Our Favorite Shrimp Scampi.
For I know exactly what I’m doing.
If a dish full of butter, olive oil and wine is wrong, I don’t want to be right. Ever.
Oh! And don’t forget the garlic.
This shrimp scampi is one of the very first meals I ever made for Mr. How Sweet. It was February of 2007, I made it on a Friday afternoon, and the entire dish was gone by Saturday morning. I recall this clearly. Mr. How Sweet most likely does not remember it, even after reading that line… he is aging rapidly. He says I give him gray hair.
I say he gives me eye sores in the form of Nascar memorabilia and stuffed turkeys. Semi-fair trade. I still have it worse.
There is only one thing that can make this shrimp better.
A fresh ciabatta loaf made into toasty, buttery homemade garlic bread.
As classic and fabulous as this shrimp is, I have to admit that this is only the third time I’ve made it since 2007. It probably has something to do with the fact that Mr. How Sweet claims the little shrimp don’t give him enough protein. So when he ate it last night, he had to have a side of chicken with it. Why must he ruin perfectly good meals? I’m going to boycott chicken.
The dish actually does not take long at all because the shrimp cook so quickly. The prep takes longer than the actual cooking! Don’t be intimidated by the ingredient list… just don’t leave anything out.
And it is by far my favorite kind of pasta: instead of red sauce, you get a smooth, buttery blanket of sauce. If you add the cheese on while it’s still steaming hot, it melts and gets gooey. Sigh.
Then, if you are anywhere near as classy as I am, you will dip your garlic bread into the original serving bowl and lap up the remaining butter and wine.
serves 2-4 (generous portions)
1 pound raw, peeled and deveined shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 tablespoons butter
3 cloves of garlic, minced
1 shallot, sliced
1/2 cup dry white wine, like Chardonnay
1/2 teaspoon red pepper flakes
1/2 – 3/4 pound whole wheat linguine
1/3 cup parmesan or asiago cheese
2 tablespoons freshly chopped parsley
Make sure shrimp is cleaned and completely dry, then season with salt and pepper. Boil your water for pasta and cook pasta according to directions.
Heat a large skillet over medium-high heat, adding olive oil and 2 tablespoons butter. Add sliced shallots with a pinch of salt and saute until soft, about 3 minutes. Add in minced garlic, then immediately add in shrimp (this prevents the garlic from burning) in one layer so each side can cook. Cook for only 60 seconds, then flip shrimp and cook for 60 seconds more. Pour in white wine and let mixture simmer for about 2-3 minutes. Turn off heat and stir in the last tablespoon of butter.
Add all pasta to a large bowl and pour entire shrimp and wine mixture over top. Add red pepper and cheese and toss until everything is combined. Add additional olive oil or salt and pepper to taste if desired. Sprinkle with parsley and serve with garlic bread.
I’d twirl my fork around this any day.
119 Comments on “Our Favorite Shrimp Scampi.”
I just found your blog today. Love the recipe’s!
shrimp and white wine is a classic dish my mother made…broiled with garlic and cooking sherry. memories of my childhood!
If i ever eat shrimp again i will probably die of anaphalactic shock. Seriously I had a reaction once at age 23 and ended up in the hospital and that’s what they told me, so no more shrimp ever for me…i miss it!
I just had shrimp scampi at Copeland’s last night and was thinking how I’d LOVE to try and make it home. Can’t wait to try this!
Great dish! I love how you used whole wheat too. :)
Mmmm…love yellow tail wine…
A splash for the pan and a splash for my glass.
I would have to make double the recipe because my family would love this. Looks great.
Oh, yum! I love scampi! I need more shrimp in my life.
I think I stopped paying attention after I saw the bottle of chardonnay. 9+ months of pregnancy is way too long
Ok, I must confess that I have been blog lurking (and bookmarking recipes ;) ) for a while now, but I just can’t keep quiet any longer! I HAVE to make this! You had me at butter, olive oil, and wine!
Thanks for coming out to comment!
Everything about this meal looks delicious. Butter and wine? What could be better!
LOVE THIS DISH!! so flavorful yet so simple!
oh man, I want this is my belly.
I need that in my belly!!!
Shrimp scampi is delicious, but that sauce would make cardboard taste terrific. Butter…garlic…cheese…wine… megayummy.
Oooo, I love shrimp scampi! The sauce sounds terrific!
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dangit i wish marshall liked seafood.
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I have a bag of frozen ‘cocktail’ shrimp – do you think I can use that for this recipe?
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I tried this recipe on my blog.. It turned out great!! Thanks
So glad you enjoyed it!
I just made this for dinner, and it is so amazing! I love shrimp, but had never had Shrimp Scampi before. At the age of 24, my life is changed!
So glad you liked it!
I’ve been meaning to comment on this since I made it last month – OH MY GOD. Between the ease of preparation and very rich taste (despite using a totally non-heart attack causing amount of butter, in my opinion), I’m absolutely in love with it. I’m so happy that I found your blog, I love your recipes and really enjoy your writing style!
So glad! Thanks!
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I might have to make this for VDay for my hubby!
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I won my late husband over with Shrimp Scampi….instead of buying dinner out- I made dinner. Between the jumbo shrimp (maybe thats what Mr How Sweet needs?) and the wine and the sherry I used plus the dessert- we probably could have eaten out. But, as I said it won him over. This is the recipe that will make me uninhibitedly raise my bowl up when he wasn’t looking and lick it.
Should I take the time to run out and get some olive oil or will canola do?
You’re very sweet for replying to such a ridiculous question. haha, thanks! can’t wait to eat tonight
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I made this a couple of nights ago (and am now making it again) and instead of getting shrimp, I used chicken (because you can buy a 3 lb bag for only $6). I roasted it and then shredded it and then followed the instructions you gave for the shrimp. Also, I had to use cooking wine because no one feels bad for me being underaged and not allowed to buy real stuff. Alas, it was the best thing I’ve ever had. I just couldn’t get it out of my head so I’m making it again, with chicken again. And, I was mainly telling you to suggest making it with chicken for your husband.
I’m making this for dinner tonight now, thank you for the inspiration!
We don’t drink wine. Can I use vegetable broth instead?
oh, it looks so good! i will try to make this recipe…is it okay to add a splash of lemon juice to the sauce or would that ruin it? my husband kinda likes lemony flavor.
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Another amazing looking dish :)
p.s. My boyfriend is a protein junkie too… he takes all the fun out of making meals like this because… like your husband, he’s not satisfied and goes after is already cooked and seasoned chicken in the fridge as a “side”. What is up with that lol! I wonder if most men are like this or if there are just certain ones that are obsessed with their protein.
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I have made this dish several times and it’s so simple and quick to make, but so decadent and full of flavor. Unbelievable recipe! It is now one of my go-to recipes. Thank you!