Real Recipes From Real Home Cooks ®

lori's shrimp scampi

Recipe by
Lori L (JostLori)
San Diego

This is a great weeknight meal, and worthy of company at the same time! We normally double the marinade and sauce ingredients so there's enough to sop up with some crusty bread (though it does add to the calorie intake - LOL). Delicious over pasta, and equally good over a creamy polenta.

yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For lori's shrimp scampi

  • 4
    garlic cloves, divided use
  • 1 tsp
    kosher salt
  • 3 Tbsp
    extra virgin olive oil, divided use
  • 1 lb
    large shrimp
  • 1/2 tsp
    crushed red pepper flakes, to taste
  • 1/4 c
    pinot grigio, or other dry white wine
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/4 c
    unsalted butter
  • 3 Tbsp
    flat-leaf parsley, chopped
  • cooked linguine or creamy polenta

How To Make lori's shrimp scampi

  • 1
    Into a medium bowl, press ONLY TWO of the garlic cloves (or grate them on a microplane). Add the salt, only 1 tablespoon of the olive oil, and stir to combine. Peel and devein the shrimp, then add to the oil mixture. Toss to coat and refrigerate 1/2 to 1 hour.
  • 2
    Thinly slice the remaining two cloves of garlic and set aside.
  • 3
    After marinating the shrimp: In a skillet, heat the remaining 2 tablespoons olive oil. Add the shrimp and garlic oil to the pan and cook over medium flame until pink, but not completely cooked. Transfer the shrimp to a bowl and set aside. Leave all of the oil in the pan.
  • 4
    Return pan to the flame and add the 2 cloves sliced garlic and the red pepper flakes. Saute, stirring constantly, for one minute (don't let it brown!!!). Add the wine and lemon juice and cook for about 2 minutes, letting it reduce by 1/3 to 1/2.
  • 5
    Add the butter and stir until melted. Let it cook for about 4-5 minutes while it reduces slightly and thickens a bit. Return the shrimp and any juices to the pan. Toss and let cook for another 2 minutes so the shrimp cooks through. Add the chopped parsley. Serve immediately. We like ours over linguine al dente or creamy polenta. Sometimes we double the sauce, because it's so yummy!

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