Spicy Shrimp Scampi
Plump, marinated shrimp, are seared to perfection and then tossed in a luxurious white wine sauce that’s ignited with a vibrant kick of Calabrian chili heat. This restaurant-worthy dish transforms simple ingredients into a boldly flavorful, elegantly spicy masterpiece in under 30 minutes!
The magic of this dish lies in its layered heat – the shrimp first rests in a spicy marinade, then finishes in a pan with a second hit of chili paste that’s used to build the mouth-watering sauce.
It’s this effortless yet sophisticated technique that makes this recipe a real gem – simple and fast enough for a busy weeknight with the family, yet perfectly elegant for celebrating special occasions like a festive Christmas Eve supper, a sparkling New Year’s Eve party, or Game Day gathering!
What is spicy shrimp scampi?
Spicy shrimp scampi is a vibrant twist on the classic Italian American pasta dish, featuring plump shrimp sautéed in a rich, garlicky sauce. The defining addition is a spicy element, often Calabrian chili paste or red pepper flakes, which adds a warm kick that balances the sauce’s traditional combination of butter, white wine, and lemon.
This incredible recipe comes from a dear friend, Ree Drummond – creator and author of The Pioneer Woman Cooks: The Essential Recipes, which includes this scampi dish that she so rightfully calls “the most addictive shrimp”!
I’ve been given the privilege of reviewing her recipe which also stirred up some treasured memories when I stayed at “the PW ranch” lodge back in 2012 – a fun trip she graciously shared on her blog!
Ingredients needed to make spicy shrimp scampi
- Jumbo shrimp: Look for shrimp that has already been peeled and deveined to make your prep much easier.
- Olive oil: Always use high-quality olive oil when making marinades.
- Garlic: Use minced garlic cloves for the marinade and thinly sliced garlic cloves for adding aromatic depth to the pan sauce.
- Lemon zest and juice: The zest brightens the marinade while the juice cuts through the richness of the pan sauce, balancing the flavors perfectly.
- Calabrian chili pepper paste: Add to both the marinade and the pan sauce. This key ingredient is the primary source of the spicy kick in this recipe, adding complex flavor as well.
- White wine: A dry white wine like chardonnay works best for this dish.
- Kosher salt and freshly ground black pepper: Just a pinch of salt and pepper to enhance the flavors of the pan sauce.
- Butter: This recipe calls for salted butter, but you can use unsalted butter if you prefer.
- Parsley: Freshly chopped and stirred into the saucy shrimp mixture just before serving.
- Warm crusty bread: Perfect for soaking up that irresistible sauce!
How do you make spicy shrimp scampi?
Marinate the shrimp:
- In a large bowl, combine the shrimp, olive oil, minced garlic, lemon zest, and the heaping tablespoon of Calabrian chili paste.
- Stir to coat the shrimp thoroughly and let it marinate for 15 minutes.
Cook the shrimp:
- Heat a large skillet over medium-high heat.
- Without adding oil, cook the shrimp in a single layer (in batches, as needed) for about 1 minute per side, until they have good color around the edges.
- Transfer the cooked shrimp to a plate and repeat for the remaining shrimp.
Make the pan sauce:
- In the same skillet, add the sliced garlic and stir for about 30 seconds, making sure it doesn’t burn.
- Slowly pour in the white wine, stirring and scraping the bottom of the skillet to release any browned bits.
- Stir in the lemon juice, the remaining 1 teaspoon of Calabrian chili paste, a pinch of salt, and black pepper to taste.
- Stir and let the sauce cook for 2-3 minutes to reduce slightly.
Finish and serve:
- Turn off the heat and return the shrimp to the skillet.
- Make a space in the center of the pan and add the butter, tossing the shrimp in the sauce as it melts.
- Add the chopped parsley and stir.
- Serve the assembled spicy shrimp scampi immediately with chunks of warm, crusty bread!
Serving
Serving this spicy shrimp scampi with warm crusty bread is a MUST! It’ll soak up all that mouth-watering sauce so that nothing goes to waste.
You can easily make a hearty main meal out of this dish by tossing your shrimp scampi in freshly boiled pasta, such as angel hair pasta, spaghetti, or fettuccine. This spicy shrimp scampi would be excellent served over polenta or risotto as the ultimate comfort food!
For an appetizer or lighter meal, enjoy your shrimp scampi with a side of Air Fryer Zucchini Parmesan, Roasted Asparagus with Parmesan and Lemon, or a refreshing Shaved Fennel Asparagus Salad.
Looking for something sweet to end the night? Citrus-forward Coconut Key Lime Cheesecake Bars and Lemon Cream Tartlets helps to cut through the richness and complements the lemon in your scampi, while you can never go wrong with the cooling sensation of a scoop of Old-Fashioned Homemade Vanilla Ice Cream.
