Shrimp scampi may sound fancy, but it’s such a ridiculously easy dinner to make on any weeknight! The thick sauce has four cloves of garlic and lots of butter, making it rich and luxurious. I like shrimp scampi served with pasta (my favorite is linguine) or with crusty bread. You must have something with which to mop up all the amazing sauce- it would be a sin to let it go to waste! But it’s also easy to keep this shrimp scampi recipe low carb by serving it with zucchini noodles or cauliflower rice, and keep it gluten-free by serving it with cooked rice. Or just dive right into the skillet with a spoon. No judgement here! In this post, I’ll explain how to make shrimp scampi, how to defrost frozen shrimp, how to make sure the scampi sauce is super thick, and give you some more tips and tricks for the BEST and easiest shrimp scampi possible!
How to make classic shrimp scampi
Before you start cooking this, make sure you have all your ingredients prepped beforehand. It moves quickly, so you want to be prepared! Season the shrimp with salt and pepper and mince the garlic, zest and juice a lemon, and chop up some fresh parsley.
Now it’s time to get cooking.
What kind of skillet to use
I recommend, hands down, a non-stick skillet for this. You can use other kinds, but since you need to cook this gently so the garlic doesn’t brown and the shrimp doesn’t overcook, I find a non-stick just makes things easier. Not to mention, the clean up is a breeze. I used a 12-inch Calphalon Nonstick Skillet. I have a whole set and LOVE them. They’re durable and oven-safe!
What kind of shrimp to buy
I recommend buying frozen shrimp. It’s cheaper than the “fresh” shrimp at the fish counter in your grocery store. BUT, did you know… the shrimp they sell at the counter is almost always frozen and thawed? So you might as well buy it frozen and defrost it yourself to save some money! I also recommend buying large, or jumbo, shrimp. They’re harder to overcook and the texture is much better, in my opinion. But to save some more money, you can use smaller size shrimp if you prefer. Just cook it for less time. Finally, I recommend buying shrimp that’s already peeled and deveined. Tail on or off- whatever you prefer is fine! But peeling and deveining is such a pain, and it’s not much more expensive to get it all done for you.
How to thaw frozen shrimp
There are three ways to defrost frozen shrimp.
Making the shrimp scampi sauce thick
You don’t need any cornstarch or flour to thicken scampi sauce, despite what some sources may tell you! There are two tricks to thickening it.
Other easy shrimp recipes:
Easy Classic Shrimp and Grits Shrimp and Zucchini Fritters with Yogurt Sauce Shrimp and Couscous with Peas and Mint Vietnamese Shrimp Spring Rolls Blackened Shrimp Tacos Avocado Shrimp Salsa (from Smitten Kitchen) Garides Saganaki (Greek Shrimp with Tomatoes and Feta) Sautéed Shrimp with Garlic and Lemon
And be sure to check out all my other Seafood Recipes! Did you make this Easy Classic Shrimp Scampi recipe? Please comment below and Rate this Recipe!
