Shrimp Scampi

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.5 136
YUM! Quick, easy and super tasty. I wasn't exactly sure how to peel and devein the shrimp, so I watched a one minute video online, and was an instant pro. Don't overcook. It made plenty of sauce and would be an inexpensive dish if served over rice with a side of veggies. For those saying too much/too little sauce/garlic/lemon, this recipe would be easy to adjust to individual tastes. item not reviewed by moderator and published
Super easy and delicious!! Came out perfect! item not reviewed by moderator and published
This was the best shrimp scampi I ever made!!!! My family devoured it. Next time I will double it. Perfect and unbelievably easy recipe. item not reviewed by moderator and published
This recipe is okay. I followed the recipe to the letter except for using white wine instead of vermouth. The shrimp was cooked to perfection, but their was not enough garlic flavor and little buttery sauce. item not reviewed by moderator and published
Though this was a VERY tasty recipe, there was no sauce. Shrimp scampi is supposed to be swimming in butter, maybe wine, sauce. This only had a little butter. Also, there was too much garlic. I would cut in half. Also, IF this recipe were to have a sauce component, it is delicious, with or without the sauce, to serve it on rice. With a sauce, the rice would soak it all up. item not reviewed by moderator and published
Lost my Scampi Recipe but found this one. Old recipe used a half a stick of butter. It was good but way to rich. This recipe is light and very tasty. New Years Eve dinner turned out great. Everyone loved this version. I doubled the sauce part of the recipe and used Pinot Grigio instead of vermouth. As others have said, followed the directions for cooking the shrimp and they turned out very tender. Lemon flavor was just right. This will be my new New Years Eve dinner! item not reviewed by moderator and published
Love the recipe and oh, so easy. I do not use wine but what I add to the pan before adding the cooked pasta is a generous amount of grated/shaved Parmesan Romano cheese and mix well. Adds 'zest'. Often the wine causes a bitter taste. item not reviewed by moderator and published
I used white wine in this recipe, great flavor!! item not reviewed by moderator and published
Light and zesty and EASY! item not reviewed by moderator and published
I don't understand how this recipe got 5 stars. I followed recipe to the letter with the exception of using wine instead of vermouth (hubby hates vermouth and found it just below average at best. This was a one time make for me. Sorry - I really wanted to like it! item not reviewed by moderator and published
Yes this is the best we ever had. item not reviewed by moderator and published
Maybe try again to make sure you used accurate ingredients/measurements? I don't see how this recipe could turn out "just below average" unless something was left out or changed . Hope you get better results next time! item not reviewed by moderator and published

This recipe is featured in:

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