How to Make Shrimp ScampiWhether serving it as an appetizer or tossed with linguine for a main course, learn how to make shrimp scampi for a dish laden with all the flavors of the Mediterranean.
It's important to know how to clean and devein shrimp, as the raw shellfish typically come with the shells on and the intestinal tract (the dark "vein" along the top) still inside. Simply peel off the shell--it's up to you whether or not the tail stays on for presentation. Run a paring knife down the back of the shrimp to remove the vein.
White wine is an important ingredient in shrimp scampi--this isn't the time to use subpar wine. Select a bottle that you'd be happy to sip along with the dish. This doesn't mean you'll need to spend a fortune; there are plenty of budget-friendly, good-quality wines available.
Resist any temptation to skip the fresh herbs. Not only do parsley and thyme add a bit of color to the dish, they also help brighten the flavor considerably. Add the herbs just before serving so they maintain their maximum flavor.
-Hi everyone, I'm Judith. Well today, we're making shrimp scampi style, yes, one of my favorites, very quick and easy to do. So, the ingredients on these is 24 large shrimp, half a teaspoon of salt, 2 tablespoons of unsalted butter, 2 tablespoons of extra virgin olive oil, 3 tablespoons of minced garlic, 1/3 of cup of minced shallots, 2 cups of dry white wine, 3 tablespoons of lemon juice, half a teaspoon of salt, 1 tablespoon of finely chopped Italian parsley, and 2 teaspoons of snipped fresh thyme. Lovely flavors we have there for our shrimp. So, in a large skillet next to us, we're gonna get it on a medium heat, and we're gonna add in our butter and olive oil. There you go. We'll let that melt, and while that is melting, Let's get our shrimp. Now, this has been peeled and deveined, but we've left the tail on. So, that's that, and we're gonna just season it with some of salt right there. So, give that a good stir. Get all that salt on our shrimp, fantastic, all right, we'll set that aside. So, as this is melting nicely, we're then gonna in or minced garlic first of all. So, in goes the garlic, and we're gonna let that cook up for about a minute. So, the garlic has been in there for about a minute. Now, it's time to add in our shallots in there, just gonna give such a wonderful flavor to this dish. So, we'll let that cook up and get nice and tender with the garlic for about another 3 minutes, alright so shallots and garlic cooking up there for about 3 minutes. Now, it's time add in our shrimp. So, in there goes, fantastic, and to that we're also gonna add in our wine, wow, those flavors, so intense and so beautiful. Lemon juice goes in there of course, lovely little bit of citrus with our shrimp and half a teaspoon of salt. So, now it's all in there, we're gonna bring it to the boil, and it's nearly boiling up there. Once this is brought to the boil, we're then gonna reduce the heat and let it simmer for about 2 to 3 minutes turn opaque. Don't overcook the shrimp. One of my [unk], we just want our shrimp nice and opaque. So, as it's boiling now, we'll reduce that heat, and let is simmer there for 2 to 3 minutes, and you can give it a turn too. Okay, it's been about 2 to 3 minutes and our shrimp is done. So, with the slotted spoon, make sure we let go of all the excess liquid, and we'll just plate that up in there and those are looking beautiful and smells really, really great. Just gonna be infused with lovely flavor. So, once that's all on a plate, we'll sit that aside and keep it warm. Now, with remaining liquid, we're just wanna gently boil it until it gets thickened up and reduce to about a cup. So, we'll turn the heat down to a simmer, And we'll let that gently boil until that reduces down and that's gonna be the perfect sauce for our shrimp and we'll do that for about 15 minutes. So, this lovely sauce for our shrimp is now done. You can see it's thickened. It's reduced for to about a cup, and that is looking very, very good. So, last, but not that least, let's add in our herbs. In there go, the thyme in there too. Give that a good stir, and then to that, let's just add in some of those shrimp and get that all covered up nicely with the herby sauce. Wow, that impressive and it's a quick dish to make at home for a dinner, doesn't take too much time, not too labor intensive, and it's really impressive. So, just let that heat up with the sauce and we'll plate that, fabulous, so-- Onto a plate there goes, wow. That looks and smells even more amazing than it looks. So, there you go everyone, that is how you make shrimp scampi style.
What You'll Need
- 24 large shrimp (about 1-1/2 pounds total)
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 1/3 cup minced shallots
- 2 cups dry white wine
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon finely chopped Italian (flat-leaf) parsley
- 2 teaspoons snipped fresh thyme
Step By Step
Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt. Set aside.
In a large skillet, combine butter and olive oil. Heat over medium heat. Add garlic; cook and stir for 1 minute. Add shallots; cook and stir until tender, about 3 minutes. Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling. Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove shrimp with a slotted spoon; cover and keep warm.
Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.
Return shrimp to skillet and toss gently to coat with liquid in skillet. Transfer to a serving dish; serve warm.
Makes 8 servings