Jumbo Shrimp Scampi

Jumbo Shrimp Scampi from OrWhateverYouDo.com

Its my husband’s 39th birthday today, and for dinner he requested jumbo shrimp with some sides. I was happy to oblige! We don’t do seafood very often around here, but we both love it, so any excuse we have I’ll take.

Shrimp scampi is my favorite way to have shrimp, and its so easy to make. I’ve tried a lot of different scampi recipes over the years, and though a lot of trial and error, this is the one I’ve came up with that is my favorite.

Start off by buying the biggest shrimp you can get your hands on. If it isn’t deveined, please do so. Also remove the shells, leaving the tails on. Keep those shells though!

Jumbo Shrimp Scampi from OrWhateverYouDo.com

Melt 2 TBSP of the butter in a non-stick pan. Add the garlic and cook for about 2 minutes. Add in the wine and the shrimp shells.

Jumbo Shrimp Scampi from OrWhateverYouDo.com

Cook over medium heat until the sauce is reduced and the shells are cooked and pink.

Jumbo Shrimp Scampi from OrWhateverYouDo.com

Remove the shells and add in the rest of the butter. Allow to melt and add in seasonings.  Add in shrimp and cook until pink and no longer opaque. Add lemon juice during the last 2 minutes of cooking.

Jumbo Shrimp Scampi from OrWhateverYouDo.com

Serve as is, or with a side of pasta. The sauce is perfect poured over the pasta as an accompaniment. We chose to have this with a little wild rice pilaf.

Jumbo Shrimp Scampi from OrWhateverYouDo.com


Jumbo Shrimp Scampi
Delicious jumbo shrimp scampi made with white wine, butter, garlic, and seasonings in just the right order to produce a flavorful sauce.
  • 1 lb jumbo shrimp, shell on
  • 8 TBSP salted butter, divided
  • 3 TBSP garlic, chopped
  • 2 cups chardonnay or riesling
  • 2 TBSP lemon juice
  • 2 tsp parsley
  • ½ - ¾ tsp garlic salt
  • ¼ tsp garlic powder
  1. Clean, devein, and shell shrimp, leaving the tail behind. Keep the shells and set aside. Lay peeled shrimp out on a napkin to dry.
  2. Melt 2 TBSP butter in a non-stick pan over medium heat. Add garlic and reduce heat to medium-low.
  3. Cook, stirring frequently, for 2 minutes. Add in white wine, and shrimp shells. Turn heat up to medium-high and cook until reduced by ¾, and shells are pink and cooked.
  4. Remove shells and discard. Add the remaining 6 TBSP of butter to pan along with parsley, garlic salt, and garlic powder and allow butter to melt. Reduce heat to medium and add shrimp. Cook until pink, making sure the center is white and not opaque, but being careful not to overcook. Add in lemon juice last 1 minute of cooking. Serve with pasta, rice, or your favorite side dish.


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