This shrimp campi is a simple weekday dinner. The juicy shrimp are sautéed in rich garlic and white wine sauce until tender, for a simple but flavorful meal.
Flavor: Soft shrimp with butter, garlic and light, rich white wine sauce. Skill Level: Shrimp Scampi is fast and easy to do. It’s ready within 20 minutes and everything is cooked in one pot. Preparation Note: Use peeled, debay shrimp to skip the messy preparation. Thaw the frozen shrimp immediately in cold water.
Ingredient Tips
Shrimp: Buy peeled shrimp and buy shrimp. You can select whether to turn the tail on or off. The tail is great when served as an appetizer, but I like the tailless shrimp when served with pasta. Garlic: Fresh garlic adds a lot of flavor to the sauce. Do you have any fresh garlic? Instead, use tangled garlic from the jar. Wine: The best wine for Ebis Campi is a refreshing, dry white wine. Skip the cooked wine and choose the wine you like to drink. Try Pinot Grigio, Viognier, A Dry Riesling, or Sauvignon Blanc. You can replace chicken or vegetable soups in place of wine.
How to make shrimp scampi
Cook garlic and butter until it smells (the complete recipe below). Add the shrimp and cook. Please put it aside. Pour in the wine and reduce for a few minutes. Return the shrimp to the bread, toss and heat.
Please save later
Ebisu Campi can be stored in the fridge for up to 4 days. It is best not to freeze to maintain the texture.
To reheat, simply heat in a Stovetop frying pan until it gets hot, taking care not to collect the shrimp.
Shrimp favourite
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Shrimp scampi
This shrimp scampi recipe is quick and easy to make with a rich, buttery garlic wine sauce.
Melt the butter and olive oil in a large frying pan over medium heat.
Stir in the garlic and red chili pepper flakes. Cook for 1 minute.
Add the shrimp to the pot and toss and coat. Cook the shrimp until it is bright pink, no longer translucent, about 2-3 minutes.
Using a slotted spoon, transfer the shrimp to a plate to keep them warm.
Add the wine to the bread and cook for 2-3 minutes. Turn off the fire.
Return the shrimp to the pot and spread it over the sauce. Sprinkle with parsley. Season with salt and black pepper. Enjoy immediately.
To save on preparation, buy peeled shrimp. The shrimp look beautiful with tails and perfect if they work as an appetizer. If served with pasta, serve without tails. Add lemon wedges or slices as garnish. Ingredients (including garlic) can be prepared up to 24 hours in advance. The plates take only a few minutes to gather in the pot. If it works as an appetizer, include crusty bread or crostini to smoke the Scampi sauce. Store leftovers in airtight containers in the fridge for up to 4 days. It is not recommended to freeze the shrimp as it changes the texture.
calorie: 243 | carbohydrates: 3g | protein: 16g | fat: 16g | Saturated fat: 8g | Polyunsaturated fat: 1g | January Saturated Fat: 6g | Trans Fat: 0.5g | cholesterol: 173mg | sodium: 742mg | potassium: 208mg | fiber: 0.4g | sugar: 0.4g | Vitamin A: 1260iu | Vitamin C: 11mg | calcium: 83mg | iron: 1mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Appetizers, dinner, appetizers, lunch, main course, seafood
cooking American, Italian© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(TagStoTranslate) Fresh parsley (T) Garlic (T) Olive oil (T) Red chili flakes (T) Shrimp (T) White wine
