What Is Shrimp Scampi?
The term scampi very literally means “shrimp“! This dish would translate to “shrimp shrimp” if we get technical. However, over the years Shrimp Scampi has transformed its meaning. It is now known as a dish of shrimp cooked in garlic butter and dry white wine, served either with bread, or over pasta or rice. These gorgeous shrimp are so good, they’re sometimes served on their own! For me shrimp scampi is a comfort food which is why I love to serve it over linguine with lots of bacon and lots of freshly grated Parmesan cheese. Bacon will give it a little extra richness and a nice crunch to it while the Parmesan cheese will add a bit of saltiness and lots of goodness. I like to use uncooked shrimp because I find that they have more flavor and they taste so much better. You can find them already peeled and they come about a pound per bag. Sometimes they go on sale and that’s when I buy a few bags and just store them in my freezer because otherwise they can get quite expensive and I love my shrimp.
How to Make the Best Shrimp Scampi Pasta
First, make your bacon so that it has a chance to cool down and become nice and crisp by the time you’re ready to assemble the dish. I discarded the bacon fat, but you can keep it and mix some into your pasta. It’s okay, I won’t tell anyone! Next, add the butter, onion and garlic to the pan and cook down for a few minutes until softened. Now it’s time to add the wine! Also, add the hot sauce, lemon juice, season with salt and pepper, and add the shrimp. Let those babies cook down in their glorious sauce for about a minute on each side. Add the pasta, green onion, tomatoes, and toss well. Top very generously with parmesan cheese and you have yourself a dinnertime masterpiece! I absolutely love the cherry tomatoes. They’re my secret ingredient! I find they just add a burst of freshness to the whole dish! The bacon and all that butter can make this a very heavy dish, so the tomatoes cut out some of that richness to make it perfect.
What Is the Best Wine to Use for Shrimp Scampi
I used Chardonnay, but you can use other dry whites like Sauvignon Blanc or Pinot Grigio. But wait, I don’t want to use wine! That is a-okay. You can replace the wine with 1/2 cup chicken broth and a tablespoon of white wine vinegar. Shrimp scampi pasta really has to be one of the easiest dishes you can prepare, not a lot of ingredients, but besides the shrimp they are ingredients most of us already have in the house and you can have it on your dinner table in just 30 minutes. It’s time to dig in!
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title: “Shrimp Scampi” ShowToc: true date: “2024-10-13” author: “Jeff Sanders”
Be sure to serve this with a side of my no knead bread to sop up that incredible sauce!
Shrimp Scampi
This Shrimp Scampi recipe is packed with restaurant quality flavor, it’s hard to believe that it’s a 30 minute meal! It has a buttery, garlicky, white wine sauce with Parmesan cheese, chicken broth and the best combination of seasonings. Angel hair pasta gets tossed in this amazing sauce along with fresh shrimp and diced tomatoes. We have never had leftovers with this meal! Be sure to check out my PRO tips below, including tips for cooking with shrimp, the best wine varieties to use for this, a wine substitute option, my go-to Parmesan cheese of choice, and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the shrimp in olive oil and set aside. Deglaze the skillet with white wine and reduce by half. Add the butter and garlic and cook for 2 minutes.
Add the chicken broth/seasonings and simmer while the pasta boils. Drain pasta and reserve some pasta water. Add the pasta water and Parmesan cheese to a jar with a lid and shake to combine. Add the drained pasta to the skillet and pour the cheese mixture on top. Toss to combine.
Add the shrimp and diced tomatoes. Toss to coat and heat through. Squeeze with fresh lemons and garnish with parsley. Serve with additional Parmesan cheese if desired.
Tips for Cooking With Shrimp
Size: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly. Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
Storage
Store in an airtight container and refrigerate for up to 3 days.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. Pasta Strainer– I have this one and love it. Kitchen Tongs– Easy for handling/flipping the shrimp. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
