This easy Shrimp Scampi recipe is rich, totally delicious and super quick to make. It’s ready to serve in under 10 minutes.
I’ve loved Shrimp Scampi for years and I’ve had it prepared at restaurants in a variety of ways. Some good. Some, not so good mainly due to the fact that the chefs drowned the shrimp in the sauce. Yes, the garlic butter sauce is good but more is not always the answer – it’s just more.
My favorite Shrimp Scampi was at a small Italian restaurant in Phoenix called Fran’s, named after the owner’s daughter. Wonderful memories there of fantastic Italian dishes. Each dish was unique and perfect.
And Fran’s mother Agnes watched over every aspect of that restaurant like a loving mother personally greeting the guests as they came in. And the food? Perfection in every dish. Her own recipes. And the Scampi was right at the top.
They knew how to cook to cook shrimp. No more than 1 minute or so on each side to keep the shrimp tender and juicy. And the sauce, filled with garlic, lemon, butter and wine was rich and decadent and in just the right amount.
Sadly Fran’s is no longer there, but the family business continues. If you’re ever in Phoenix, you really need to check out Mancusos Italian Restaurant. It’s Northern Italian food at it’s best.
I hope with this Shrimp Scampi recipe you’ll get a sense of the Scampi I had the privilege to eat at Fran’s.
Ingredients of Shrimp Scampi
- Jumbo shrimp: The Star of the Show
- Salt: Just a pinch
- Pepper: For spiciness
- Butter: For rich flavor
- Lemon: For tang
- Garlic: For pungent flavor
- White wine: Wine enhances the flavors of all the other ingredients
- Tarragon: For a slight mint, licorice flavor
How to Make Shrimp Scampi
First, clean and devein the shrimp ad add salt and pepper to both sides
Next, add butter to a sauté pan over medium high heat. When bubbling add garlic. Sauté 1 minute, then add lemon juice.
Add shrimp and cook 1 minute. Then turn them over and cook an additional minute. Remove from pan and set aside.
In the same pan over medium high heat, add the wine and fresh tarragon. Cook 1-2 minutes stirring up the browned bits at the bottom of the pan. Then add the shrimp back in the pan briefly, for 10 seconds, to rewarm.
- 1/2 Lb Jumbo shrimp Shelled and deveined
- 1/4 Tsp Sea Salt Himalayan Pink Sea Salt preferred
- 1/4 Tsp Pepper Freshly ground is best
- 1 Tbsp Butter Unsalted
- 1 Lemon Juiced
- 2 Cloves Garlic Minced
- 1/4 Cup White wine Chicken broth can substitute
- 1 Sprig Rosemary Leaves minced
- Salt and pepper both sides of cleaned shrimp.
- Add butter to a saute pan over medium high heat. When bubbling add garlic. Saute 1 minute then add lemon juice.
- Add shrimp and cook 1 minute. Then turn the shrimp over and cook an additional minute. Remove the shrimp from the pan and set aside.
- In the same pan over medium high heat add the wine and fresh rosemary. Cook 1-2 minutes stirring up the browned bits from the pan. Then add the shrimp back in the pan and cook 10-15 seconds to rewarm. Serve immediately.
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