Shrimp Scampi

This quick scampi is perfect over pasta or by itself with fresh-squeezed lemon. It serves 2 as a main course and 4 as an appetizer; and[ it's easy to double for a crowd.]

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

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
Directions

Put the shrimp on a large disposable pie pan or paper 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 skillet 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 lemon 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 plates or arrange on a platter and serve.

Copyright 2001 Television Food Network, G.P. All rights reserved

This recipe has been updated and may differ from what was originally published or broadcast.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.5 138
Looking for the best shrimp scampe secipe. Will give yours a try and let everyone know.<br /> item not reviewed by moderator and published
This looks so amazing!  Can't wait to try it. item not reviewed by moderator and published
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
This is by far the best scampi recipe I have ever made!!! item not reviewed by moderator and published
Make this all the time and my family feels like they have gone out to dinner at a fancy restaurant. Delicious and easy to make. item not reviewed by moderator and published
i agree.... not enough sauce. Not enough garlic taste . i will be looking for another recipe . item not reviewed by moderator and published
As other reviewers stated, this recipe is awesome! My children even loved it! item not reviewed by moderator and published
This recipe was a hit at our Christmas Eve dinner party! My fiance and I are newbies when it comes to cooking delicious meals and this one was easy enough for us to follow. What a great way to start a good tradition : item not reviewed by moderator and published
The taste was okay. I definitely prefer white wine to vermouth in a scampi sauce. My biggest problem with this recipe is the amount of sauce it makes. There was nowhere near enough sauce for four people! Going by the serving size in this recipe, it makes about 2 tbsp. worth of sauce for each person. When I make a scampi sauce, I want a decent amount of sauce covering my pasta, with enough left over to dip my bread in. Oh, and to the reviewer who complained about the redundancy of the name "shrimp scampi": "Scampi" is the commercial name given to the Norway lobster, not shrimp. But even if it was the Italian word for shrimp, over time the dish has evolved to include lobster scampi and chicken scampi. It just makes sense to specify and write *shrimp* scampi. item not reviewed by moderator and published
Very tasty, simple and always a winner! item not reviewed by moderator and published
I took it a few steps further. I didn't have vermouth, but used white wine instead. I tripled the sauce volume I sauted abot 3/4 cup of Pankow bread crumbs in 2 Tbsp unsalted butter to a nice brown. Let them cool a bit and combine with 3 Tbsp of Parmesan cheese. set aside. I made a stock of the shrimp shells and added this to my pasta water, or you can put in a strainer &amp; cook while heating up the water. Stock can be added to rice for cooking. This adds flavor to pasta or rice. After pasta is done, put into large serving bowl, top with shrimp&amp; sauce, and then sprinkle the bread crumbs over the entire top. item not reviewed by moderator and published
Perfect! Easy and tastes like restaurant shrimp scampi. A keeper! item not reviewed by moderator and published
We love this recipe! It is the best one I have found and rivals any restaurants Shrimp Scampi. The shrimp are tender and the sauce flavorful. I do double the sauce so that we can put over rice or pasta. item not reviewed by moderator and published
This was a great recipe. The only problem was, if making with a lb of pasta, there was not enough sauce. I would triple the sauce. I added more garlic, because my family is Italian and we all like it and I also substituted sauvignon blanc (which I had open for the vermouth. Came out delicious. I am sure any white wine would be great. Next time I make it I am going to try it using a reisling wine and see how that is having a touch of sweetness to it. item not reviewed by moderator and published
Very nicely cooked shrimp. The directions for cooking were spot on and the shrimp were the perfect consistency. The sauce was a little to lemon flavored for my liking and definitely not enough sauce for the pasta I made. I would certainly use the directions again for cooking shrimp, but will alter the sauce in he future for more flavor in the pasta. Perhaps making a stock would help this recipe. Prep ahead if time or you will not have enough time to make things correctly. I had it all prepped ahead of time so all ingredients were ready and at my finger tips. Happy cooking and thanks!!!! item not reviewed by moderator and published
