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.

Ratings

5 out of 5
1,327 user ratings
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Comments

Lynnette

I really had a problem with the method of cooking here. I found that to cook the shrimp the right amount (not overdone) left the garlic very raw and not incorporated into the dish. And to cook the garlic until it was fragrant left the shrimp very overcooked. In the future I will not mix the shrimp and garlic together prior to cooking as suggested here.

Mimi Pond

I used the shrimp shells and some wine, a bit of onion and parsley to simmer a shrimp stock on very low for a couple hours. I strained that and used about a cup of it in lieu of the wine, let it cook down by about half before adding the butter. Served with cheese grits. SO GOOD!

Rob-in-Philly

A few added ideas. First, before adding the shrimp back in, toss in your freshly cooked pasta, and a bit of the pasta water, then put shrimp in with some lemon zest and cover to steam the last cook cycle of the shrimp...so moist and tender this way and the pasta sucks up all the flavors. Sometimes I also add some small brined capers or quartered artichoke hearts. A 2 pot meal with full appeal!

Sally Marisic

Use 8-10 frozen shrimp, defrosted. Sprinkle with garlic salt, salt and pepper, and some Aleppo pepper flakes. Small amount of olive oil gently heated in small cast iron pan. Cook shrimp 1-2 minutes each side. Remove to covered dish. Add 2/4 c. White wine to deglaze pan. Add 3 T. Butter. Sauté diced sweet peppers, red onion, cherry tomatoes. Sauté until soft. Add lemon juice. More salt and pepper. Add shrimp for final heating. Serve over jasmine rice. (I always have leftovers saved in the freezer

kdnyt

I have made this as written many times. Lately I’ve been adding some sugar snap peas which are great with this. This evening I realized I had no white wine I did have some chicken stock; used that and only 4 T of butter. A slightly different flavor but still yummy. I prefer it with the white wine but it’s good to know it works without.

kdnyt

I have made this as written many times. Lately I’ve been adding some sugar snap peas which are great with this. This evening I realized I had no white wine I did have some chicken stock; used that and only 4 T of butter. A slightly different flavor but still yummy. I prefer it with the white wine but it’s good to know it works without.

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