Warm weather just begs for great, light meals and delicious seafood. Fortunately, shrimp scampi is both! We were in the mood for this fantastic shellfish, and we wanted to keep it nice and simple. More than that, we also wanted the recipe to be fast. This should be something you don't dread making after you come home from a long day out in the sun.
To make the scampi fast, we cooked it in a skillet right on the stove. This let us heat everything up nice and fast and keep the dish confined to one pot. We quickly cooked the shrimp in the pan, set the shrimp to the side, then made a simple butter and vermouth sauce in the pan with some lemon juice and parsley before adding the shrimp once more to the pan. We tossed to coat and that was it. The entire recipe took only a few minutes, and we ended up with a great, light meal perfect for the warm weather. Keep reading below for this simple scampi recipe...
Simple Shrimp Scampi
- 2 tablespoons olive oil
- 2lbs large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon dry vermouth
- 1/4 teaspoon crushed red chile flakes
- 2 shallots, minced
- 2 tablespoons fresh parsley leaves, minced
- Heat a skillet over high heat until hot. Add 1 tablespoon oil and swirl to coat the bottom of the pan. Add half the shrimp and cook, stirring occasionally until just opaque (about 1 minute). Transfer to a medium bowl. Return the pan to the heat and repeat with the remaining oil and shrimp.
- Return the empty skillet to medium-low heat. Melt 1 tablespoon butter. Add the garlic and shallots and cook, stirring constantly until fragrant (about 30 seconds). Off heat, add the lemon juice, vermouth, and red pepper flakes. Whisk in the remaining 2 tablespoons butter, add parsley and season to taste with salt and pepper. Return the shrimp and any accumulated juices to the skillet. Toss to combine. Serve immediately.
Recipe adapted from Saveur