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Ver’s Shrimp Scampi
Shrimp Scampi: A Quick & Flavorful Classic
Shrimp scampi is one of those magical meals that feels elegant but comes together in minutes, perfect for busy weeknights or last-minute dinner guests. With just a handful of ingredients, you get a dish bursting with garlicky, buttery flavor that tastes like it came straight from a coastal bistro.
The secret is in the simplicity: plump shrimp sautéed in olive oil and butter, kissed with fresh garlic, a splash of white wine, and brightened with parsley. Toss it with pasta or serve it over crusty bread to soak up all that delicious sauce.
Whether you’re cooking for two or a table full of friends, shrimp scampi is always a crowd-pleaser. It’s fast, fresh, and full of flavor—proof that great food doesn’t need to be complicated.
Ingredient List
Shrimp Scampi:
1 lb Shrimp
1 Onion - Diced
1 Tbsp Garlic - Minced
1 Tbsp Olive Oil
2 Tbsp Clarified Butter
1/2 Cup White Wine
1/2 Cup Water
1 Tbsp Chicken Boullion
1 tsp Basil
1/2 tsp Pepper
1 tsp Salt
2 Tomatoes Diced
10 oz Pasta cooked - your choice of spaghetti, linguine, or angel hair
2 Tbsp Butter
1/2 Cup Parsely - chopped
1/2 Cup shredded or shaved Parmesan Cheese
Makes 2-4 servings
30 min Prep
Preparing Your Shrimp Scampi
Gather your ingredients and pour a glass of wine for the chef (optional, but recommended). Begin by gently sautéing a finely chopped onion and several cloves of garlic in a blend of clarified butter and olive oil.Â
Next, add a splash of white wine to deglaze the pan, along with a bit of water, a spoonful of bouillon for depth, fresh basil, and a pinch of salt and pepper. Let the sauce come to a boil, then simmer quietly on the back burner, reducing down until about two-thirds of the liquid has evaporated into fragrant perfection.
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Bringing It All Together
While the sauce reduces, bring a pot of salted water to a boil and drop in our pasta of choice—linguine is a favorite here. Cook your pasta to al dente and add the shrimp and a handful of diced tomatoes to the sauté pan. Cover and simmer gently until the shrimp turns tender and pink, soaking up every bit of that garlicky, herbed sauce.
Once the pasta is perfectly al dente, we drain it and toss it with a couple of tablespoons of butter, letting it melt into silky ribbons. Finally, combine the pasta with the shrimp sauce and top with freshly chopped parsley and a generous sprinkle of shredded or shaved parmesan.
Simple, satisfying, and full of love—shrimp scampi never disappoints.
Fresh herbs, tomatoes, and shredded parmesan elevate this dish. You can use dried herbs if you don’t have any fresh ones on hand, but this classic is a great summertime dish with tomatoes fresh from the garden.
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