Back in the day, when Yuseff and I used to eat only one home-cooked meal a week, I got in the habit of doing all of my prep work on Tuesday nights so that by the time we got to my house (usually around 7:30 or so) on Wednesday, dinner wouldn’t be too far off.
This shrimp scampi recipe is one of the first dishes I made for us. It’s broiled, instead of sauteed, so you can put everything in your broiler pan the night before serving and keep it refrigerated until you’re almost ready to eat. It’s a perfect solution for a dinner party, when you don’t want your guests to find you in a messy kitchen with measuring cups, spoons, and ingredients all over the counter!
I only made 10 pieces of shrimp, but the recipe makes enough butter sauce for a half-pound. I like to make all of the sauce and toss it with the pasta and shrimp.
Easy Shrimp Scampi— print this recipe
Step 1: In a small saucepan, melt 1/4 cup butter. Add 1/4 cup olive oil, 3/4 tbsp lemon juice, 1/2 tbsp minced garlic, 1/2 tsp kosher salt, a pinch of ground black pepper, and 1-2 tbsp mixed italian herbs (fresh) such as oregano, basil, and parsley.
Step 2: Heat sauce through, then remove from stove and add desired amount of shrimp, up to a half pound. Toss to coat.
Step 3: Pour shrimp and butter sauce into a deep pan (I used a jelly roll pan). If you’re making a lot of shrimp, be sure the pieces don’t overlap. If you are preparing this the night before serving, stop at this step, cover, and refrigerate.
Step 4: Preheat the broiler, but do not move the oven rack to the top position or your shrimp may burn. Broil for 3-5 minutes, then turn each shrimp over. Broil for another 5-10 minutes, until shrimp is pink and cooked through.
Step 5: Cook 1/2 cup penne and toss with shrimp and butter sauce.