Shrimp Scampi
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
581 kcal
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Course
Main Course
Shrimp Scampi
Description
This Shrimp Scampi recipe features large shrimp cooked briefly in olive oil until just opaque, then removed while a sauce is built from white wine, butter, garlic, chicken broth, and a set of seasonings including basil, mustard powder, oregano, smoked paprika, and red pepper flakes. The wine is reduced to concentrate flavor before finishing the sauce on medium-low heat. The shrimp rejoin the pan to finish cooking in the sauce, which also incorporates fresh diced tomatoes and pasta water to adjust consistency.
The pasta is cooked separately and combined with the sauce, which is enriched by stirring in grated Parmesan mixed with pasta water. Fresh parsley and lemon wedges add brightness and herbal notes. The resulting dish offers a balance of buttery richness, acidity from wine and lemon, savory spices, and the tender shrimp texture, complemented by the delicate angel hair pasta.
Additional tips include selecting large shrimp, preferably fresh or thawed frozen, using Sauvignon Blanc or similar dry white wine for flavor, and grating Parmesan from a wedge for best melting and taste. The recipe suggests optional additions like Rotel tomatoes for a spice kick and lemon pepper seasoning as a topping.
Ingredients
Scampi
- 8 oz. angel hair pasta
- 1 tablespoon olive oil
- 1 lb. Shrimp see notes, large, uncooked
- ½ cup white wine see notes, dry
- 5 Tablespoons butter salted
- 5 cloves garlic minced, fresh
- 1 ½ cups chicken broth
- ½ cup tomato freshly diced
- ¼ cup parsley roughly chopped
- 1 lemon cut into wedges, fresh
- ¾ cup Parmesan Cheese shredded from a block
- ½ cup pasta water
- salt
- black pepper
Seasonings
- ½ teaspoon oregano dried oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon seasoned salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
Prep Work
- Combine the chicken broth and seasonings and set aside. Measure out all remaining ingredients before beginning, as this recipe goes fast. Place the Parmesan cheese in a small jar with a lid. We’ll be adding pasta water to it and shaking to combine before adding it to the pasta.
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins.
Make the Scampi
- Begin boiling pasta water. Salt the pasta water generously once a boil is reached.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. Tilt the pan to transfer the shrimp onto a plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Turn the heat off and add the white wine. Set the heat to medium and let the wine simmer and reduce by half, 4-5 minutes.
- Reduce heat to medium-low add the garlic and butter and cook for 1-2 minutes. (A lower temperature ensures that the butter doesn’t separate.)
- Add the chicken broth and seasonings. Let it simmer gently for 5-6 minutes to reduce and concentrate.
- Cook the pasta to al dente. Set a timer to avoid overcooking. Scoop ½ cup pasta water from the pot and drain the rest. Add the pasta water to the jar with the Parmesan cheese and shake to thoroughly to combine.
- Add the drained pasta to the skillet. Pour the Parmesan cheese mixture on top and use kitchen tongs to toss and coat.
- Add the shrimp and tomatoes and toss to combine and heat through.
- Taste and season with additional salt if desired. (Freshly cracked lemon pepper seasoning is also great. -See notes.) Remove from heat.
- Squeeze 2-3 lemon wedges over the dish and sprinkle with parsley. Serve with remaining lemon wedges and additional Parmesan cheese if desired.
Notes
- Use large shrimp, size 26/30 per pound, fresh or properly thawed frozen for best texture.
- Dry white wines like Sauvignon Blanc are preferred; chicken broth can substitute if avoiding alcohol.
- Grate Parmesan cheese from a wedge to enhance melting and flavor.
- Fresh diced tomatoes are used, but drained Rotel tomatoes can add a spicy element if desired.
- Topping with lemon pepper seasoning is optional and adds additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 1203mg | 50% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 271mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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