Shrimp Scampi "Scampi in Umido"
Prep time
Cook time
Total time
Recipe type: Main Dishes, Appetizer, Seafood
Cuisine: Italian
Serves: 4-6
  • 3 shallots, peeled and chopped, about ½ cup
  • 7 garlic cloves, crushed and peeled
  • ¾ cup extra virgin olive oil
  • 2 pounds extra-large or jumbo shrimp, peeled and deveined
  • 4 sprigs of fresh thyme
  • 2½ teaspoons freshly squeezed lemon juice
  • 6 Tablespoons unsalted butter
  • ½ cup chopped fresh Italian parsley
  • 1 Tablespoon dry bread crumbs, if needed
  • 2 cups dry white wine
  1. Combine the shallots, five garlic cloves, and 2 Tablespoons olive oil in a mini-food processor and process to make a smooth paste.
  2. Pour 6 Tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared, but not fully cooked, about 1-2 minutes. Remove to a place and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  3. Add the remaining 4 Tablespoons olile oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2-3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 Tablespoons butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4-5 minutes.
  4. When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2-3 minutes.
  5. Stir in the parsley. If the sauce seems too thin, stir in the bread crumbs and bring to a boil just to thicken.
  6. Serve immediately.
Shrimp Scampi, Scampi in Unado from "Lidia's Italy in America," Lidia Bastianich. You can also watch Lidia's Italy on PBS stations.
Recipe by At Mimi's Table at