Shrimp Scampi with Scampi Butter

A few months back, I shared with you folks my Summer Birthday Bistro Style – a four course celebration featuring some of my favorite foods. I mentioned in passing that the prior birthday celebration featured many of my favorite Italian dishes. My family said it was more a party for them then for me. They were the ones treated to a impressive feast. It was a smorgasbord of foods. Two appetizers, three main meat/seafood courses, three sides, a salad and dessert. Something for everyone.

To say it was more a gift to them might be one way of looking at it – another is to realize nothing gives me greater pleasure than creating for others. Time and time again I have heard the same remarks – everyone is of the opinion that I should run a small catering company. Who knows, maybe some day. My only fear is that the joy of cooking for others will become a job. I love to cook. I don’t like to work.

One of the dishes I made for the big feast was Shrimp Scampi. Personally, I love shrimp scampi all on its own. My family added their shrimp to the pasta marinara. That’s okay too. In any case, I thought it would be nice to share my recipe for Shrimp Scampi with you now.

Shrimp Scampi with Scampi Butter
Scampi Butter
½ cup Butter, room temperature
3 Cloves of Garlic, pressed
1 Green Onion, diced
2 Tablespoons Parsley Flakes
1 Tablespoon Lemon Zest
1 Tablespoon Lemon Juice

Note: Scampi Butter needs to be made 1 day in advance.

In a shallow bowl, garlic and onion into butter. Cover and refrigerate overnight.

When ready to serve: In a small sauce pan over low heat, melt garlic butter. Add parsley, lemon zest and lemon juice. Heat through. Transfer to individual bowls and serve with shrimp as a dipping sauce.

Shrimp Scampi
2 lbs Jumbo Shrimp (21-25 count), peeled and deveined, tails intact
½ Cup butter
6 Cloves of garlic, pressed
4 Tablespoons White Wine
2 Tablespoons Olive Oil
4 Tablespoons Parsley Flakes
2 Teaspoons Arrow Root (can used flour)
1 Tablespoon lemon juice
Salt and Pepper to Taste
1/2 Cup Chopped Flat Leaf Parsley for garnish

Rinse, peel and devein shrimp under cold water. Leave tails intact. Dry on paper towels.

Add butter and olive oil to a skillet over medium heat. When butter has melted, add parsley and garlic. Sauté 1-2 minutes. DO NOT allow garlic to brown.

Add wine, then shrimp. Increase heat to medium-high and cook shrimp until pink, stirring frequently, about 3-5 minutes.

Transfer shrimp to serving platter, tent to keep warm.

To the now empty pan, add Arrow Root or flour to thicken sauce. Add lemon juice and cook an additional 1-2 minutes. Pour scampi sauce over shrimp. If desired, garnish with fresh parsley for color.

Serve with scampi butter for dipping.


Hope you’ve enjoyed this recipe. Let me know what you think.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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