Asparagus season is the perfect time to toss together some cooked asparagus with sautéed shrimp and garlic for a springtime version of shrimp scampi. We also like to spoon shrimp scampi over an al dente bed of cooked and seasoned pasta or a fresh bed of greens and serve it as a wonderful and classic appetizer.
Though the proper definition for scampi refers to smaller members of the lobster family or prawns, also known as Dublin Bay prawns, Norway lobsters, or langoustines, over time, scampi usually refers to a specific way that shrimp are prepared. That specific formula includes shrimp sautéed with garlic and usually accented with Italian parsley and white wine or lemon juice.
According to The Fish Society, in most countries, especially Italy, scampi means the peeled tail of pretty much any kind of prawn, but in the UK it refers to the meat of just one special prawn: the langoustine. Langoustine is a small lobster found in the colder waters of Scotland, Ireland and Norway. It is also known as the Dublin Bay Prawn, and as Norway lobster.
When you’re preparing dishes in your own kitchen, you have control over the ingredients that go into the dish. You can alter the recipe based on flavor or you might choose to alter it for health reasons, based on ingredients. Shrimp scampi is often prepared using a lot of butter, however for health conscience eaters, the dish can be altered and cooked using olive oil instead of butter.
As always, enjoy!
Garlic Butter Shrimp Scampi
- sautee pan
- wooden spoon
- ½ cup butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1½ lbs shrimp, peeled and deveined
- salt and pepper to taste
- 1 tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
- 3 tbsp fresh parsley, chopped
- Melt butter in a large skillet. Add garlic and shallot and cook until tender, stirring frequently, about 2 minutes.
- Add shrimp and cook through on medium heat until pink, about 3 minutes. Add salt and pepper to taste.
- Stir in parsley, lemon juice and lemon zest. Serve immediately.