Traditional Shrimp Scampi Recipe

Traditional Shrimp Scampi Recipe

Simple Shrimp Scampi Recipe

Here in America when we say “shrimp scampi” we’re often referring to an Italian dish, when in other parts of the world it simply refers to a species of shrimp. With that said, this particular Shrimp Sampi Recipe is traditional is makeup, but use Lousiana brown shrimp as its shrimp of choice.

Now the best time to make this dish is during brown shrimp season. Lousiana locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.

If you’re making this dish outside of brown shrimp season, then use whatever shrimp is in season to make the recipe. Remember you want fresh, non-farm raised shrimp to get the best taste and flavor for your shrimp scampi.

How To Choose The Best Shrimp

The first lesson is that only the freshest food yield the best flavors and ultimately taste. As previously stated only use shrimp that’s in season to make this dish. And never choose farm-raised shrimp and only use frozen shrimp if you absolutely must, though we don’t recommend it.

Next only purchase whole, in-shell, raw shrimp when they are displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.

Finally, don’t overcook your shrimp. There is often a worry, when cooking shrimp, that you will undercook it which often cause people to overcook it instead and boil out all of the flavor and texture. If you’re unsure of how long to cook the shrimp, just follow the instructions closely, and you should be fine.

For a perfect wine pairing, enjoy this simple Shrimp Scampi Recipe with a glass of lovely Chardonnay.

[recipe title=”Traditional Shrimp Scampi Recipe” servings=”4″ time=”15 min” difficulty=”Easy” image=”” description=”A traditional shrimp scampi recipe made with Lousiana brown shrimp.”]


– 11/2 pounds Lousiana shrimp about 20 to 25 shrimp
– 1/2 cup olive oil
– 6 cloves garlic sliced
– 1/4 cup shallots chopped
– 2 tablespoons fresh basil
– 2 tablespoons fresh oregano
– 1/2 cup mushrooms sliced
– 1/4 cup parsley minced
– 1/2 cup dry white wine



1. In a mixing bowl, blend flour, salt, and peppers.
2. Dust shrimp lightly in seasoned flour and set aside.
3. In a large saute pan, heat oil over medium-high heat.
4. Add garlic, saute 1-2 minutes or until edges turn golden.
5. Blend in shrimp, shallots, basil and oregano.
6. Using a slotted spoon, turn shrimp occasionally until pink and curled.
7. Add mushrooms and parsley, then deglaze with white wine.


Recipe Notes


– Use salt & cracked black pepper to taste
– Use tabasco pepper sauce to taste
– This simple scampi recipe is magnificent when served over pasta
– Is also great as a topping for chicken and fish or served alongside any rice dish