Shrimp Scampi

Ingredients

• 750 g (1½ lb)large or jumbo prawns, peeled or in their shells
• 4 or 5garlic cloves, minced or sliced
• 50 g (3 tbsp)butter
• Enough to cover the bottom of the frying panolive oil
• About 100 ml (½ cup), or more for extra saucewhite wine
• Juice of ½lemon
• A handfulfresh parsley, finely chopped
• To tastefreshly ground black pepper
• 1, or a pinchpeperoncino or red pepper flakes
• To tastesalt

Instructions

1. 1

   Gently cook garlic

   Melt the butter with enough olive oil to cover the bottom of a frying pan over low heat. Add the garlic and peperoncino, if using, and sauté gently until the garlic just begins to brown.

2. 2

   Add the prawns

   Turn up the heat and add the prawns. Toss for 1–2 minutes, seasoning with salt and pepper as you go.

3. 3

   Simmer with wine

   Pour in the white wine and simmer for a few more minutes, until the prawns turn pink and are no longer translucent. The precise cooking time depends on their size.

4. 4

   Finish the sauce

   Transfer the prawns to a serving dish. Add the lemon juice, parsley and freshly ground black pepper to the sauce left in the pan, along with red pepper flakes if using, and simmer for about another minute.

5. 5

   Serve straight away

   Spoon the sauce over the prawns and serve immediately. Add extra parsley and a few red pepper flakes if you like, with plenty of crusty bread for dipping.

What is shrimp scampi?

Shrimp scampi is a popular Italian-American dish built around prawns cooked quickly in a garlic, butter and wine sauce. The name draws on the Italian word for langoustines, though this version uses prawns.

Here, lemon and parsley brighten the rich pan sauce, while optional peperoncino adds a little heat. The method is brief, so the prawns stay tender and the sauce is ready for bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 39g protein, 3g carbs, 17g fat.

The prawns provide most of the protein, while the butter and olive oil contribute most of the fat; the wine and any bread served alongside add carbohydrates. Balance the plate with a green salad or vegetables, and serve bread separately so everyone can choose how much to dip.

Choosing the prawns

Prawn size: Large or jumbo prawns are specified, and either peeled prawns or prawns in their shells will work. If using shell-on prawns, allow for the extra work at the table.

Keep the garlic gentle

Low heat: Start the butter, oil and garlic over a low flame so the garlic can flavour the fat without browning too quickly. Take care once it begins to colour, as burnt garlic can make the sauce bitter.

Cook just until opaque

Doneness: The prawns are ready when they have turned pink and lost their translucence. Their size affects the timing, so use those visual cues rather than relying on a fixed number of minutes.

Build a quick pan sauce

Wine: Add the white wine after the prawns have had their initial 1–2 minutes in the pan, then let it simmer for a few minutes. The recipe allows for more wine if you would like extra sauce.

Finish: Stir the lemon juice, parsley and black pepper into the sauce after moving the prawns to a serving dish. A brief simmer brings the flavours together without holding up the meal.

Serve with something to dip

Bread: Crusty bread is the suggested accompaniment and makes the most of the garlicky sauce. Serve the prawns as soon as they are coated, with extra parsley or pepper flakes if wanted.

Recipe notes & tips

• Have the lemon juice and chopped parsley ready before the prawns go into the pan.
• Keep the garlic over low heat and watch for the first sign of browning.
• Use the colour and translucence of the prawns to judge when they are cooked.
• Add more white wine if you want a larger amount of sauce.
• Serve immediately so the prawns do not sit in the hot pan.

Variations

• More heat: Add a little extra peperoncino or red pepper flakes.
• Extra sauce: Pour in more white wine, as suggested in the recipe.
• Shell-on prawns: Cook the prawns in their shells for a hands-on serving.
• Herby finish: Add extra chopped parsley when serving.
• Lemonier sauce: Use a little more lemon juice to taste.

Common mistakes to avoid

• Burning the garlic: Keep the heat low and stop cooking it as soon as it begins to brown.
• Overcooking the prawns: Remove them from the heat when they are pink and no longer translucent.
• Crowding the pan: Cook in batches if the prawns do not fit comfortably in the skillet.
• Skipping the seasoning: Add salt and pepper as the prawns cook, then taste the sauce before serving.
• Letting the dish sit: Serve promptly after spooning the sauce over the prawns.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. Reheat gently in a frying pan until hot, taking care not to cook the prawns for too long; the texture is best when freshly made.

Frequently asked questions