Classic Shrimp Scampi
Learn how to prepare the classic Shrimp Scampi, one of the most coveted Italian-American seafood recipes in the world for its perfect balance of freshness, garlic, white wine, and melted butter. We teach you the exact technique to sear the shrimp without overcooking them, the secret of the cold emulsion for a velvety sauce, and how to serve it with pasta or crusty bread. A gourmet meal ready in less than 25 minutes to solve a special dinner with very little effort. Follow our step-by-step guide on Recetop!
Ingredients
- 500 g raw shrimp (peeled, deveined, and dried)
- 4 garlic cloves, finely minced
- 120 ml dry white wine
- 60 g cold butter, cut into cubes
- 2 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1/4 cup fresh parsley, chopped
- 1/2 tsp crushed red pepper flakes or peperoncino (optional)
- Fine salt and freshly ground black pepper to taste
- Optional for serving: 350 g long pasta (linguine or spaghetti) or crusty country bread
Method
- 1
Dry the shrimp very well with paper towels to ensure a good sear. Season lightly with salt and pepper on both sides.
- 2
Heat the olive oil along with one tablespoon of butter in a large skillet (frying pan) over medium-high heat. Add the shrimp in a single layer without overcrowding. Cook for 1-2 minutes per side, just until they turn opaque pink. Remove them immediately from the skillet and set aside on a plate to prevent overcooking.
- 3
In the same skillet, lower the heat to medium and add the minced garlic along with the crushed red pepper. Cook for 30-60 seconds, stirring constantly, being careful that the garlic only slightly browns and does not burn so it does not turn bitter.
- 4
Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to lift all the stuck-on flavors. Let it reduce by half over high heat, about 2-3 minutes.
- 5
Lower the heat to minimum and incorporate the lemon juice and the remaining cold butter cubes little by little, whisking or shaking the skillet in circles to emulsify the sauce and achieve a silky, glossy texture.
- 6
Return the shrimp with their accumulated juices to the skillet. Add the chopped fresh parsley and lemon zest. Toss gently for 1 minute so they are coated in the sauce.
- 7
Serve immediately over a bed of hot pasta or accompanied by slices of toasted bread with olive oil to enjoy the sauce.