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Quick Shrimp Scampi Recipe

Updated on May 7, 2007
Now that the warm weather has arrived, I've started to crave seafood more often. One of my favorite recipes is shrimp scampi. It combines three of my favorite ingredients: butter, garlic, and lemon. How can you possibly go wrong? After playing around a bit, I've come up with a quick and easy recipe that is virtually fool-proof. The only thing you really need to be careful about is not cooking the shrimp for too long. My recipe calls for pre-cooked shrimp (since that is what I usually have in my freezer -- it's perfect to have on hand in case guests suddenly show up since shrimp cocktail is such an easy appetizer to put together). Pre-cooked shrimp will become rubbery very quickly, so you just want to throw them in at the end and warm the shrimp through.

I've reduced the amount of oil and butter used in many shrimp scampi recipes to try to make this a little bit healthier. Of course, it's still what I consider an "indulgent" meal, but every little bit helps when it comes to healthy eating. (We all deserve a treat once in a while!)

1/4 cup olive oil

1/2 cup diced onion

6 cloves of garlic, crushed

1 cup of dry white wine (e.g., Sauvignon Blanc)

1 Tbsp. Italian seasoning

1 pinch crushed red pepper (optional)

1 Tbsp. capers

Juice of one lemon

4 Tbsp. butter

1 lb. precooked frozen shrimp, thawed

Salt and pepper

Grated Parmesan cheese (if desired)

  • Heat olive oil in a nonstick skillet
  • Sauté garlic and onions over high heat till onions start to turn clear
  • Add the wine, Italian seasoning, crushed red pepper, capers, and lemon juice, lower heat to medium, and reduce for about five minutes. The sauce will thicken up.
  • Add butter and stir until it is melted into the sauce.
  • Add shrimp and turn heat to medium-low. Heat through
  • Salt and pepper to taste. Top with Parmesan cheese if desired.

Personally, I like to serve the shrimp scampi over angel hair pasta, but it's also great with orzo, rice, or even cous cous. You can also top it with a bit of chopped flat-leaf parsley to add extra color and a little more flavor. This recipe would be wonderful served with a slightly oaky Chardonnay, or even a bright, crisp Sauvignon Blanc. Just add a tossed green salad and crusty bread and you have a simple, yet elegant meal!

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      SauteedSoccerguru 10 years ago

      First article down I love it! Have you ever been near the book larousse gastronomique? It shall be your must have if you do not already. BTW if not I will supply one as your congrats!

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      Nicole 9 years ago

      Thank you--this recipe is wonderful, and even though I didn't have all the ingredients on hand, it still worked out with the wine, butter, and lemon. Next time I'll be sure to have the ingredients on hand, but if you don't, you can do wonders with wine, lemon juice, and butter. Thank you for showing me how!!

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      Jeanette 6 years ago

      I just found this recipe a couple days ago, made the dish and plan on making it again. Very easy and quick! Loved it.

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      Mary Beth 5 years ago

      I also had good luck with this recipe. The sauce is great and my husband likes to serve it over rice. I did sprinkle some Italian bread crumbs as well as the cheese & it was very tasty!

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      Lisa 5 years ago

      Best Scampi EVER!!! Made a HUGE batch for 20 at New Years and there was NONE left.

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