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Grilled Scampi Recipe

Recipe by Pedro M. A. Neves

Grilled Scampi is a classic Italian coastal preparation featuring succulent langoustines or large shrimp kissed by flame and finished with garlic, white wine, and fresh parsley. This elegant main course captures the essence of Mediterranean simplicity, letting the sweet, delicate seafood shine while the grill imparts subtle char and smokiness. Ready in under 30 minutes, it's perfect for entertaining or a refined weeknight dinner.

Ingredients

• 1.2 kg (2.6 lbs) large scampi or langoustines, cleaned and halved lengthwise
• 90 ml (6 tbsp) extra virgin olive oil
• 6 garlic cloves, minced
• 120 ml (½ cup) dry white wine
• 30 ml (2 tbsp) fresh lemon juice
• 30 g (1 oz) fresh flat-leaf parsley, chopped
• 5 ml (1 tsp) sea salt
• 2.5 ml (½ tsp) freshly ground black pepper
• 2.5 ml (½ tsp) red pepper flakes (optional)
• Lemon wedges for serving

Instructions

1. Pat the scampi dry with paper towels and arrange on a cutting board. Using a sharp knife, carefully split each scampi lengthwise through the shell and body, leaving the tail intact. Remove and discard the intestinal vein if present.

2. Preheat a grill or grill pan to medium-high heat (approximately 200°C/390°F). Brush the grill grates with oil to prevent sticking.

3. In a small bowl, combine 60 ml (4 tbsp) of olive oil with the minced garlic, red pepper flakes, salt, and black pepper. Set aside.

4. Lightly brush the flesh side of each scampi with the remaining 30 ml (2 tbsp) of olive oil. Season with a pinch of salt and pepper.

5. Place the scampi flesh-side down on the preheated grill. Cook for 4-5 minutes without moving, until grill marks form and the flesh becomes opaque at the edges.

6. Flip the scampi carefully using tongs and cook the shell side for 2-3 minutes. Transfer to a serving platter.

7. While the scampi are still warm, drizzle the garlic oil mixture over them. Pour the white wine and lemon juice into the bottom of the platter to create a light sauce.

8. Scatter fresh parsley over the entire dish and serve immediately with lemon wedges on the side.

Substitutions

• Use large prawns or king shrimp if scampi are unavailable
• Substitute dry vermouth or pinot grigio for the white wine
• Replace parsley with fresh mint or tarragon for variation
• Use butter infused with garlic instead of olive oil for a richer sauce

Tips

• Do not overcook scampi; they continue cooking after removal from heat. Cook only until the flesh turns opaque and firm—typically 6-8 minutes total
• Split scampi a few hours ahead and refrigerate to allow flavors to absorb slightly; pat dry before grilling
• For best results, use a hinged grill basket to prevent the delicate scampi from sticking or breaking apart during cooking

Scampi alla griglia is beloved along Italy's coasts, particularly in Sicily and the Adriatic regions, where langoustines are grilled simply to showcase their sweet, tender meat. The preparation reflects the Italian philosophy of cooking seafood minimally, using only the finest olive oil, wine, and herbs to enhance rather than mask the natural flavors of the sea.

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