I say this a lot, but this is honestly one of our all-time favorite dishes: Succulent Shrimp Scampi. Our dear friends, Alice and Mike, from Long Island, NY, turned us on to this classic American-Italian dish over 20 years ago. Alice is an amazing cook, and she shared her recipe.
Of course, over the years, I’ve tweaked and twirled, and think I’ve landed on my own version that will rival any “Scampi-Style Shrimp” dish…anywhere!
This dish may technically not be true Italian cuisine, or at least didn’t originate there…but it’s true American-Italian cuisine…and in our book…that’s pretty damn good. And so are these Succulent Shrimp Scampi. Enjoy!! 100% Loon Approved!
I firmly believe that the tools we use are almost as important as the ingredients and techniques we employ to make stellar dishes, like Succulent Shrimp Scampi. I use my Cuisinart Chef’s Classic Stainless Steel for this dish every time, and I swear, it really does make a difference.
Check it out.
Here’s one of our other favorite Italian dishes where shrimp is the star ingredient: Shrimp Fra Daviolo
And now…onto this amazing Succulent Shrimp Scampi recipe!
- 2 lbs large shrimp, peeled and deveined - leave the tails on (if desired)
- 1 cup flour
- ½ teaspoon of salt & ½ teaspoon of fresh ground black pepper, plus more for seasoning sauce, to taste
- 1 cup of extra-virgin olive oil
- 1½ cups of quality dry white wine (don't use cooking wine!)
- 1 tablespoon of Worcestershire sauce
- 5 garlic cloves, peeled and minced
- 5 tablespoons of fresh lemon juice (about 1 & ½ to 2 lemons)
- ½ cup of chicken stock
- 8 tablespoons (1 stick) of unsalted butter
- 2 tablespoons freshly parsley, chopped
- Mix the flour with the salt and pepper on a large plate.
- Dredge the shrimp in the flour mixture and set aside.
- Meanwhile, heat the oil in a large skillet over high heat.
- Working in batches, saute the shrimp until just golden, about 2 minutes (flip after about a minute).
- Transfer to a paper-towel lined plate.
- Repeat until all shrimp has been sauteed.
- Drain oil from pan and return to stove over high heat.
- Add wine (be careful, may slightly flame), Worcestershire sauce, garlic, lemon juice, and stock to pan.
- Cook until liquid is reduced by half, about 6 - 7 minutes.
- Whisk in butter and season to taste with salt and pepper.
- Reduce heat to medium and add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
- Sprinkle with parsley, just before serving.