Classic Shrimp Scampi Recipe

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.

This Classic Shrimp Scampi Recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread.

However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Classic Shrimp Scampi – Cooking

Classic Shrimp Scampi Recipe – Dredge shrimp in flour, coating all sides.

Heat oil in a large saute pan over high heat. When oil is very hot but not smoking, add shrimp and saute for 2 to 3 minutes or until shrimp have just begun to brown. (Do not crowd pan; saute shrimp in batches, if necessary.) Remove shrimp from pan and drain off all excess oil.

Stir in wine, Worcestershire sauce, and garlic. When well combined, whisk in 4 table.spoons butter and salt and pepper and bring to a boil. Return shrimp to pan. Stir in lemon juice and broth and return to a boiI.

Using a slotted spoon, remove shrimp from pan to a warm serving platter.

Rapidly boil sauce for 2 minutes, whisking in parsley and remaining butter. Pour over shrimp and serve with crusty bread to absorb the delicious sauce.

Classic Shrimp Scampi Recipe Ingredients

2 pounds large shrimp, peeled, deveined, and butterflied, with tails left on, patted dry
1 cup all-purpose flour
1 cup seasoned olive oil
1 1/2 cups dry white wine
Approximately 1 tablespoon Worcestershire sauce, or to taste
2 tablespoons, minced garlic
8 tablespoons unsalted butter
Salt and pepper to taste
Juice of 1 1/2 lemons (optional)
1/2 cup Chicken Broth
2 tablespoons chopped Italian parsley