Quick weeknight eats like this shrimp scampi make it an easy choice for me to (briefly) turn my stove on. Great with steamed rice, orzo and/or bread, you’ll be on your way to eating in no time.
If you’re in the mood for shrimp, then try my Crispy Baked Coconut Shrimp recipe, next!
Classic shrimp scampi is one of those dishes is sure to please 100% of the time. Not only is the flavor profile ah-MAZING, but it is incredibly easy to make–great for a low commitment dinner with a major ‘WOW’ factor.
The shell or no-shell conundrum
Each time I make a shrimp dish, I’m invariably faced with the dichotomy of using shelled or unshelled shrimp. For the most part, it’s an easy decision for me (shelled, of course!)
Ggrowing up, my momma was keen on leaving the head, shell, tail intact for ultimate flavor (but trust, she always deveined). There’s a distinct difference in taste as well as eating experience when your fingers are steadily working to capture the piece of goodness that’s encased in its body armor.
As a lover of everything that emcompasses the vast “food umbrella”–spices, cooking techniques, varied ingredients and flavors–I’m all about maximizing the flavor of foods through ingredients, yes, but also techniques.
In the same breath, during these warmer, humid and pandemic-times, I’m also one for efficiency and ease, hence, for this recipe, preserving only the tails on the shrimp. I feel like I had to share that because my momma would be giving me a heavy side eye had she known just the tails were left on the shrimp.
How to make shrimp scampi
What I most love about this recipe is how easy it is to make. Short on time? Make shrimp scampi. Want something that requires low commitment and yields a high flavor return? Make shrimp scampi. You get where I’m going here.
Below is a quick rundown on how to make this delicious dish:
- Melt butter in a mediu skillet
- Once melted, add olive oil and garlic. Cook garlic until fragrant
- Add bone broth, wine, pepper, kosher salt, and red chili flakes. Bring sauce to a soft boil and cook until wine reduces
- Add shrimp and cook until flesh is no longer pink.
- Turn off heat and add lemon juice and parsley. Mix well and serve–enjoy!
What pairs well with shrimp scampi?
Shrimp scampi goes well with:
- steamed rice
- crusty sourdough bread
Sourdough bread–specifically, sesame sourdough bread from a local LA bakery: Bub and Grandma’s is my favorite pairing as it doubles as a great vessel to sop up all the juices–major yum factor!
Whenever I make this dish, I keep it simple and have a bowl of shrimp scampi like you see pictured, toasted sourdough bread, and no utensils. I enjoy gently removing the tails, and scooping with a wedge a bread, capturing bits of garlic, parsley and sauce–the perfect bite every time!
Looking for more shrimpy goodness?
Loving this Recipe?
- 1½ pounds 16/20 count shrimp, deveined, shells optional
- ¼ cup garlic, finely chopped
- 2 ½ tablespoons butter
- 2 ½ tablespoons olive oil
- ½ cup bone broth
- ½ cup dry white wine
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon red chili flakes
- 2 tablespoons lemon juice
- 1 ½ tablespoons flat leaf parsley, finely chopped
- Steamed rice
- Sourdough bread
- In a medium skillet over medium-high heat, add butter. Once melted, add olive oil and garlic. Cook garlic until fragrant (about 1 min) and be sure to not brown the garlic.
- Add bone broth, wine, pepper, kosher salt, and red chili flakes. Bring sauce to a soft boil and cook until wine reduces, about 2-3 mins.
- Add shrimp and cook until flesh is no longer pink, about 3-4 minutes (careful, do not overcook shrimp!).
- Turn off heat and add lemon juice and parsley. Mix well and serve!