Description

This shrimp scampi recipe features large shrimp cooked to perfection in a flavorful sauce made with garlic, red pepper flakes, dry vermouth, butter, and a blend of fresh herbs including parsley, tarragon, and chives. The dish balances bright citrus notes from lemon juice and zest with silky, emulsified buttery sauce, delivering a classic seafood favorite that’s quick to prepare and perfect for a main course or appetizer.

Ingredients

Scale

Shrimp and Seasoning

1 pound (450g) large shrimp, peeled and split down the back, veins removed
Kosher salt (3/4 teaspoon for shrimp, more to taste)
1/4 teaspoon baking soda

Cooking Ingredients

4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
4 teaspoons (25g) minced garlic (4 to 5 medium cloves)
Pinch red pepper flakes
1/2 cup (120ml) dry vermouth
3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
1 tablespoon (15ml) fresh lemon juice from 1 lemon
1 teaspoon (4g) grated lemon zest from 1 lemon
2 teaspoons (6g) minced fresh parsley, tarragon, and chives mixed

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Instructions

Season the shrimp: In a large bowl, toss the shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated. Allow the shrimp to stand for at least 10 minutes to up to 1 hour. This step helps to tenderize and slightly firm the shrimp for better texture.
Cook the shrimp: Heat 3 tablespoons olive oil in a large skillet over high heat until shimmering. Add half the shrimp in an even layer and cook, stirring and turning occasionally, until the shrimp turn pink, are just cooked through, and lightly golden in spots, about 2 minutes. Remove shrimp with a slotted spoon or tongs and transfer to a plate. Repeat with remaining shrimp, adding more olive oil if needed.
Sauté garlic and red pepper flakes: To the same skillet, add the remaining 1 tablespoon olive oil, minced garlic, and a pinch of red pepper flakes. Cook, stirring frequently, until the garlic just starts to turn golden, about 1 minute, being careful to avoid burning.
Reduce vermouth: Pour in the dry vermouth and boil over high heat, stirring and scraping up any browned bits from the bottom of the skillet. Continue boiling until the raw alcohol scent is mostly gone and the vermouth has reduced by about half, approximately 3 minutes.
Create the sauce: Add the butter pieces to the skillet and stir while swirling the pan rapidly as the butter melts, emulsifying the sauce into a silky texture. Remove the skillet from heat and stir in fresh lemon juice. Season with salt to taste.
Simmer and adjust sauce: Return the skillet to medium heat and bring the sauce to a gentle simmer, stirring constantly. If the sauce separates (breaks), whisk in a teaspoon or two of water until it emulsifies back to a smooth consistency.
Finish the dish: Return the cooked shrimp to the skillet, add the minced fresh herbs (parsley, tarragon, and chives) and lemon zest, then toss everything together until shrimp are well coated and warmed through. Serve immediately for best flavor and texture.

Notes

Using dry vermouth instead of white wine adds a deeper, more complex flavor to the dish.
The combination of parsley, tarragon, and chives provides a fragrant herbal note that enhances the classic shrimp scampi.
Allowing shrimp to marinate briefly with baking soda improves tenderness.
Be careful not to overcook the shrimp; they should be just pink and opaque to ensure juiciness.
If your sauce breaks, adding a bit of water and whisking vigorously will help re-emulsify it.

Nutrition

Serving Size: 1/4 of recipe
Calories: 306 kcal
Sugar: 0 g
Sodium: 1108 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 16 g
Cholesterol: 166 mg