Classic Italian-American Shrimp Scampi

By
Hank Shaw
Hank Shaw
Hank Shaw
Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. He has expertise in wild foods and has written over 1,000 recipes.
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Updated on 03/29/22
Shrimp Scampi
Lauri Patterson / E+ / Getty Images
Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 2 servings
Nutrition Facts (per serving)
684 Calories
24g Fat
44g Carbs
59g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 684
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 34%
Cholesterol 494mg 165%
Sodium 2449mg 106%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 59g
Vitamin C 9mg 44%
Calcium 243mg 19%
Iron 3mg 16%
Potassium 552mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shrimp scampi is part of the repertoire of classic Italian-American dishes I grew up with: fresh, garlicky and always a little oily, shrimp scampi needs good bread or pasta to soak up that delicious butter and olive oil. The best part about shrimp scampi is that it is quick and easy to make and it works perfectly as a holiday dinner.

Another tasty Italian dish is Spicy Italian Fra Diavolo.

Ingredients

  • 1 pound shrimp

  • 5 cloves garlic

  • 2 tablespoons finely chopped parsley

  • 1/2 teaspoon red pepper flakes

  • 1 tablespoon unsalted butter

  • 2 tablespoons olive oil

  • 1/2 cup white wine

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon freshly squeezed lemon juice

  • Pasta, or bread, for serving

Steps to Make It

  1. If you are serving the scampi with pasta, set the water to a boil and add a palmful of salt. When it boils, put a large saute pan on another burner and turn the heat on high.

  2. Slice the garlic cloves as thin as you can.

  3. Add the pasta to the boiling water and the butter and olive oil to the saute pan.

  4. Sauté the garlic for a minute or so—do not let it burn—and then add the red pepper flakes.

  5. Add the white wine and a little salt and let it boil furiously for 2 to 3 minutes, then add the shrimp.

  6. Let the shrimp jump in the pan over high heat for 2 to 3 minutes, then turn them and add the parsley and the black pepper. Wait one minute and then mix well and turn off the heat.

  7. The pasta should be done by now, so drain it.

  8. Add the lemon juice to the scampi, then mix it with the pasta and serve at once. If you're going the bread route, just pour the scampi in a bowl and have at it.