Sandy’s tips and substitutions:
- Storage: Store leftover spicy shrimp scampi in an airtight container in the fridge for up to 2 days or in the freezer for up to 2-3 months. Thaw and reheat on the stovetop over low heat with a splash of water, broth, or lemon juice to loosen the sauce.
- Adjust serving size: This recipe serves 6, but it’s super easy to cut in half for fewer servings or to double it when hosting a dinner party.
- Choice of shrimp: Shrimp scampi usually calls for jumbo shrimp. The number 21/30 means there are 21 to 30 shrimp in one pound. Select shrimp that has already been peeled and deveined for added convenience. You can also pinch the shrimp tails off or leave them on for a prettier presentation.
- Test for doneness: You’ll know your shrimp are perfectly cooked when they curl into a loose “C” shape, turn opaque white with pink and red tails, and feel firm yet springy to the touch. Be careful not to overcook the shrimp as they will become rubbery.
- Cook in batches: It’s important to cook the shrimp in a single layer in batches to avoid steaming which will affect the texture and prevent a good color from developing on the edges.
Variations:
- One-pan spicy shrimp scampi pasta: Once the shrimp and sauce have been assembled, toss in some thin and long strands of pasta for a complete main meal. Check out this Shrimp Scampi with Angel Hair Pasta as a perfect example!
- Scampi risotto: Stir the finished shrimp and all its sauce into a simple Parmesan risotto.
- Scampi bread bowls: Serve the spicy scampi in hollowed-out bread bowls, similar to how I’ve assembled my Clam Chowder Bowls or serve them on skewers or in decorated glasses as fun party appetizers.
- Non-spicy shrimp scampi: You can easily omit the spicy heat from this recipe by simply leaving out the Calabrian chili paste entirely.
For all my shrimp scampi lovers, don’t miss this Shrimp Scampi Foil Pack Dinner or Shrimp Scampi Taco Bites!
Other irresistible shrimp recipes you may want to try:
- Alfredo Pasta with Chicken and Shrimp
- Shrimp & Corn Bisque
- Shrimp Burrito Bowls
- Grilled Margarita Shrimp Skewers
- BEST Shrimp Bacon Sliders
Get the Recipe:
Spicy Shrimp Scampi
Ingredients
- 1 pound jumbo shrimp, 21/30 count, peeled and deveined
- ⅓ cup olive oil
- 8 garlic cloves, 4 minced and 4 thinly sliced
- 1 lemon, Grated zest and juice
- 1 Tbsp Calabrian chili pepper paste, plus 1 tsp
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 Tbsp salted butter
- 2 Tbsp chopped parsley
- 1 loaf Warm crusty bread , for serving
Equipment
- Skillet
Instructions
- In a large bowl, combine the shrimp, olive oil, minced garlic, lemon zest, and a heaping tablespoon of Calabrian chilies.
- Stir to coat the shrimp thoroughly, then let sit to marinate for 15 minutes. Just that small amount of time will make the shrimp so much more flavorful!
- Heat a large skillet over medium-high heat. Without oiling the pan, add a batch of the shrimp in a single layer.
- Cook the shrimp on both sides to get some good color around the edges, about 1 minute per side.
- Dump the shrimp onto a plate. Then repeat with the rest of the shrimp.
- Add the sliced garlic to the pan and quickly stir it to keep it from burning, about 30 seconds.
- Slowly pour in the wine, stirring and scraping the bottom of the skillet.
- Squeeze in the lemon juice.
- Add 1 tsp of the Calabrian chilies, a pinch of salt, and the pepper to taste.
- Stir and let the light, yummy sauce cook for 2-3 more minutes, so the sauce can reduce slightly.
- Turn off the heat and add the shrimp to the skillet.
- Make space in the center of the pan and add the butter.
- Stir and let the butter melt, tossing the shrimp in the sauce as it melts.
- Add the chopped parsley and stir, then serve immediately with chunks of warm, crusty bread.
Notes
Sandy’s tips and substitutions:
- Storage: Store leftover spicy shrimp scampi in an airtight container in the fridge for up to 2 days or in the freezer for up to 2-3 months. Thaw and reheat on the stovetop over low heat with a splash of water, broth, or lemon juice to loosen the sauce.
- Adjust serving size: This recipe serves 6, but it’s super easy to cut in half for fewer servings or to double it when hosting a dinner party.
- Choice of shrimp: Shrimp scampi usually calls for jumbo shrimp. The number 21/30 means there are 21 to 30 shrimp in one pound. Select shrimp that has already been peeled and deveined for added convenience. You can also pinch the shrimp tails off or leave them on for a prettier presentation.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
