Chef Andrew Wilkinson
What IS Shrimp Scampi anyways?
Did you know that “scampi” actually means “shrimp”? Shrimp scampi, then, joins “ATM machine” and “Please RSVP” as an unfortunate redundancy… or maybe it’s just so delicious that you have to exclaim twice, once in English and once in Italian!!
Normally when people hear “shrimp scampi”, they think of the buttery, lemony sauce with shrimp over pasta. While that is the most popular way to serve, there are many other delicious pairings for some freshly sautéed shrimp.
Personally, I LOVE serving fresh shrimp scampi over warm toasted garlic bread or jasmine rice pilaf, or adding spinach, asparagus, sun-dried tomato, or even feta cheese!
The KEYS to a Perfect Shrimp Scampi
This recipe is so straightforward and one that every seafood lover should have in their arsenal. Only takes about 25 minutes from start to finish.
The key here is using the right high-quality ingredients. Fresh herbs and garlic make all the difference when crafting your butter sauce, and of course, the shrimp is PARAMOUNT.
I refuse to cook with anything but Naked Shrimp. This is, in my experience, the best shrimp product on the market. It is totally chemical free with no preservatives, no additives, no antibiotics, no phosphates, and no added water. Just pure, natural shrimp.
WHY does this matter? Chemical treatments add water, and weight, to shrimp, but all that water leaches out when they’re cooked, so they don’t sear properly and you will be left with a rubbery, chemical-tasting shrimp.
With Naked Shrimp, you can achieve a beautiful caramelization from the natural sugar present in the shrimp, along with a crisp, clean texture.
Check out this quick video breakdown for some mouthwatering visualizati
Classic Shrimp Scampi
- 1 lb. 21/25 Raw Naked Shrimp thaw & pat dry
- 2 tbsp. Canola Oil
- Kosher Salt + Fresh Ground Pepper to taste
- 1 tbsp. Fresh Garlic chopped
- 1 tbsp. Shallots chopped
- 1 pinch Red Pepper Flakes
- 1/4 cup Dry White Wine use what you drink!
- 1/2 each Lemon zest and juice
- 1 tbsp Cold butter slices
- 1/4 cup Fresh Parsley chopped
- In a 10-inch sauté pan,heat the oil over medium high heat.
- Season Naked Shrimp with Salt + Pepper.
- Add to pan, shrimp should sizzle when they touch the pan.Do not overcrowd pan or move shrimp until ready to flip.
- Cook 3-4 minutes until slightly browned.
- Turn shrimp over with tongs & cook for an additional 1-2 minutes.
- Remove shrimp & reserve them warm.
- Add garlic & shallots to the pan and cook until softened, about 1 minute.
- Add red pepper flakes, wine, and lemon.
- Reduce over high heat until almost dry.
- Add butter and “swirl” pan to melt and create a sauce. Do not boil.
- Add parsley and reserved cooked shrimp. Bring to a quick simmer.
- Coat with sauce and serve.
- Serve over warm toasted garlic bread.
- Toss with freshly cooked pasta.
- Serve over rice pilaf.
- Add fresh spinach,asparagus or small cannellini beans.
- Try with sun-dried tomato and even feta cheese!