The name ‘Drunken Shrimp Scampi’ tells you everything you need to know about this recipe. These buttery, garlicky, drunken shrimp took a nice long bath in some white wine. Shrimp scampi is one of those dishes that I think people rarely make at home but if it’s on any restaurant menu they order it. I know this because I do this.
Fear not, because this recipe will make you rethink any restaurant quality scampi and you’ll wonder why you weren’t making this all along.
The key to this Drunken Shrimp Scampi is a good bottle of white wine, don’t skimp because you should always cook with what you would drink and drink with what you would cook with. I used a nice buttery chardonnay from California. A Pinot Grigio or Pinot Gris would suffice.
Add in some roasted cherry tomatoes and soak up all that goodness with some pasta and you have one mouth watering meal. Or do like me and stand at your kitchen counter relishing each shrimp and drinking the broth. There’s no etiquette when it comes to shrimp scampi.
Wine Pairing Recommendation: Like stated above drink what you cooked with, in my case a big buttery chard.
Drunken Shrimp Scampi
Use a white wine you would drink, in my case I used a buttery Chardonnay. But if that's not your style, a crisp Pinot Gris would be perfect. Serve on top of angel hair pasta or with some crusty French bread for dipping.
Ingredients
- 1 package {10.5 ounces} Cherry Tomatoes
- 2 tablespoons Olive Oil
- 1/2 pound Large Raw Shrimp, peeled and deveined
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Butter, plus 4 tablespoons cubed
- 4 cloves Garlic, minced
- 1/4 teaspoon Red Pepper Flake
- 1 big cup White Wine
- 2 teaspoons Lemon Juice, about two large wedges
- 2 tablespoons Parsley, chopped
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Toss cherry tomatoes in 1 tablespoon of olive oil, season with kosher salt and ground black pepper. Place on a sheet pan and in the oven to roast for 15 minutes until tomato skins burst and are tender. Remove and set aside to cool.
- Step 3 In a large pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium high heat. Season shrimp with kosher salt and ground black pepper. Add shrimp to the pan and cook 2 minutes. Add garlic and red pepper flake and stir together until garlic is fragrant, about 30 seconds. Remove shrimp to a plate and set aside.
- Step 4 Deglaze pan with white wine and lemon juice. Bring to a boil and reduce wine by a quarter. Add roasted cherry tomatoes and parsley. Turn heat to low and add the cubed 4 tablespoons of butter. Stir until butter is completely melted and sauce looks shiny. Season sauce with kosher salt based on taste preference, about 1/4 teaspoon.
- Step 5 Add the shrimp back to the pan and warm through, about 2 minutes. Serve immediately tossed with pasta or by itself with crusty french bread for dipping.
Savor and Enjoy!
What brand of wine do you use
Hi Ron,
Any Chardonnay will do just fine here. Cheers!
Made this recipe last week and it was so good and tasty, we enjoyed it so much I am making it again for dinner today, love the name drunken shrimp, and you do need a big cup oF white wine in the recipe, so you have lots of juice to mop up with your crusty garlic bread. My husband and I enjoyed a bottle of champagne to serve with this, lovely meal. Thanks for sharing the recipe on Pinterest.
Please share more recipes with us.
Cheers Sandra
Thanks Sandra! This is a favorite “date night in” meal for me and my husband too! Cheers!
Made this the other night. I followed the recipe step by step. I found that it really had no taste. Very bland