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Spicy Shrimp Scampi

Servings: 6
Prep Time: 15 minutes
Total Time: 25 minutes
Author: Sandy Coughlin
Course: Appetizer
Cuisine: American
Plump shrimp get a double-hit of Calabrian chili for addictive, layered heat in this 30-minute gourmet scampi from The Pioneer Woman Cooks - elegant for parties, easy for family nights.

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.

Nutrition Facts

Calories: 143kcal, Carbohydrates: 5g, Protein: 11g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 105mg, Sodium: 579mg, Potassium: 166mg, Fiber: 1g, Sugar: 1g, Vitamin A: 399IU, Vitamin C: 13mg, Calcium: 63mg, Iron: 1mg