Quick and easy shrimp scampi recipe with white wine, butter and a good amount of garlic that is done in nearly 15 minutes and perfect for a weekday dinner.
I have to say, midweek meals are usually our favorites. They are quick, always garlicky, comforting and simple. But really, anything that starts with garlic sauteing in olive oil is comforting in my book. And now that I think about it, 99% of my recipes start that way.
Ingredients in Shrimp Scampi with a surprising twist
The base of shrimp scampi is olive oil, garlic, shrimp, fresh lemons (use both the zest and juice), white wine, red pepper flakes, if you like heat. And one slightly, maybe controversial ingredient…Parmesan cheese.
Traditional scampi has no cheese and some may argue that cheese should never been near fish, (yes, I used to be that person until I had gratineed scallops). But let me tell you that the savoriness of a good parimigoano freshly grated into the buttery lemon sauce, creates the most fantastic saltiness that gave the entire scampi dish just a bit more pop of flavor.
Shrimp Scampi with Wine (or without wine)
I love the flavor that a good crisp white wine does to a buttery sauce. The wine brightens the sauce up and gives off another layer of mature flavor.
Of course, if wine is not your jam, I would suggest adding a splash of chicken or shrimp stock.
What goes with Shrimp Scampi
Pasta is my absolutely favorite to go with shrimp scampi or cooked orzo or even couscous.
A Few Tips on Making Shrimp Scampi
This is the perfect weekday recipe but there are a few tips I like to share.
Shrimp size: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
Shrimp cook very quickly, as soon as they turn pink on the first side, flip over and cook for another minute.
Add freshly grated Parmesan cheese directly to the sauce and stir in, this will help thicken the sauce a bit too.
Shrimp Scampi with White Wine and Parmesan
- 3 tbsp. olive oil
- 4 tbsp. unsalted butter
- 3-4 garlic cloves chopped finely
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 1 whole lemon zest and juice
- 1/4 cup freshly grated Parmesan cheese
- 1 pound medium sized shrimp shells removed
- Fresh parsley for garnish
- Heat a large skillet over medium heat and add olive oil and butter. Once butter melts, add the chopped garlic and red pepper flakes and saute for 2 minutes until garlic softens but doesn't brown.
- Pour in the white wine and reduce for a few minutes until sauce thickens slightly.
- Add in lemon zest and lemon juice and freshly grated Parmesan cheese and stir everything together.
- Add in the shrimp and cook on the first side for 3-4 minutes until pink, then flip over and cook for another 2-3 minutes.
- One shrimp are done, taste sauce for seasoning and adjust as needed. Then garnish with fresh herbs and serve with pasta (or your other favorite side).