Southern Shrimp Scampi Recipe (2024)

I really had a problem with the method of cooking here. I found that to cook the shrimp the right amount (not overdone) left the garlic very raw and not incorporated into the dish. And to cook the garlic until it was fragrant left the shrimp very overcooked. In the future I will not mix the shrimp and garlic together prior to cooking as suggested here.

I used the shrimp shells and some wine, a bit of onion and parsley to simmer a shrimp stock on very low for a couple hours. I strained that and used about a cup of it in lieu of the wine, let it cook down by about half before adding the butter. Served with cheese grits. SO GOOD!

A few added ideas. First, before adding the shrimp back in, toss in your freshly cooked pasta, and a bit of the pasta water, then put shrimp in with some lemon zest and cover to steam the last cook cycle of the shrimp...so moist and tender this way and the pasta sucks up all the flavors. Sometimes I also add some small brined capers or quartered artichoke hearts. A 2 pot meal with full appeal!

My thought is that food evolves as it moves from place to place. I often see reader comments that a recipe "isn't authentic" to the original, typically from another country. But isn't that OK? Language evolves over time and place, why not food?

This is one of my favorite shrimp dishes. Easy to prepare and everybody loves it. I use Wild Caught Argentinian Red Shrimp, unsalted butter, Meyer lemons, Italian parsley, organic garlic, freshly ground rainbow peppercorns, Sauvignon Blanc, organic California olive oil, organic quinoa and red pepper flakes, all from Trader Joe's, so shopping is all in one place. My relationship with Trader Joe's is strictly as a happy customer. No more, no less. Your family and friends will love this dish.

Most recipes call for cooking the garlic first until it is fragrant. I suggest this as an alternative method. Some people even remove the garlic after the oil is perfumed. Sounds like an excellent recipe that I am sure to try.

If you can, take the time to roast a half head of peeled garlic on low heat in the oven in some olive oil and butter while the shrimp is marinating, about an hour at 250 F. After cooling mash to make a paste with a fork. Add to the shrimp while cooking. You can sub the paster for some of the butter and olive oil in the recipe. Takes the garlic to a whole 'nother level, but admittedly, not the recipe as written. (Sorry).

Just remove the shrimp when ready and cook garlic a little longer.

Delicious. I reduced the butter and tossed the finished product with cooked pasta and roasted onions, peppers, and zucchini for a one-dish meal.

This was amazing. I prepared it using fresh 16/20 Key West Gulf Shrimp. It was easy (though it did take me more than 20 minutes), delicious, & will now be a part of my repertoire. For us, there was too much butter (I used unsalted), so the next time I'll probably use 5 Tbs. I left a bowl of red pepper flakes & fresh grated parmesan on the table, & some thought this enhanced the dish.
I served this over Capellini w/a Caprese Salad & a nice Chardonnay to rave reviews from all.
Kudos to Kim.

We loved this. I did cut back on the butter to 4 Tbs. Served over Basmati rice but next time will serve with grits to make it a true Southern dish. Included chiffonade of basil to dish with the parsley. Glad we didn't have folks over to join us, we ate all 4 servings.

Very easy dish. If you love shrimp and garlic this is a must try! I added more garlic and a bit more wine/butter....
Fresh parsley tops it off.

simmer shells in vermouth & water or white wine, along with a bay leaf, pepper flakes, whole large garlic clove, perhaps tarragon; remove shells and cook broth down to 1/2 cup or less, Cook shrimp till just pink in butter & evol (2:1); set shrimp aside, add reduced broth and cook sauce down further. When pasta is cooked, toss with sauce, add shrimp, toss and warm; plate. Sweet carrots butter steamed w. mint and perfect avocado slices made a tasty plate.

Added lemon juice when off heat.
Delicious. And so easy.

jojialq you can use 1/4 cup chicken stock instead of wine! I read it in another recipe and just made this recipe using chicken stock it was really tasty!

what type of wine should I use?

followed the recipe. used stock made from the shells. reduce that stock and then do the wine, butter, etc. just right & so easy (except for peeling the shrimp! Spouse deveined them. don't over cook. two minutes in hot pan is enough. they will finish in the sauce at the end. lotsa parseley is very nice

Fusion? Cajun seasoning instead of salt and pepper; cilantro instead of parsley; served over linguine. Otherwise followed recipe. Excellent. This will be good for your choice of herbs and spices

Serve with cheesy grits!

So good! Sautéed garlic before adding shrimp. Served with Charleston Red Rice and crispy bread.

This was succulent! I sautéd garlic in EVOO and butter, then sautéed shrimp - just a bit - added wine but not as much as recipe called for and lemon - quick serve with rice and parsley .! So good! Quick quick in order to not overcook shrimp!

Have made and enjoyed many times following recipe as written. Today I added some asparagus cooking it in the butter sauce. Had they been thick spears I might have steamed a bit first. Instead cooked the ones I had to just Al dente. Delicious!

Shells in microwave with broth or wine x 6 min. Shrimp thawed and in honey for hour. Carmelize onion and garlic. Put in frypan with onion garlic and shell extract. Cook shrimp and add lime juice.

If you don't make a little court bouillon with the shells, you're really missing out.

Serve over Herbed Kale Rice

Made this for my husband for dinner tonight and served over fresh linguine and it was delicious--5 stars.

This is the third Scampi dish I have made from the NYT and I must say they are all wonderful.

Delicious. Might consider dialing up the wine a little and the lemon a lot.

With 6 tablespoons of butter, this is a very rich sauce, although the resulting sauce was delicious. I added the parsley to the sauce just before I added the cooked shrimp back to the pan, then the pasta to soak up all that buttery sauce.I used home-made fish stock in place of wine. I should have added more lemon or lemon zest to increase the acidity.All in all, easy to prepare, but very very rich.

Doubled the lemon and wanted a more intense flavor.