my friend made this and OMG this was the best over some pasta!!!! a must try if you never tried it before item not reviewed by moderator and published
wow, delicious and so easy. had some leftover polenta with goat cheese and served shrimp over that, definitely will make this dish often. item not reviewed by moderator and published
Fixed with grits. Best thing I ever ate. well, almost. : item not reviewed by moderator and published
I thought it was one of the best just love it love it love it item not reviewed by moderator and published
Made this last night for family and friends, and it was simply wonderful.... I do agree needs more sauce, and will triple recipe for the sauce next time... This is definately a winner with me, family, and my friends!!! item not reviewed by moderator and published
I tried this recipe without the vermouth and it still was amazing. I will definitely keep this recipe in rotation. item not reviewed by moderator and published
I really want to try this it look and seem like its amazing and plus i love shrimp perfect combo: im going to try it item not reviewed by moderator and published
So easy and delish! item not reviewed by moderator and published
loved it item not reviewed by moderator and published
This is delish and take no time to put together. Very elegant, very yummy item not reviewed by moderator and published
Not as "scampi" as I would have liked. More butter or garlic oil or something. However, it was tasty and it is very fast. Therefore, the four stars. Perhaps salted butter as well. Good base to experiment with : item not reviewed by moderator and published
It was fabulous!!! We loved it! We didn't have vermouth so substituted with white wine. item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
This recipe is simple and delicious. My boyfriend is crazy for it! But it doesn't yield enough sauce. I literally quadrupled the recipe (except the shrimp and it was just barely enough for two people. item not reviewed by moderator and published
I made this recipe for 13 people so I added some chicken to it. I cooked the chicken the same way as instucted for the shrimp then thinly sliced it. Set that aside then cooked the shrimp. I made additional sauce (a lot and poured it over angel hair pasta. It turned out wonderful even all of the kids enjoyed it (ages ranging from 4-14. Will be sure to make this again!!!! item not reviewed by moderator and published
quite good, but better with prepaired mustard(a touch item not reviewed by moderator and published
Not enough sauce. BTW In Italian, "scampi" MEANS shrimp. Drives me nuts to see this on menus all over the U.S. It's like saying "Shrimp Shrimp." Dumb. item not reviewed by moderator and published
I just made this for myself, it was quick, easy and tasty. item not reviewed by moderator and published
Changed it up some with white wine instead of butter. It was a great dish!! item not reviewed by moderator and published
The sauce didn't seem like enough on its own for a full dinner. I added a good amount of heavy cream and served with pasta. The lemon flavor was a little much so I also added in Parmesan and more salt. item not reviewed by moderator and published
omg! the best shrimp scampi!!!! so tasty item not reviewed by moderator and published
I made this recipe exactly as printed.....no need to change a thing. Oh so good. item not reviewed by moderator and published
We all loved this recipe!!!! The only thing that I added was a little parmesan cheese to the top after I served it and I used white wine ( that was the only thing I had on hand. It was easy and sooooooooooo good!!!!!!!!! item not reviewed by moderator and published
More than just tasty! This was a true hit at my husband's birthday party for 6 of us. I increased by 4 the sause because I was serving it over pasta . Everyone is still talking about it! I also added four lobster tails to the shrimp for something just a bit special and it was so yummy. The trick is to purchace the best seafood you can. I shopped at Whole Foods and both the shrimp and lobster were sweet and tender. item not reviewed by moderator and published
Excellent. A bit too "lemony" for my taste, but didn't stop me from sopping up every last bit of sauce with good crusty bread. item not reviewed by moderator and published
Very good - have everything ready prior to cooking - cooks up quick item not reviewed by moderator and published
DELICIOUS!! My only gripe is that I wanted to have it over pasta and there wasn't anywhere near enough sauce to do so. I doubled everything in the sauce, but I still didn't think there was enough so I ended up using 4X the vermouth, lemon, zest and parsley. item not reviewed by moderator and published
i will have to try this recipe again. at first glance it looked pretty simple, but with only a minute to do this and a minute to do that i got it pretty well messed up. i was able to make something that was tasty but it wasn't probably as good as it would have been if i could have followed this recipe correctly. my sauce blackened and started to burn, i had to add more vermouth and butter. i couldn't find my grater, which is why the sauce burned, so i chopped up lemmon rind, so the lemon taste was bitter. i will try this again and will be better prepared the next time. item not reviewed by moderator and published
