Southern shrimp (or scallop) scampi

(from alaplaca’s recipe box)

Source: The NY Times- adapted

Categories: seafood


  • 3 large garlic cloves, finely chopped
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 1/4 lb. shrimp or bay scallops, peeled and deveined
  • 2 Tbs. olive oil
  • 1/2 c. white wine
  • 6 Tbs. butter ( I used Smart Balance)
  • 1 Tbs. lemon juice
  • 2 Tbs. chopped Italian parsley
  • 1/2 tsp. red pepper flakes


  1. In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hrs.

  2. When ready to cook, heat oil in a large saute pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 min., or until the color just begins to turn to translucent.

  3. Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of mins. to reduce, then add butter and swirl the pan to melt it.

  4. Put shrimp back into the pan, stir for about 1 min. to finish cooking and add lemon juice.

  5. Remove to serving dish, sprinkle with parsley, and red pepper flakes. Serve over rice or pasta.

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