“Scampi” by itself is a dish of Norway Lobster also called Dublin Bay Prawn served in garlic butter, dry white wine and Parmesan Cheese and is usually served with bread or over pasta or rice. The term Shrimp Scamp is a style of preparation and with variants of ‘Chicken’, ‘Lobster’ or ‘Scallop’. This recipe uses the traditional ingredients and is a fresh, delectable dish.
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Ingredients
1 lb large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 tbsp olive oil
3 tbsp garlic, minced
1 cup dry white wine
1 tbsp Worcestershire sauce
4 tbsp lemon juice
1/4 cup chicken stock
4 tbsp butter
2 tbsp fresh parsley
How to Make Shrimp Scampi
Lightly seasoned the shrimp all over with salt and pepper.
Heat the oil in a large skillet over medium high heat.
Add the garlic and sautee briefly. Add the shrimp and sautee until pink and fully cooked about 3 – 5 minutes. Transfer cooked shrimp to a paper towel lined plate.
In the same pan add the wine, Worcestershire sauce, lemon juice and stock. Bring to a boil, reduce heat to medium low and simmer until liquid is reduced by half, approximately 6 – 7 minutes.
Whisk in butter and season to taste with salt and pepper. Return shrimp to pan to reheat, tossing to coat well with sauce for about a minute.
Sprinkle with parsley and serve over rice, spaghetti or angel hair pasta.
Making Shrimp Scampi ahead of time
You can prep the Shrimp Scampi ahead of time as far as reducing the liquid by half. I would only do this earlier in the day that I am serving this meal for dinner. Refrigerate your reduced sauce and shrimp is separate containers, covered. When it’s time to finish the meal, reheat the reduced sauce in a skillet over medium heat & then follow the remaining instructions.
Leftovers
I will save Shrimp Scampi leftovers for lunch the next day. This dish when I refrigerate the leftovers, I separate the shrimp from the pasta and place them in individual containers.
To reheat I prefer the microwave and will heat them each individually. I generally do my pasta for 30 seconds, remove from microwave, stir and return for another 15 – 20 seconds. For the shrimp, I will microwave for about 20 seconds, remove, stir and heat for another 10 – 15 seconds. I want to ensure I am not cooking my food again, just warming to ensure I don’t dry the shrimp out.
Shrimp Scampi
Equipment
- 1 Large Skillet Deep
Ingredients
- 1 lb Large Shrimp Peeled & Deveined
- Kosher Salt To Taste
- Freshly Ground Black Pepper To Taste
- 2 tbsp Olive Oil
- 3 tbsp Garlic Minced
- 1 cup Dry White Wine
- 1 tbsp Worcestershire Sauce
- 4 tbsp Lemon Juice
- 1/4 cup Chicken Broth
- 4 tbsp Butter
- 2 tbsp Fresh Parsley
Instructions
- Lightly seasoned the shrimp all over with salt and pepper.
- Heat the oil in a large skillet over medium high heat.
- Add the garlic and sautee briefly. Add the shrimp and sautee until pink and fully cooked about 3 – 5 minutes. Transfer cooked shrimp to a paper towel lined plate.
- In the same pan add the wine, Worcestershire sauce, lemon juice and stock. Bring to a boil, reduce heat to medium low and simmer until liquid is reduced by half, approximately 6 – 7 minutes.
- Whisk in butter and season to taste with salt and pepper. Return shrimp to pan to reheat, tossing to coat well with sauce for about a minute.
- Sprinkle with parsley and serve over spaghettini or angel hair pasta.
