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“Shrimp Scampi” Day – *Easy* Recipe!

*Such* an easy way to cook shrimp! I've poured a crisp Sauvignon Blanc, for "contrast" with the rich buttery sauce.

*Such* an easy way to cook shrimp! I’ve poured a crisp Sauvignon Blanc, to contrast with the buttery sauce.

Welcome back, my friends! Here’s a question for you –

What do Mt. Fujiyama, Rio Grande River and Shrimp Scampi all have in common?

Here’s a hint: Herb Caen, San Francisco’s late, great humor columnist, would assign all of them to his infamous “Department of Redundancies Department.”

Right. “Rio” means river in Spanish. “Yama” is Japanese for mountain.

And yes – you guessed it – “Scampi,” in Italian, translates to the whole clan of shrimp and their kin, including what are often called prawns and langoustines. (To complicate matters further, these names have different meanings in different locales.)

Beautiful young garlic bulb, perfect for chopping and sautéing.

Beautiful young Farmers Market garlic bulb, perfect for chopping and sautéing.

So yeah, we’re basically saying Shrimp Shrimp.

What’s really going on here is that the “Scampi” in “Shrimp Scampi” has come to mean the whole *cooking method* of sautéeing with garlic in butter and/or oil.

By the way, these tasty little crustaceans take the top spot, year after year, as America’s favorite seafood – and as a menu item, “Shrimp Scampi” is one of the most popular ways we enjoy them.

Cooking “Shrimp Scampi” is so simple, I almost don’t want to call this a recipe, but at least it’ll show you a couple of my personal twists…



For 1 lb. peeled medium shrimp (prawns, langoustines)
4 to 6 cloves garlic (or more), peeled and chopped
1/4 cup olive oil or butter, or a combination
1/4 cup dry white wine
Juice of 1/2 to 1 lemon
Salt and pepper to taste
Lemon wedges
Herbs, e.g. parsley, cilantro (optional)

Sauté chopped garlic in olive oil and/or butter, over low-medium heat, until cooked through and golden-colored. Remove from pan and set aside.

Raise heat to medium-high and add shrimp. Cook, stirring often, until shrimp just turn pink. Add wine to pan and cook briefly to evaporate alcohol. Turn heat off, add lemon juice, and return cooked garlic to pan.

Transfer shrimp to serving bowl and add lemon wedges and (optional) herbs. Serve hot with bread, rice or pasta, and a crisp white wine such as Sauvignon Blanc.


Add garlic back to pan after shrimp is cooked.

Add garlic back to pan after shrimp is cooked.

The finished dish ~ just add bread, rice or pasta!

The finished dish ~ just add bread, rice or pasta!


Hope you enjoy Shrimp Scampi Day. And if you do try my easy recipe, please let me know how you like it!

Until next time, my friends,
Cheers and happy tastings,

PS ~ Want to nab a *free* membership in the fun, interactive Drink Wine With Dinner Club, and get tasty content delivered straight to your Inbox? Just *Click Here* to join instantly!

And as always, please be sure to grab your *free download* of “Rosina’s 5 Non-Rules for Wine and Food Pairing.” It’s the best way I know to help you make the foods *you* love taste even better!

You can also email me at Rosina@DrinkWineWithDinner.com with comments or questions. I look forward to hearing from you!

Cheers once again,