This recipe is great!!!!!!!!!!!!! We serve it over angel hair pasta (prepared per package directions) and this is a smashing, successful dinner. Because of the pasta, I triple the sauce ingredients: i.e. vermouth, lemon juice, parsley and lemon zest but only increase the garlic to 3 teaspoons. It is a number one request from friends and family who are coming back for yet another dinner. item not reviewed by moderator and published
Sauce isn't creamy. I added 2 tablespoons of coconut and a sprinkle of red pepper flakes to the salt, not to mention some more butter to make it a "real" sauce. After all of that it tastes all right....so I say it needs some tinkering. item not reviewed by moderator and published
My husband requested Shrimp Scampi for Fathers Day Dinner. I didn't use the lemon zest and doubled all the ingredients except the shrimp. I served it over linguini and my husband LOVED it (and so did I). The only problem is that there wasn't enough for all of us (me, husband and daughter) so I took a small amount and made a beautiful plate for my husband. I will def make this again except double the shrimp as well! SOOO YUMMY! item not reviewed by moderator and published
This was...wow...SO good, and the best scampi I've ever had. Easy to obtain ingredients (already had everything...just needed to get the shrimp out of the freezer this morning!) and super quick and easy to make. I think next time I'll double the sauce and serve with angel hair pasta.....A+ item not reviewed by moderator and published
I totally overcooked the sauce so I might have to try this one again. item not reviewed by moderator and published
We needed something a lil different after the holidays so i tried this wit my leftover shrimp.. My family loved it.. exp served over angelhair pasta yummmm..thank u 4 the idea.. item not reviewed by moderator and published
This is a great recipe and has become a staple at the Christmas table at my in-laws. I like to let the shrimp sit overnight in a blend of olive oil, garlic, salt, pepper, and other spices and it really takes this to the next level. And, as others have mentioned, you just can't have too much sauce. Try it with a blend of chardonnay and vermouth. item not reviewed by moderator and published
What a great do ahead that will turn heads!!!! item not reviewed by moderator and published
Easy to prepare meal that contained easy to obtain ingredients. Our family of 4 finished off 2lbs of shrimp and that included me and I NEVER eat seafood! I will definitely cook this again and serve for guests. We paired it with orzo cooked with seasoned boullion (tomato and chicken) and steamed long green beans. item not reviewed by moderator and published
This is the best testing recipe I have ever had. Highly recommended! item not reviewed by moderator and published
This was simple, fast, and very very good! However, the trick about laying out the shrimp on a plate and then inverting them onto the hot oil seems like the most likely way to end up with shrimp scattered around the kitchen! I just dumped them in and quickly scooted them into position with tongs, worked just fine. I think this is my favorite scampi recipe I've tried! item not reviewed by moderator and published
My husband and I made this and it came out so good. We thought were the only ones that were going to eat and before we sat down everyone ate it alI!! I want to make this every week. item not reviewed by moderator and published
As some reviewers mention, the lemon can be overpowering. Next time I'll omit the zest. My personal preference is olive oil over butter, so next time I make this I'll probably use EVOO instead of butter. Nice garlicky flavor, yummy overall. item not reviewed by moderator and published
This recipe was really good. I didn't have the vermouth so i just left it out and it was still good. Let me warn you though, stick to the recipe with the amount of parsley and lemon juice. The lemon can be really overpowering if not careful! Otherwise, tasty! item not reviewed by moderator and published
This is wonderful. I had no vermouth and so substituted some good quality chardonnay and a 1/4 cup of chicken stock and cooked it down a little bit more than called for. With the chardonnay it wasn't sweet, but it was light and delicious. I didn't season the shrimp too much and they did not seem to suffer for it. This is a definite keeper. item not reviewed by moderator and published
Easy and Excellent ! item not reviewed by moderator and published
Excellent, not difficult at all. I took the advice of another reviewer that said to double the sauce part of the recipe and I am glad I did. I might even consider tripling it next time. item not reviewed by moderator and published
