Recipes › Seafood › Scampi Stuffed Shrimp Recipe

Scampi Stuffed Shrimp Recipe

Recipe by Pedro M. A. Neves

Scampi Stuffed Shrimp combines the essence of Italian shrimp scampi with elegant presentation by butterflying large shrimp and filling them with a garlicky herb and breadcrumb mixture. This restaurant-worthy dish delivers the classic flavors of garlic, white wine, and butter in every bite, with a tender, flavorful stuffing that keeps the shrimp moist during cooking. Perfect as a sophisticated appetizer or light main course that comes together in under 30 minutes.

Ingredients

• 1.5 kg (3.3 lb) large shrimp (16-20 count), peeled and deveined
• 100 g (3.5 oz) Italian breadcrumbs
• 50 g (1.75 oz) Parmigiano-Reggiano cheese, finely grated
• 6 cloves garlic, minced
• 30 g (1 oz) fresh parsley, finely chopped
• 15 g (0.5 oz) fresh dill, finely chopped
• 120 ml (4 fl oz) extra virgin olive oil
• 60 ml (2 fl oz) dry white wine
• 30 g (1 oz) butter
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• Red pepper flakes (optional)

Instructions

1. Pat the shrimp dry with paper towels. Using a sharp knife, butterfly each shrimp by cutting three-quarters of the way through along the back, being careful not to cut all the way through. Open each shrimp gently and lay flat.

2. In a small bowl, combine breadcrumbs, Parmigiano-Reggiano, 4 minced garlic cloves, parsley, dill, lemon zest, salt, and pepper. Drizzle with 2 tablespoons of olive oil and mix until the texture resembles coarse sand.

3. Divide the stuffing evenly among the butterflied shrimp, placing approximately 1 tablespoon of filling on each open shrimp. Press gently so the filling adheres to the shrimp.

4. Heat 60 ml (4 tablespoons) of olive oil in a large skillet over medium-high heat until shimmering but not smoking.

5. Working in batches to avoid overcrowding, carefully place the stuffed shrimp into the hot oil with the stuffing side down. Cook for 2-3 minutes until the stuffing is golden and crispy, then flip and cook the other side for another 2-3 minutes until the shrimp are opaque and cooked through.

6. Transfer all cooked shrimp to a warm plate. In the same skillet, reduce heat to medium and add the remaining 2 minced garlic cloves. Sauté for 30 seconds until fragrant, then deglaze the pan with white wine, scraping up any browned bits from the bottom.

7. Allow the wine to reduce by half, approximately 1-2 minutes. Add the butter and swirl until melted, then stir in the lemon juice. Season with salt, pepper, and red pepper flakes if desired.

8. Return the stuffed shrimp to the skillet and gently toss in the scampi sauce for 30 seconds to coat, being careful not to disturb the stuffing.

Substitutions

• Use panko breadcrumbs for a crispier texture instead of Italian breadcrumbs
• Substitute Pecorino Romano for Parmigiano-Reggiano for a sharper, saltier flavor
• Replace fresh dill with fresh tarragon or chives for a different herbaceous note
• Use dry vermouth instead of white wine for a slightly more aromatic sauce

Tips

• Ensure shrimp are completely dry before cooking to achieve a golden crust on the stuffing rather than steaming
• Don't overcrowd the skillet; cook in batches to maintain proper oil temperature and get even browning
• Butterfly shrimp gently to avoid tearing; a sharp knife and steady hand make this step easier

Scampi, or 'gamberetti' in Italian, refers to Dublin Bay prawns prepared in a simple garlic and butter sauce—a signature preparation of Italian coastal cuisine, particularly from Venice and the Adriatic region. Stuffing shrimp elevates this classic preparation into refined entertaining fare while maintaining the authentic flavors that have made scampi a cornerstone of Italian seafood cooking.

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