This Shrimp Scampi recipe is such an easy, tasty and quick way to cook shrimp. Tender shrimp is coated in a luscious garlicky, lemon butter herb sauce, all made in the same pan! We love Shrimp Scampi over pasta, however you can serve it with rice, veggies, salads or simply crusty bread to mop up that sauce.
In a large bowl, toss the shrimp with the garlic, seasoning, oregano and olive oil. Set aside for about 10-15 minutes before cooking.
We use large colossal shrimp here which I got from Sealand--if you're in Canada do check them out as they're the BEST! So large is ideal , but the 21-30 count is also great! When you buy frozen shrimp, make sure to defrost it in the fridge and double check that it is deveined and cleaned before using.
Smaller shrimp will cook in no time, make sure that it's peeled and cooked for just a few seconds to avoid them overcooking or releasing their juices.
Leftover seafood is a bit tricky, like Lobster Roll is best made with leftovers from How To Cook Lobster Tail. But leftover shrimp and tuna isn't as favorable. Two days in the fridge is best for the shrimp scampi when sealed well. Make sure you store the shrimp separately from the pasta for better storage results. Heat it well before serving and enjoy!
To freeze the dish, you can seal the cooked shrimp for about 2 months and then thaw, and heat again.