THE RECIPE JOURNAL · Main Course
Best Shrimp Scampi You'll Ever Taste
This shrimp scampi recipe is quick, flavorful, and perfect for any night of the week. With garlic, lemon, and a touch of butter, it’s sure to become a favorite in your dinner rotation.
FROM THE KITCHEN • Best Shrimp Scampi You'll Ever Taste
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flour, salt, pepper, and cayenne in a small bowl. Toss the shrimp in this mixture until they're well coated. Heat some olive oil in a large skillet over high heat, then cook the shrimp for about 5 minutes, stirring frequently so they don’t burn. Once they’re cooked, use a slotted spoon to move them to a serving dish, but keep the oil in the pan.
02
Step 2
Next, turn the heat down to medium and add the garlic, shallot, parsley, and oregano to the skillet. Cook everything together for about 3 minutes, stirring constantly so the garlic doesn’t brown too much. Spoon this fragrant mixture over the shrimp.
03
Step 3
Now, pour the wine and brandy into the pan and carefully light it to flambé – don’t worry, the flames will die down quickly. Once that’s done, give the pan a good stir to scrape up all the tasty bits stuck to the bottom, then pour the sauce over the shrimp.
04
Step 4
Finally, pop the serving dish under a preheated broiler for around 2 minutes to give everything a nice finish. Serve immediately and enjoy!
Why you’ll love it
This dish is quick to make and full of bright, fresh flavors. The garlic and lemon blend perfectly with the tender shrimp, creating a light yet satisfying meal. It’s a classic that feels both elegant and comforting.
How to serve
Serve over a bed of al dente pasta or with crusty bread to soak up the delicious sauce. A side of steamed vegetables or a simple green salad pairs well for a balanced meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to avoid overcooking the shrimp and drying out the sauce.
