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Shrimp Scampi

May 20, 2010

By Kath Dedon


The Minimalist (Mark Bittman) does it again! I’ve made Shrimp Scampi before, but this is the first time I’ve tried his version from How to Cook Everything. Other recipes use butter, but he uses all olive oil. We loved it! Very simple and all of the flavors shine. It’s delicious served over rice.

The parsley is a really important ingredient in this recipe; for best results, don’t omit it.



Shrimp Scampi

(Adapted from Mark Bittman’s recipe in How to Cook Everything)


(print the recipe)


Serves 4


1/3 cup olive oil

3 – 4 large cloves garlic, sliced into thin slices

1½ pounds shrimp, peeled, rinsed, and dried



¼ cup chopped fresh parsley, plus more for garnish

1 tablespoon lemon juice


1. Heat the oil in a large skillet over low heat.

2. Add the garlic, and stir until it is golden.


Garlic turning golden in the olive oil



3. Raise the heat to medium. Add the shrimp and sprinkle with salt and pepper.


4. Cook for a few minutes until the shrimp is pink on one side. Turn them over and sprinkle with the ¼ cup parsley.

5. Cook a few minutes more until done. (Total cooking time will be 5 – 10 minutes, depending on the size of your shrimp.)


6. Stir in the lemon juice, stir and cook for about 30 seconds more.

7. Serve and garnish with additional parsley.

5 Comments leave one →
  1. Laura permalink
    May 20, 2010 3:03 pm

    Oooh, that looks delicious! And easy! Do you think it’d be good served over a very simple pasta? Or would that be weird?

  2. May 20, 2010 3:18 pm

    I think it would be great over pasta! I’d try using something small, like orzo, or spaghetti or linguine.

  3. May 20, 2010 3:50 pm

    I’m a big fan of simple meals. This looks good!

    • May 21, 2010 11:12 am

      Kristi, I have to say this is probably the simplest shrimp recipe I’ve ever made!

  4. January 22, 2012 8:33 am

    Love this recipe, simple fast and taste’s great :”)))))

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