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Shrimp Scampi

Shrimp Scampi Recipe

Shrimp Scampi Recipe

The prawn heads and shells can be frozen to make prawn or seafood stock.

The sauce is flavourful to the last drop - soak it up with some bread or pasta.

Serves: 2

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients

  • 500 grams large prawns (shrimps)
  • 1 tbsp olive oil
  • 30 grams butter
  • 4 cloves garlic finely chopped
  • 1 tsp dried chilli flakes to taste
  • 1 glass dry white wine
  • zest of half a lemon
  • 2 tbsp lemon juice to taste
  • a small handful fresh Italian flat-leaf parsley finely chopped
  • 1/4 tsp sea salt
  • freshly cracked black pepper to taste

Directions

  1. Remove the shells and veins from the prawns.
  2. In a saucepan, heat olive oil and butter. Add garlic and chilli flakes. At the first sight of the garlic changing colour, add the prawns to occupy one layer in the saucepan. Cook the prawns for 2 minutes, then turn them over with tongs to cook for another 2 minutes (cooking time may vary according to the size of your prawns). Take out the prawns and set them aside on a plate.
  3. Deglaze the pan by adding white wine. Bring it to a boil, then stir in lemon juice, lemon zest and parsley. Return the prawns to the pan and mix them evenly in the sauce. Season to taste with salt and pepper.
  4. Serve the dish on its own, with bread, or over cooked linguine.

Leave a Comment





10 Responses to “Shrimp Scampi”

  1. Angie@Angie's Recipes — August 7, 2015 @ 10:36 pm

    Simple to prepare and very delicious looking too! I just love how plump and juicy they turned out.

    Reply

  2. tigerfish — August 11, 2015 @ 2:08 am

    Another addictive dish for me.

    Reply

  3. Lynn — August 19, 2015 @ 2:12 am

    Wify, please advise :
    1. Is there a particular brand or type of white wine to use? Is it the type we drink leisurely?
    2. Can kids enjoy this dish too, if there’s alcohol content in it?
    3. How do we prepare the zest of a half a lemon?

    Reply

    • wiffy replied: — August 19th, 2015 @ 2:36 pm

      Hi Lynn, 1) Sauvignon Blanc is great for cooking. I use the brand Vina Maipo from NTUC (cost about $27+ for 2 bottles when on sale). Avoid any white wine which is fruity or very sweet. 2) There are many opinions on these such as and You can read up and make your own decision. 3) I use a microplane (google it. it looks like a longish grater) … or you can use a vegetable peeler, just a few thin slices (the yellow part only). stack them together, slice thinly and finely chop. You may also omit the zest if it’s too much trouble, just use lemon juice.

      Reply

  4. Jaz — August 29, 2015 @ 3:08 pm

    Can I use opened white wine that are 4-5 months ? I kept it in the fridge

    Reply

    • wiffy replied: — August 30th, 2015 @ 7:37 pm

      should be fine!

      Reply

  5. Jasmine — September 11, 2015 @ 7:29 pm

    Actually the difference is really in the temperature of the fishing waters – atlantic shrimp, Thai King Prawns :-) – shrimp don’t grow very big but have an intense flavour. The shrimp caught off the coast of China and Japan etc make excellent dried shrimp for stock and kimchi.

    Reply

  6. Ab — February 25, 2016 @ 7:02 pm

    I need advice. As I cannot consume wine due to religious reason can we omit it or is there an alternative? Thanks!

    Love your website by the way!

    Reply

    • wiffy replied: — February 26th, 2016 @ 1:16 pm

      Please omit it without substitution, I think it’s still delicious without the wine! :)

      Reply

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