Rachael's classic shrimp scampi—flavored with garlic, lemon, white wine and butter—is delicious as is, but can be tossed with pasta, too. It's also great alongside orzo or your favorite grain. Serve with crusty bread for mopping up all the sauce. 

Shrimp scampi twist: Rach uses 'nduja instead of crushed red pepper flakes and tosses the scampi with linguini in her 'Nduja Scampi and Linguini

For variations on shrimp scampi, check out Rachael's Chinese-Style Shrimp Scampi and Shrimp Scampi French Bread Pizza


For the Shrimp Stock: 
  • Heads and shells from 1 ½ pounds sweet, large shrimp  
  • 1 quart chicken stock or brodo 
  • 1/2 cup white wine or dry vermouth 
  • 1 lemon, sliced
  • 1 small onion, halved
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • Salt
For the Scampi: 
  • 1 1/2 pounds sweet, large shrimp, deveined
  • Zest and juice of 1 lemon
  • 4 to 5 cloves garlic, chopped
  • Salt
  • 1/4 cup EVOO
  • 1/2 cup white wine or dry vermouth 
  • 1 cup Shrimp Stock
  • Couple dabs of butter, optional
  • Crushed red pepper flakes, to taste
  • 1 cup parsley tops, chopped


Serves: 4


For the shrimp stock, place shrimp shells and heads in a pot and top with stock and just enough water to cover. Add the wine or vermouth, sliced lemon, onion, bay leaves and peppercorns and season with salt. Bring to boil and reduce liquid to about ¾ to 1 cup, then drain and reserve the fortified shrimp stock. 

For the scampi, place the shrimp in a bowl with lemon zest and chopped garlic, season with salt and chill 30 minutes.  

Heat EVOO in large skillet over medium heat, add shrimp and cook to opaque, then add wine or vermouth. Add shrimp stock, then melt in butter (if using). Add pepper flakes, parsley and lemon juice; toss 1 full minute. Transfer to platter and serve immediately.