....and oh so yummy! I doubled the recipe and there wasn't a bite left. We also, as another suggested, laid it on a bed of anger hair pasta. Of course with the tails removed. :) item not reviewed by moderator and published
This turned out really good. item not reviewed by moderator and published
This recipe is so quick and easy. The taste is wonderful also. item not reviewed by moderator and published
It was good and very simple to make. I wish that there was a little more sauce. It was a tad on the dry side. Next time I'll double the sauce. item not reviewed by moderator and published
very good item not reviewed by moderator and published
This is the best shrimp scampi recipe I have tried. It is a little challenging to multi-task while making it, though, because the whole process is really quick. item not reviewed by moderator and published
DELICIOUS item not reviewed by moderator and published
Naeem item not reviewed by moderator and published
Best ever brings a great kick to the shimp. have tried a lot of scampi before this is the best. It taste of something item not reviewed by moderator and published
too many steps for such a simle dish item not reviewed by moderator and published
This was a wonderful dish! item not reviewed by moderator and published
My husband has never been a huge scampi fan but he loved this. My 3 and 1 year old enjoyed the shrimp as well. It was not greasy and had great flavor. Will do again. item not reviewed by moderator and published
I expected this to taste like scampi you get when you eat out but it had a very strong wine flavor. It over powered the shrimp and garlic. item not reviewed by moderator and published
Great recipe, but if you love garlic increase the recipe to make a bit more sauce.......and dip in that bread! item not reviewed by moderator and published
This was one of the best scampies that I have tasted. Only one thing, leave out the salt. I used salt and pepper before I cooked the shrimp and then made the sauce adding no extra salt. I guess I put too much salt on the shrimp before I cooked them. item not reviewed by moderator and published
When you have a few pounds of shrimp on hand, and need an easy and delicious recipe, this is IT!!! Great with rice and crusty french bread. item not reviewed by moderator and published
Use big shrimp. item not reviewed by moderator and published
I tried this recipe for the first time for my mother and sister-in-law (pretty risky, I know) and everyone loved it. Other scampi recipes I have tried in the past are either too lemony or too winey. I used Chardonnay instead of dry vermouth because I was out of vermouth. Really great. As good as any restaurant-maybe better. But make lots more sauce, so you can soak it up with french bread. item not reviewed by moderator and published
Thanks for the recipe item not reviewed by moderator and published
While I personally don't have a fond taste for vermouth, it does add a sweet taste to this recipe item not reviewed by moderator and published
Made this a few weeks ago for family...it was a big hit, not he typical scampi we're used to and surprised us with the taste! item not reviewed by moderator and published
Maybe I made this wrong, because I thought it was rather bland. Ok, but won't make again. item not reviewed by moderator and published
This recipe tasted like something at a five star restaurant with the ease of a fast food place. I added a little flour to the vermouth and lemon juice after it boiled to make a cream sauce and served over rice. Start the rice before the scampi, the rice doesn't need much attention so you can focus on the shrimp. item not reviewed by moderator and published
fast and easy item not reviewed by moderator and published
mangnifico item not reviewed by moderator and published
I have never made Scampi before. This recipe was easy and best of all delicious! I am making it again tonight for guests. item not reviewed by moderator and published
I served this over Risotto with a little fresh lemon and parmesan.Excellent and Easy! item not reviewed by moderator and published
This has become my families favorite Shrimp Scampi recipe. The Vermouth plays an incredible part in the layers that lifts this simple recipe. item not reviewed by moderator and published
It's so easy to make...and it is good.Plus it's not alot of chopping. item not reviewed by moderator and published
Delicious and easy! item not reviewed by moderator and published
I made this for my whole family at our Christmas party this year. I was a huge hit! We will make this one again. 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
Actually, the Italian word "scampi" refers to Norway lobster, a shellfish in the lobster family with no relation to shrimp. Think of it like this: we call saltimboca made with chicken "Chicken Saltimboca." Why? Because the dish is traditionally made with veal. Capiche? item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes