Shrimp scampi is an awesome dish that takes only minutes to make but has big flavor.
“Scampi” is actually the name of the lobster-like crustaceans originally used in this dish. Italian cooks have been using shrimp in place of scampi in the US for generations, and the name has become the technique (like “risotto”, or “barbecue”).
The recipe is basic and perfect for the mild flavor of fresh shellfish. With a minimum of prep, it can be made up in minutes and by ladling it over pasta or slices of thick, toasted bread, it is both elegant and hardy.
I take a slightly different route with my recipe, going for even more punchy flavors. Selecting quality shrimp is a must for this dish to succeed. And while there is no olive oil in sight, it could easily be drizzled in at the end for a great Italian taste.
Check out the video to see how easy you can make this meal and wow friends and family with your mastery of this classic Italian dish. You can even put your own mark on it by adding more basil, pine nuts, or even spicy peppers. It’s a traditional dish, but make it your own.
Chef Jack’s Shrimp Scampi:
This is the one I make the most often. I like the extra “herbiness” and the great way the butter mixes with the flavor of the wine. Even with a few additional ingredients, it is still a simple recipe.
- 1 cup of butter, diced
- 2 tablespoons of garlic (some chefs love the garlic, but this is the right amount for me)
- 3 tablespoons of shallots, minced (any onion will work, but you’ll get your best results from shallots)
- 1/4 cup of red bell pepper, diced finely
- 1/2 pound 21/25 shrimp, cleaned and deveined
- 1/2 cup fresh tomato, diced
- 1 1/2 cup white wine (the drier the better, in my experience. You want something that is going to play well off both the butter and the lemon)
- 3 tablespoons of lemon juice (more if you like it more lemony)
- 1/4 cup of cooked, diced bacon
- 1/2 cup of freshly chopped herbs. (I like parsley, basil, and thyme, but rosemary and oregano work well, too)
- Salt and pepper to taste
- 2 cups cooked linguine or your favorite pasta
- Italian bread, thickly sliced and toasted (optional. Also optional: you can drizzle the toasted bread with a high quality olive oil before you ladle scampi over it)
- 2 avocado, thinly sliced (I just like the extra savoriness avocados give this dish. I know it’s not Italian, but is sure is good)
- 1/4 cup grated Romano cheese (or grated cheese of your choice)
Follow the steps in the video above for a meal that will get you rave reviews and kisses on both cheeks!