I love shrimp scampi. My favorite in a restaurant is from a very popular seafood chain. When this restaurant does its “endless shrimp” specials, I come ever closer to clogging my arteries with shrimp scampi. Now I would assume that health check-up afterwards would reveal my body is 50% shrimp and garlic.
Even though the flavors are delicious with that restaurant’s dish, there is something missing – the herbs. Now, traditionally parsley is used. For clarification, the pictures herein are of this easy shrimp recipe are actually made with cilantro. And I love to eat it with either herb. Please note, I cannot understate the importance that the brightness and freshness of herbs brings to this dish. Clearly, that is why my dish is Herb-loaded Shrimp Scampi.
1 Pound of Peeled and Deveined Shrimp (Camerones)
3 Tablespoons of Butter (Mantequilla)
2 Heads of Garlic (Ajo)
2 big bunches of Parsley or Cilantro (Perejil o Culandro)
2-3 Tablespoons of White Wine (Vino Blanco)
4 Tablespoons of Grated Parmesan Cheese (Queso Parmesano)
3-4 Sprigs of Spring Onion (Cebolleta)
Salt & Pepper to taste (Sal y Pimienta)
Remove the outside of the tail, where the meat is on a shrimp. Easy enough to do, slide your finger or fingernail under the casing and rip off the outer casing. As a suggestion, I like to remove everything, so I do not have to worry about eating and separating the end tail part during my meal.
Then devein the shrimp, with a knife you lightly slice the outermost portion of the shrimp’s “back”. This exposes a thin, often black “vein”. To be very clear, this is part of the shrimp’s digestive tract and used by the shrimp to poop. Yup, talking about poop. I eat animals and seafood. Of course, these animals eat and poop, too. And my point is this, make sure you cut out the “vein”, because no one really wants to eat another animal’s poop, do they? Next, rinse the shrimp again after removing the “vein” to ensure that no residue is left behind.
First, peel and chop the garlic. As a suggestion, I like a medium-fine mince (pictured). Next, chop up the parsley or cilantro. If you do not want that much in your “herb-loaded shrimp scampi”, then make it a “have some herbs shrimp scampi”.
For me, I love the brightness of the herbs. Also, I would like to think the herbs help cut the butter and make the dish a little healthier. And simply, herbs like parsley and cilantro are just super-duper delicious.
Start by sautéing the garlic. Put the butter in a large skillet or frying pan. Next, add the butter and let the flavors of the garlic melt into the butter. And this means having low heat and letting the butter bubble and merry with the garlic (see pictured). Importantly, to not turn up the heat high and brown the garlic, this will leave a bitter taste.
After 5 to 10 minutes, once the butter is filled with garlic flavor, get ready to do things quickly. Almost finished, add the shrimp to the pan, along with the wine. Please note, most, if not all, of the alcohol will evaporate during the heating process. If this worries you, then have a glass of wine. But the wine will leave its own amazing taste in the dish. Stir once of twice to make sure the shrimp are fully cooked, visually all the shrimp will turn a pink color when cooked. This will not take more that 1 or 2 minutes.
Lastly, turn off the heat. Add the amount of herbs you want. Stir and throw in the Parmesan cheese. Because Parmesan cheese is rather salty already, I would only add a small amount of salt or none if you prefer. A dash of pepper.
Top with some spring onion if you like. You can also just serve it as is.
Other suggestions for this dish include adding a little chili flake to the dish at the same time you add the herbs. And you can leave the wine out to have a shrimp scampi without wine.
This semi-Classic Shrimp Scampi is good with pasta or over rice. I like to eat shrimp scampi with bread because it soaks up all the herby, buttery, garlicy goodness. This is such a good garlic shrimp recipe. And I love garlic. And I love herbs.
It’s easy to make and kid-friendly. If you want to make it with kids, then use a chopping blender to dice the garlic and the herbs. The frying or sautéing is relatively gentle. Just make sure to organize all the steps beforehand and have your child help you “throw” the ingredients into the pan.
Of course, if you worry about the alcohol, then again, just leave it out. The wine gives the dish a great flavor, but can easily be removed from the ingredient list.
This shrimp scampi has great flavors. Make it with your kids and they might devour this herb-loaded super scampi.
If you like the idea of an herb-loaded, garlicky and cheesy shrimp scampi, then I think you will love this dish.