Shrimp Scampi
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 4
Shrimp Scampi, reminiscence of fresh seafood restaurants on the coast, or even a local fave seafood restaurant with flown-in shrimp. My mouth is watering. There is nothing like seriously fresh seafood- deep fried, broiled, sauteed, however you like it served.
If you’ve read any recent recipe posts, you’ve seen I’m collaborating with The Spice and Tea Exchange in Blowing Rock, North Carolina. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
This recipe features The Spice and Tea Exchange’s “Onion Obsession”, which has become a personal favorite spice blend! Onion is the spotlight, but shallot and chive are flavor undertones that makes this spice blend perfectly harmonious.
I season my shrimp with “A Salt for All Occasions” by The S&T Exch. It is so much tastier than the “other” salt (Lawry’s), which contains cornstarch and other additives. The Spice and Tea Exchange contain all natural ingredients, not the extras you don’t want. A Salt for All Seasons is an “all-purpose seasoned salt” and can be used for your everyday salt, not just special dishes. I love it on breakfast potatoes!
I am in Tennessee, so whenever I’m cooking with seafood, I generally opt for frozen at a local grocery store. For this Shrimp Scampi recipe, I did leave the tails on because I think it makes a pretty presentation. If you don’t want to deal with getting your fingers dirty, feel free to purchase peeled, deveined, tails-off shrimp.
Shrimp Scampi has lots of butter, so be sure to use an excellent-quality butter. I personally have chosen Kerrygold, because it adds a wonderful buttery flavor, and a brighter, yellow sauce. I have unsalted butter listed in the ingredients, because salt is something that you do not want to overdo in this recipe. Salt can always be added, but too much can make something inedible. Let’s not do that here.
Serve the shrimp over pasta, or the shrimp swimming in this flavorful sauce. Bread is another great addition to sweep over your plate, soaking up that delicious sauce.
This is a low-carb and high-fat dish (without the pasta), which makes it a great addition to any Keto diet!
Let me add, this is a non-alcoholic dish, which makes it family-friendly!
Enjoy!
Shrimp Scampi
Ingredients
- 1/2 teaspoon "A Salt for All Seasons", The Spice and Tea Exchange
- 1/2 teaspoon freshly-cracked black pepper
- 1/4 teaspoon paprika
- 2 pounds large or extra large shrimp, peeled, deveined, tails off optional
- 2 tablespoons oil (or more), see Notes
- 1/3 cup vegetable broth, or shrimp stock or clam juice
- 3 tablespoons lemon juice
- 1 garlic clove, pushed through a garlic press or finely minced
- 2 tablespoons "Onion Obsession", The Spice and Tea Exchange
- 4 ounces (1 stick) unsalted butter, cut into chunks
- 1/2 teaspoon "Crushed Red Pepper Flake", The Spice and Tea Exchange
- 2 tablespoons fresh chives, thinly sliced
- 1 pound noodle pasta, cooked according to package directions, optional
Instructions
- Season the shrimp with salt, pepper, and paprika. Set aside.
- Heat 1 tablespoon of oil in a skillet/shallow pan (not carbon steel or cast iron) over medium to medium-low heat (depends on how hot your cooktop is). Use enough oil to cover the bottom of the skillet. Cook the shrimp on both sides, just until cooked through, approximately 1 ½ to 2 minutes per side depending on the size of the shrimp. You may have to cook the shrimp in batches; use more oil as needed. Remove the shrimp to a plate or bowl, tented with wax paper, or parchment paper to keep warm.
- Turn the heat down to low. Add the broth, lemon juice, garlic, “Onion Obsession”, butter, and red pepper flakes if using. Stir to combine.
- Maintain the low heat for 10 minutes, stirring often. This will allow the dried spice mix to rehydrate. Taste and adjust any seasonings as desired.
- Add the shrimp back to the pan, toss gently and heat through, approximately 2 minutes.
- Serve as is or over warm pasta, sprinkled with the chives.
- To reheat, place the scampi (with or without pasta) into a shallow pan/skillet over low heat until heated through. I would not microwave the shrimp.
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