Recipes › Seafood › Shrimp and Scallop Scampi Recipe

Shrimp and Scallop Scampi Recipe

Recipe by Pedro M. A. Neves

This classic Italian seafood dish combines succulent shrimp and tender scallops in a vibrant garlic and white wine sauce that's both elegant and simple to prepare. Scampi refers to the cooking technique of quickly sautéing shellfish with garlic, oil, and lemon, creating a restaurant-quality dish in under thirty minutes. Serve over pasta, risotto, or with crusty bread to soak up the aromatic sauce.

Ingredients

• 400g (14 oz) large shrimp, peeled and deveined
• 300g (10.5 oz) sea scallops, patted dry
• 90ml (6 tablespoons) extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 120ml (1/2 cup) dry white wine
• 60ml (1/4 cup) fresh lemon juice
• 30g (2 tablespoons) fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 30g (2 tablespoons) unsalted butter
• 400g (14 oz) pasta or 1kg (2.2 lbs) fresh spinach for serving

Instructions

1. Pat the shrimp and scallops completely dry with paper towels and season lightly with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 2 minutes.

3. Add sliced garlic and red pepper flakes to the hot oil, stirring constantly for 30 seconds until fragrant.

4. Increase heat to high and add shrimp and scallops in a single layer, allowing them to sear undisturbed for 2 minutes.

5. Stir the seafood and cook for another 1 to 2 minutes until shrimp are mostly opaque and scallops are nearly cooked through.

6. Pour in white wine and lemon juice, scraping any browned bits from the pan bottom with a wooden spoon.

7. Simmer for 2 to 3 minutes, allowing the sauce to reduce slightly and flavors to meld.

8. Remove from heat and stir in cold butter and fresh parsley until the butter is fully incorporated and sauce is glossy.

Substitutions

• Replace shrimp with additional scallops or prawns for a consistent protein
• Use dry vermouth instead of white wine for a slightly herbaceous flavor
• Substitute butter with extra virgin olive oil to keep the dish dairy-free
• Replace fresh parsley with fresh basil or a combination of both for variation

Tips

• Pat seafood completely dry before cooking to ensure proper searing and prevent excess moisture from steaming the ingredients
• Do not overcrowd the skillet; cook shrimp and scallops in a single layer to develop a golden crust rather than steaming them
• High heat is essential for this dish; it cooks quickly and keeping ingredients tender requires a fast cooking time of under 5 minutes total
• Add the butter at the very end off the heat to create a silky emulsified sauce without risk of breaking

Scampi originates from the Veneto region of northeastern Italy and traditionally refers to langoustines (Norway lobsters), though the cooking technique has become synonymous with any quickly-sautéed shellfish dish. This preparation method exemplifies Italian coastal cooking philosophy: minimal ingredients treated with respect to highlight their natural flavors.

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