Shrimp Scampi: Easy and Quick
I’ll put some frozen shrimp in a bowl of ice water. If I’m serving them with pasta, by the time the pasta water has come to a boil, the shrimp are defrosted enough to cook. Shrimp scampi has to be one of the easiest ways to quickly prepare shrimp!
How to Make Shrimp Scampi
We simply sauté the shrimp with garlic in butter and olive oil, splash it with some white wine, let the wine reduce while the shrimp cooks, and then toss it with fresh parsley, lemon juice and black pepper. You can also make a shrimp stock by simmering the shrimp shells in about 3/4 cup of water for a few minutes. Strain and add the shrimp stock to the scampi sauce instead.
More Shrimp Recipes You’ll Love!
Shrimp Cocktail Skillet Shrimp Fajitas Spicy Garlic Shrimp With Coconut Rice Bang Bang Shrimp Tacos Shrimp Ceviche
We cook the shrimp scampi in butter and olive oil, so we can cook at a relatively high heat without burning the butter, but still impart the butter flavor. Shell on? or Shell off? It’s really up to you. Shrimp cooked shell-on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock. Add the wine and stir to coat the shrimp. Move the shrimp, so they are in an even layer in the pan. Increase the heat to high and boil the wine for about two minutes.
