This shrimp scampi recipe is very easy and quick. Delicious shrimps are swimming in buttery sauce with parsley. Perfect dish for special occasions!
An absolute favorite meal for me and my family comes courtesy of my shrimp scampi recipe. It is so incredibly delicious and even more unbelievably quick to pull together. Honestly, it easily ranks as one of finest fast and furious weeknight plates at my house – a true winner all around. With just a handful of ingredients including buttery jumbo shrimp, parsley, garlic and fresh lemon juice – this shrimp scampi recipe is sure to knock the socks off any seasoned chef or curious cook.
I find it interesting that most people prefer to order their baked shrimp scampi when they’re out for dinner at their favorite restaurant. That’s all fine and well, except it’s just so incredibly easy to make, and worth the minutes or so it takes to cook and serve. In my opinion, a lot of people shy away from making seafood dishes at home because they feel unfamiliar with how to handle and cook seafood. And so, it just seems easier to order it while dining out. But as any recipe for shrimp scampi will show you: you can make your very own Michelin star quality within the comforts of home. And you should!
There are so many shrimp scampi recipes. A recipe for shrimp scampi that you’ll find on a lot of blogs on the web will often suggest using frozen shrimp. And that works perfectly well. Frozen foods have often come in handy in my kitchen, particularly during very busy weeks. But, I’ve found that for this shrimp scampi recipe – using fresh jumbo shrimp, peeled and deveined at home – can be ready and on the dinner table in no time flat. And when you can make any meal with the freshest ingredients and quickly, why go the frozen food route?
How to make shrimp scampi?
PREPARING SHRIMP SCAMPI
Like most traditional versions of this dish, my shrimp scampi recipe includes large shrimp (or also known as prawns) sautéed in garlic and butter. Sometimes, this easy shrimp scampi recipe includes butter and olive oil, combined with herbs and spices and any other ingredient I feel like adding to the mix. Essentially, you can keep it easy with just olive oil and garlic (especially if you want to exclude any type of dairy in your dish) or jazz it up with your favorite vegetables and spices. There really are so many different ways to prepare this wonderful dish, but true to form, shrimp scampi will have you from kitchen to table in no time, with appetites absolutely satisfied.
Before you begin, make sure that the shrimp has had some time to chill out (literally) in a bowl of cold or ice water. This should make the peeling process go a lot smoother. Take a gentle hold of the head end and pull the outer shell off. You’ll want to decide whether or not to keep the tail on. Presentation-wise, it kind of looks nice and gives it that restaurant kind of feel. Taking the tail off allows for a smoother eating experience. For my baked shrimp scampi, I leave the tail on.
Store the shells in a plastic bag and toss in the trash when done. By the way: shrimp shells are great for adding to any soup stock that might be on your I’m-Going-To-Make-That-One-Day-To-Do list. If that’s the case, keep the bag, seal it tight and throw them in the freezer for that golden day.
Now, I have at times left the shell on while exploring ways to make my baked shrimp scampi. Do so has brought a deeper flavor to this shrimp scampi, but, it makes eating the shrimp a bit difficult. But should you choose to make my shrimp scampi this way, make sure to use a kitchen knife to slice the back of the shrimp in order to make deveining a lot easier.
I don’t know about you, but I’ve actually eaten shrimp that has not been deveined and it was not very tasty. So, let’s not skip on this part.
All you have to do is make a cut along the back of the shrimp with a small paring knife. You want to cut at least ¼ inch deep, enough to catch the vein (a greenish/black thin line along the back).
If the vein is visible to you, then just gently pull it out. If it’s not, then feel free to move on to the next shrimp.
Once you’re done, make sure to return the shrimp to a cold or icy bowl until you are ready to begin cooking them.
The star of any shrimp scampi recipe is not the butter, or the olive oil, or the herbs, spices or vegetables – it is the shrimp. And it really can’t be any other way. You’ll find that some recipes for shrimp scampi use small or medium sized prawns. Of course that’s doable. But, we’re going for the real thing and that calls for nice, plump and buttery shrimp that take center stage and steal hearts. For my shrimp scampi recipe, you’ll need to purchase anywhere between 16 – 20 prawns. If this is all new to you, let your fish monger at your local market walk you through the process if necessary.
HOW LONG TO BOIL SHELLED SHRIMP?
Answer: 2-3 minutes. Depends on size of shrimps.
HOW LONG TO BAKE SHELLED SHRIMP?
Answer: About 5-20 minutes ( 400 F/220 C). Depends on the recipe.OTHER DELICIOUS NOTES
As I mentioned before, shrimp scampi recipes generally call for so few ingredients it’s hard to believe it takes so little to make such a gorgeous dish. If you’re not shy about creating rich and creamy easy shrimp scampi, combine your favorite butter with olive oil, and toss with red pepper flakes and fresh parsley. If you’re going for a hearty shrimp scampi, add chopped red or green bell peppers, diced tomatoes, parmesan cheese – and serve it on top of fresh linguine pasta. Who doesn’t like shrimp scampi pasta?!Yummy! Or, if a busy day calls for a quiet night, serve shrimp scampi with slices of baguette and a cool glass of dry white wine. You’ll need the baguette to dip into that incredible sauce and the wine to wash it all down. And all that will be left is you thinking: when can I do that again?
Other Dishes You may like
Shrimp scampi pasta
Red lobster shrimp scampi recipe
Shrimp scampi linguine
Shrimp scampi sauce
Red lobster shrimp scampi
HOW TO COOK SHRIMP SCAMPI
- Raw shrimps ( deveined & shelled)- 1 kg / 2 lbs
- Unsalted Butter- ⅓ cup
- Parsley ( finely chopped)- 1 cup
- Garlic cloves- 5 medium
- Lemon-2 ( juices)
- White/Black pepper- To Taste
- Salt To Taste
- Red chili flakes-1 tsp ( optional)
- Preheat your oven to 400 F / 220 C.
- In a bowl of your electrical food processor put parsley, butter & garlic gloves. Process until you get pasta.
- Take 20 cm baking dish or medium-sized skillet. Place pieces of buter on the bottom of it. Top with shrimps. And again place the rest of garlic parsley butter over the shrimps. Each shrimp should have butter.
- Bake 15-20 minutes until shrimp turns slightly pink.
- Add lemon juice.
- Serve immediately.
Delicious shrimp scampi recipe!
Shrimp Scampi Calories:
Serving Size: 100 g; 280 Calories; Fat 25,5 g; Carbs: o,o1 g; Protein:23 g