Shrimp Scampi…a seafood staple of pretty much every Italian restaurant. Of course, as we like to do, we turned up the volume on some flavours and down on others to make this particular version to our own liking (even if we upset any vampires who may have been eying us up). I particularly enjoyed cooking this because I had help from my sous chef/photographer extraordinaire! He grated the garlic (at one point asking, “Are you sure this isn’t too much garlic?”), made the salads, and took all of the pictures!
We served our shrimp over a bed of angel hair (with the leftover sauce poured atop everything) and a side salad to give the dish some colour, flavour, and nutritional balance.
If you prefer a different protein for your seafood scampi, try our Scallop Scampi recipe on for size!
Time: 20 Minutes
- Shrimp (raw, peeled, and deveined)
- Dry White Wine
- Lots of Garlic
- Optional: A squeeze of lemon juice or a little lemon zest
- Peel your garlic, and either zest it with a microplane grater (our preferred method of choice because you get to use more of your garlic clove) or push it through a garlic press.
- Melt some butter in a pan, and as it melts, add your garlic. Sautee for a minute or two.
- Add your shrimp, and cook until the flesh turns from opaque to white. Then remove your shrimp, and set aside in a bowl.
- Pour your wine into your pan, and add more butter. Sprinkle in some oregano and your optional lemon component if using. Allow your butter to melt, and your liquids to come to a simmer.
- Add your shrimp back into the pan to finish and infuse them with the additional flavour.
- Plate, Pour your extra juice over your shrimp and underlying pasta or rice, Devour, and Enjoy!