How to Prepare Shrimp Scampi

Last Updated: November 11, 2022

Shrimp scampi is a seafood dish that consists of large prawns are sautéed in butter and garlic. Sometimes butter and olive oil are used together along with a variety of other herbs, spices and ingredients are added to vary this delicious seafood recipe. You can make a simple shrimp scampi with some garlic and oil, or make a more complicated and delicious meal using a variety of veggies and spices. If you want to know how to prepare shrimp scampi in a variety of ways, just follow these steps.

Ingredients

Simple Shrimp Scampi

1 lb. large (16-20 count) shrimp
3-4 minced garlic cloves
2 tbsp. olive oil
2-3 tbsp. butter
2 tbsp. chopped parsley
1/2 cup white wine
1 tsp. red pepper flakes
1 tbsp. lemon juice
Black pepper and salt to taste

Shrimp Scampi with Linguine

5 tbsp. olive oil
6 tbsp. unsalted butter
3 tbsp. minced garlic
Zest of 1 lemon
salt and pepper to taste
1/4 teaspoon hot red pepper flakes
1/4 cup lemon juice
1.5 lbs. linguine
2 lbs. large shrimp (about 30 shrimp)
1/2 thinly sliced lemon
1/2 cup chopped flat-leaf parsley
1/2 cup grated Parmesan cheese

Spicy Shrimp Scampi

1 lb. large shrimp
3 tsp. chopped garlic
1 diced red pepper
1 diced green pepper
2 tbsp. chopped green chili peppers
2 cups diced tomatoes
1/2 cup extra virgin olive oil
2 lemons
4 tsp. diced cilantro
1 tsp. parsley
salt and pepper to taste
1 teaspoon parsley
1.5 cups heavy cream
salt and pepper to taste

Method 1

Method 1 of 4:

Peel and Devein the Shrimp

1
Peel the shrimp. The shrimp should be in cold or ice water when you peel it. To peel the shrimp, just pull off the head, if it's still attached, along with the legs. Start with the head end and pull off the outer shell.^{[1]
X
Research source} You can decide whether you want to leave the tail tip on for presentation, or take it off for eating convenience.
- Place the shells in a plastic bag and seal it shut to throw them out.
- If you want to use the shells to make shellfish stock later, just seal them in a plastic bag and place it in your freezer.
- You can leave the shell on to keep some of the flavor, though this will make the shrimp a bit harder to eat. If you want to do this, you should cut the outer edge of the shrimp's back with kitchen scissors, so you can devein the shrimp easily.
2
Devein the shrimp. You should always remove the veins from the shrimp before you cook them. To do this, take a small paring knife and cut along the outer edge of the shrimp's back. Cut at least ¹⁄₄ inch (0.6 cm) into the back, enough to reach the vein, which will be a dark greenish color that contrasts with the paleness of the shrimp.
- If you can see the vein, just pull it out with your fingers or with the tip of your knife. If you can't see the vein, then move on to the next shrimp.
Advertisement
3
Place the shrimp in a bowl of cold or icy water until you cook them. Don't leave them out in the kitchen as you prepare the rest of the recipe.

Method 2

Method 2 of 4:

Make Simple Shrimp Scampi

1
Shell and devein 1 pound of large (16-20 count) shrimp. Slide the shells off of the shrimp, and remove the veins.^{[2]
X
Research source}
2
Heat 2 tbsp. olive oil and 2–3 tablespoon (29.6–44.4 ml). butter in a sauté pan. Heat them over medium-high heat until the butter is completely melted. Once the butter foams up and subsides, you can move on.
3
Add 3-4 minced garlic cloves and 1 tsp. red pepper flakes. Sauté these ingredients together for one minute, or until the edges of the garlic begin to brown.
4
Add the shrimp to the pan. Stir.
5
Add 1/2 cup white wine to the pan. Pour it over the shrimp and stir the mixture to combine the wine, butter, oil, and spices. Make sure to spread the shrimp out evenly on the pan as you do this.
6
Boil vigorously for 2-3 minutes. Turn the heat up to high and let the wine boil until the shrimp soak it up.
7
Turn over the shrimp. Use a spatula to turn over the shrimp or to toss them so the cooked sides are facing up and the uncooked sides are getting cooked in the oils. Continue to let the wine boil for another minute.
8
Remove from the heat.
9
Add 2 tbsp. chopped parsley. Toss the parsley with the shrimp to mix the flavors.
10
Add 1 tbsp. lemon juice. Just drizzle the juice over the shrimp.
11
Add salt and pepper to taste.
12
Serve. You can serve this delicious meal by itself or over a variety of pasta or rice. You can also complement this dish with a side of toasted bread.

