R4U: Shrimp Scampi

8:00 AM

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The hubster has been wanting a meal with shrimp for weeks now. We finally picked up some shrimp at a local fish market and I decided if we were going to eat shrimp, we were going to eat it healthily (is that even a word?).
I was a little hesitant to make a shrimp scampi, mostly because I had never made it before.
Hence why there is only one picture for this post... because I was so focused on making sure the meal came out not burnt or horrible tasting.
Which it did not! It was delicious. When I did my first taste test I walked out to Steve and said "You married a (excuse my language) damn good cook"

Recipe 4 You: Shrimp Scampi  

Below is the recipe I used. It is from Simply Recipes. I found her recipe on Pinterest
(seriously, how did we live without pinterest)


  • 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
  • 2 tablespoons olive oil
  • 2-3 tablespoons butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice
* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells forshellfish stock if you want.


1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve alone, with crusty bread, over pasta, or over rice (for gluten-free version).

I used a Gluten Free Linguine pasta from Ancient Harvests instead of rice. Though if you make it with GF pasta like I did, make the pasta close to the end of cooking the shrimp or after. I made the rookie mistake by making my pasta before hand and let it stay in the pan to keep warm and clumped together like GF pasta tends to do sometimes. 
I also used a Pino Grigio for the white wine part of the recipe. It gave the shrimp a little kick but a savory not spicy kick. 

Till next time friends! 


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