Butter and lemon dish with served with linguini
Shrimp Scampi
History
Shrimp scampi is a dish beloved in American-Italian cuisine, but its roots are a blend of culinary adaptation and cultural evolution.
The term "scampi" originally refers to a type of small lobster-like crustacean called Nephrops norvegicus, also known as langoustines. In Italy, these were often sautéed with garlic, olive oil, and white wine—a simple preparation that celebrated the delicate flavor of the shellfish.
When Italian immigrants arrived in the United States, they couldn't find langoustines as easily, so they adapted the dish using a more readily available substitute.
Over time, the name "scampi" shifted in meaning. In the U.S., it evolved from referring to the seafood itself to the style of cooking, Sautéing in garlic, butter, and white wine or lemon juice. This makes "shrimp scampi" a bit of a redundancy (since "scampi" already implied shrimp), but the name stuck and became widely accepted.
Today, it’s common to see shrimp scampi served over pasta, often with parsley and a splash of lemon.
Ingredients
Instructions
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Step 1
Dissolve salt and sugar in 1 quart cold water in a large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
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Step 2
Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colander set over a large bowl. Discard shells and reserve liquid (you should have about 2/3 cup). Wipe out skillet with paper towels.
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Step 3
Combine lemon juice and cornstarch in a small bowl. Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and, using a slotted spoon, transfer shrimp to bowl.
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Step 4
Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.