Method 3

Method 3 of 4:

Shrimp Scampi with Linguine

1
Peel and devein 2 lbs. of shrimp. Slide the shells off of the shrimp, and remove the veins.^{[3]
X
Research source}
2
Boil a large pot of water. This pot will cook the linguine. You can add a pinch of salt to the water, if you like.
3
Melt 5 tbsp. olive oil and 6 tbsp. unsalted butter over medium-low heat. Wait until the butter is completely melted before moving on.
4
Add 3 tbsp. minced garlic, the zest of 1 lemon, and 1/4 teaspoon hot red pepper flakes to the mixture.
5
Add salt and pepper to taste. You can add just a pinch of each, or add more, depending on how much flavor you would like add to the shrimp.
6
Stir the sauce for 3-4 minutes. Gently stir the sauce, taking care not to burn the garlic.
7
Add 1/4 cup of lemon juice once the garlic browns.
8
Add 1.5 lbs. linguine to the boiling water. Once the water boils, add the linguine and boil it according to the directions on the package. Most linguine takes about 7-11 minutes to boil.
9
Add the shrimp to the sauce. You should do this when the linguine is about half done cooking, so the linguine and shrimp are done at the same time.
10
Sauté the shrimp on one side for 1-2 minutes. Do not stir the shrimp.
11
Sauté the other side of the shrimp for 1-2 minutes. Use a spatula to turn the shrimp over. You can also just sauté the other side of the shrimp until it's pink. Turn off the heat when it's done.
12
Add 1/2 of a thinly-sliced lemon. This will give the shrimp an extra zesty flavor.
13
Drain the linguine when it's cooked. Leave just a few tablespoons of pasta water at the bottom of the pan.
14
Put the linguine back into the pot.
15
Add the shrimp and sauce to the pot. Toss it well to mix the ingredients with the pasta and pasta water, which will give the sauce a more savory, hearty taste.
16
Garnish with 1/2 cup grated Parmesan cheese and 1/2 cup chopped flat-leaf parsley. Toss to distribute the cheese and parsley, or just leave them on top.
17
Serve. Serve this meal as it is, or with a side of Italian bread. You can also enjoy it with a glass of white wine.

Method 4

Method 4 of 4:

Spicy Shrimp Scampi

1
Peel and devein 1 lb. of large shrimp. Slide the shells off of the shrimp, and remove the veins.^{[4]
X
Research source}
2
Heat 1/2 cup extra virgin olive oil in a pan over medium-high heat.
3
Add 3 tsp. chopped garlic, 2 tbsp. chopped green chili peppers, and 2 cups diced tomatoes to the oil. Sauté the mixture for 2 minutes, or until the garlic begins to brown.
4
Add the shrimp to the sauce. Sauté it on one side for 2-3 minutes.
5
Sauté the other side of the shrimp. Use a spatula to turn the shrimp over. You can also just sauté the other side of the shrimp until it's pink. Turn off the heat.
6
Add 4 tsp. diced cilantro and lemon juice. Squeeze the juice from two lemons over the shrimp.
7
Add 1 tsp. parsley to the shrimp.
8
Serve. Serve the spicy shrimp scampi over rice, with a side of beans.
9
Finished.

Warnings

Do not put wet shrimp in a skillet with very hot oil. This might cause the oil to splatter which could result in burns.

⧼thumbs_response⧽
Helpful 3 Not Helpful 2
Do not overcook shrimp scampi. If you do, the shrimp might become tough.

⧼thumbs_response⧽
Helpful 2 Not Helpful 1
Do not continue cooking shrimp scampi if the mixture looks as if it is drying out. This could easily cause it to scorch or burn. If the mixtures dries, try adding a little extra butter or olive oil.

⧼thumbs_response⧽
Helpful 1 Not Helpful 3