The Best shrimp scampi recipe, easy, delicious and succulent. Sauteed in a sinful butter garlic sauce and topped with fresh grated Parmesan cheese. They will make your mouth water.
It was developed from my love of seafood. Some years ago we used to frequent this little out-of-the-way seafood restaurant near the ocean. We would go there at least once a week. They served the best lobster tails and shrimp scampi. I would go home and try to duplicate their shrimp scampi recipe, but the butter would always turn brown before I could get the shrimp cooked.
Finally I asked the waiter, who we had become quite friendly with, what was the secret to their delicious shrimp. He wouldn’t give me the recipe. But, he did tell me a secret that I didn’t know at that time. The secret was, when you saute anything in butter for a lengthy period of time, you should always add some olive oil because it burns at a slightly higher temperature and therefore will keep the butter from burning. I immediately went home and tried my recipe with great success.
I always make this recipe when I am tight for time. Because, even if the shrimp are frozen, I can defrost them quickly in tap water.
Delicious and Succulent the Best Shrimp Scampi Recipe, on the Table in Less Than 15 Minutes
- 1 pound medium size shrimp, uncooked (30-40count)
- 1 tbs olive oil
- 1 tbs butter or margarine
- 1/2 tsp garlic powder
- juice of 1 lemon
- 1 tbs capers, drained (optional) You can find them in the pickle and olive section of the grocery store. They give the shrimp a special tangy flavor.
- 1 tsp fresh parsley, chopped
Place butter and olive oil in a large frying pan (non stick is best) over a medium heat. When butter starts to bubble, add the shrimp then immediately add the lemon juice, garlic powder and the capers. Keep moving the shrimp around the pan with tongs until they turn pink. That shouldn’t be more than 4 or 5 minutes. Serve and enjoy.
Tip: I like to sprinkle some Parmesan cheese over the shrimp while they are still warm. Its soooo good. To me this truly is a great tasting and the best shrimp scampi recipe.
I usually purchase the shrimp, already deveined and shells removed. But, if I can get a good price on the shrimp with shells left on, I will grab them and just remove the shells before I freeze them, or prior to cooking, if I am going to use them on the day of purchase.