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Shrimp Scampi
Our take on a quick and simple seafood classic. You can’t beat the flavors of garlic, butter, white wine, and shrimp! Recipe compliments of Best Aquaculture Practices, an international certification program for safely, responsibly, and ethically produced seafood.
Best Aquaculture Practices
Best Aquaculture Practices
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Recipe - Eagan East
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Shrimp Scampi
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1-1/2 pounds large or extra-large shrimp, shelled
½ teaspoon kosher salt
¼ teaspoon baking soda
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
½ cup dry white wine
Pinch red pepper flakes
Freshly ground black pepper
1 lemon
2 tablespoons chopped parsley
1 tablespoon minced chives
Crusty bread
Directions
  1. Toss shrimp with the salt and baking soda and let stand 10 minutes.
  2. Melt the olive oil and butter in a large skillet (preferably 12-inch) and add the garlic to the pan; cook 1-minute, stirring frequently. Add the wine and red pepper flakes and bring to a simmer. Let the wine simmer for about 2 minutes or until reduced by half.
  3. Add the shrimp and cook, stirring frequently, until just cooked through, about 2-3 minutes. Add black pepper to taste and grate the zest of the lemon into the pan. Squeeze the juice from half the lemon into the pan. Taste for seasoning and toss with the parsley and chives. Cut the other half of the lemon into wedges and serve with crusty bread.

Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.

10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1-1/2 pounds large or extra-large shrimp, shelled
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Arctic Shores Shrimp, Cooked, Peeled & Deveined, Tail-Off, 16-20, 16 Ounce
$18.99$1.19/oz
½ teaspoon kosher salt
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Morton Kosher Salt, Coarse, 48 Ounce
Save $5.00 on your Online Order when you buy $20 of participating items in a single transaction
$4.89 was $4.99$0.10/oz
¼ teaspoon baking soda
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Arm & Hammer Baking Soda, Pure, 1 Pound
$1.29$1.29/lb
2 tablespoons extra-virgin olive oil
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Bertolli Olive Oil, Extra Virgin, Rich Taste, 500 Millilitre
$8.99 was $9.79$0.02/ml
3 tablespoons unsalted butter
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Essential Everyday Butter, Unsalted, 4 Each
2 for $6 with My Cub Rewards
$4.29 was $4.29$1.07 each
4 garlic cloves, minced
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
½ cup dry white wine
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Holland House Cooking Wine, White, 16 Ounce
$3.99 was $4.79$0.25/oz
Pinch red pepper flakes
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Essential Everyday Red Pepper, Crushed, 1.5 Ounce
$1.33 was $1.99$0.89/oz
Freshly ground black pepper
an image
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$2.33 was $3.49$0.78/oz
1 lemon
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Produce Lemon, 1 Each
$0.99
2 tablespoons chopped parsley
an image
Fresh Parsley, 1 Each
$1.49
1 tablespoon minced chives
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Wild Harvest Chives, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
Crusty bread
Not Available

Directions

  1. Toss shrimp with the salt and baking soda and let stand 10 minutes.
  2. Melt the olive oil and butter in a large skillet (preferably 12-inch) and add the garlic to the pan; cook 1-minute, stirring frequently. Add the wine and red pepper flakes and bring to a simmer. Let the wine simmer for about 2 minutes or until reduced by half.
  3. Add the shrimp and cook, stirring frequently, until just cooked through, about 2-3 minutes. Add black pepper to taste and grate the zest of the lemon into the pan. Squeeze the juice from half the lemon into the pan. Taste for seasoning and toss with the parsley and chives. Cut the other half of the lemon into wedges and serve with crusty bread.

Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.