This buttery, easy shrimp scampi, dish is sure to please with it’s rich flavor and quick preparation time.
I could eat these little babies all by their lonesome!! I am a HUGE seafood fan so in our house, some kind of fish is on our weekly menu. Luckily, my husband and daughter both love shrimp so this is always an easy ‘go to’ recipe for us. It’s quick and full of flavor! My little lady still likes pretty bland food so I normally boil her shrimp separately but I dream of the day she will taste one of these easy shrimp scampi dishes that I make and love them as much as we do! She’s starting to like salt, so we are getting somewhere, right? (rolls eyes)
What’s better than an easy shrimp scampi recipe that has only a few key ingredients, one being wine…can it get much better?
I went through these phases of purchasing shrimp. I first bought the frozen, tail off, pre-cooked kind and loved it. In all it’s rubbery glory. Then I started (upon the advice of a friend) buying the raw, frozen, tail-on, shrimp. I did this for years and again, loved them! I thought I had hit the jackpot. Then one random day we were out of frozen shrimp and I happen to be at the store, so I went to the fresh fish counter, bought a pound of deveined, shell on, shrimp and took them home. Oh. My. Goodness. I couldn’t believe how much better these were! So juicy with amazing texture. I’m sold, I will never go back. It’s fresh shrimp for this girl from now on!
Is there a difference between shrimp and prawns?
You will hear the term shrimp scampi used often. It really just means that the shrimp is cooked with (or in) a butter garlic sauce. So is there a difference between a prawn and a shrimp? Well, yes… if you want to get technical. Prawns and Shrimp are separate species. They both have different gill structures and slightly different tastes. I couldn’t tell you the difference if both were presented to me. All I know is, if you put shrimp down in front of me, chances are… I’m gonna eat them.
What do you serve with shrimp scampi?
An easy shrimp scampi dinner can be served on it’s own due to its rich flavors of butter, garlic, wine and herbs but it is sometimes good to think of a side dish, or two. Choosing between a starch and or vegetable side is a good way to go. These can be a nice compliment to the shellfish-based protein.
If you want to go simple, I would choose a salad. Tossed greens can cut the richness of the shrimp because they are light and crisp. Think along the lines of a more bitter green, like spinach, arugula or even kale. Adding a nice vinaigrette will keep the salad on the lighter side. If you serve the easy shrimp scampi over pasta, a thick dressing can weigh the salad down and be a bit much making the meal even more rich and over powering the main dish. Feel free to dress your salad up with some more items, such as cherry tomatoes (slice them in half first for ease of eating), shredded carrots and cucumber rounds.
If you’re feeling a little more adventurous, try to think of some colorful vegetables. This will add fiber and nutrients to the plate. Asparagus are great as well as green beans because the mix of long lines compliment the shrimps spiral shape. Both of these vegetables also balance the richness of the shrimp scamp. A roasted vegetable such as pepper strips and zucchini are yummy choices too.
Typically, you’re not suppose to serve shrimp scampi with sugary vegetables like winter squash, carrots or corn. These tend to add more richness which can off set the flavor of the shrimp. I am a rule breaker though!! I put my shrimp scampi over baked spaghetti squash and even top it with a homemade Alfredo… but I LOVE rich foods, so yeah. To each their own, right. You do you! That’s my motto when it comes to food! If you make something that tastes excellent to you but is way outside the box of ‘normal’ who cares! It’s fun to experiment in the kitchen and try new things. I have been presently surprised, many times, in making things that are not suppose to go together. That’s not to say that I have also had some major mishaps, but hey, that’s how we learn right!?
The herb blend I use below is from Wildtree, it’s the Scampi Blend and you can get it here.
(The blend consists of these powders: Garlic, Onion, Sea Salt, Butter flavor, Parsley and Sherry Wine flavor)
Feel free to change up the quantities in the recipe below. This one feeds myself and my husband with a chance (depending on how hungry we are) of left overs for the next day’s lunch.
Click here for a full dinner using this shrimp scampi: Baked Spaghetti Squash with Alfredo and Shrimp Scampi
Easy Shrimp Scampi
- 1 tbsp butter
- 2 cloves garlic (less if you're not a huge garlic fan like me)
- 1 lb fresh, deveined shrimp
- 1/4 cup dry white wine (or chicken stock)
- herb blend - see Wildtree link
If the shrimp have shells on, peel them off and lay out on a flat surface, such as a cutting board.
Sprinkle a combination of the herb blend on both sides of the shrimp.
On medium heat, melt the butter in a medium saute pan.
Once frothy, add the garlic and stir around until fragrant.
Pour in 1/4 cup dry white wine (or chicken stock) and let simmer for just a few seconds.
Add the shrimp to the pan quickly. They cook fast and you want them to all cook at the same time.
Let the shrimp sit for about 2 minutes, then flip to cook the other side. You want them to turn pink and be opaque looking.
Put the cooked shrimp in a bowl for serving. I sprinkle a little grated Parmesan cheese on top.