Gordon Ramsay’s 10-Minute Shrimp Scampi

Shrimp scampi is a classic dish that combines succulent shrimp with a rich, garlicky butter sauce. Gordon Ramsay’s 10-minute version keeps the flavors bold while simplifying the process for home cooks. This recipe delivers restaurant-quality results without the fuss—perfect for busy weeknights or impressing guests.

The key to this dish lies in fresh ingredients, high heat, and quick cooking to keep the shrimp tender. Whether you serve it over pasta, with crusty bread, or alongside a crisp salad, this shrimp scampi will become a go-to favorite.

Essential Ingredients

Using the best ingredients ensures maximum flavor. Here’s what you’ll need:

1. Shrimp – 1 lb (450g), peeled and deveined (size 21/25 for best texture).
2. Butter – 4 tbsp (unsalted, for control over seasoning).
3. Garlic – 4 cloves, finely minced (fresh is best, not jarred).
4. White Wine – ½ cup (dry varieties like Sauvignon Blanc or Pinot Grigio).
5. Lemon – Zest and juice of 1 lemon (brightens the dish).
6. Parsley – ¼ cup chopped (fresh, for garnish).
7. Red Pepper Flakes – ½ tsp (adjust for spice preference).
8. Salt & Black Pepper – To taste.
9. Pasta (Optional) – Linguine or angel hair, cooked al dente.

Substitutions:

• No wine? Use chicken broth with a splash of lemon.
• Vegan? Swap butter for olive oil and omit shrimp (try mushrooms instead).

Let’s Make It Together

Follow these steps for foolproof shrimp scampi:

1. Prep the Shrimp – Pat shrimp dry with paper towels to ensure a good sear. Season lightly with salt and pepper.
2. Heat the Pan – Use a large skillet over medium-high heat. Add 2 tbsp butter and let it melt until slightly bubbly.
3. Sear the Shrimp – Cook shrimp for 1-2 minutes per side until pink but still slightly translucent in the center. Remove and set aside.
4. Make the Sauce – In the same pan, add remaining butter, garlic, and red pepper flakes. Sauté for 30 seconds (don’t let garlic burn).
5. Deglaze with Wine – Pour in white wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
6. Finish the Dish – Return shrimp to the pan, add lemon zest and juice, and toss to coat. Sprinkle with parsley.

Pro Tip: If serving with pasta, toss it directly into the pan with the sauce for extra flavor absorption.

Perfecting the Cooking Process

• Don’t Overcook Shrimp – They turn rubbery if left too long. Remove them just before they’re fully opaque.
• Control the Heat – Garlic burns quickly. Keep the flame medium-high but reduce if needed.
• Balance the Sauce – Too acidic? Add a pinch of sugar. Too thin? Simmer longer or add a splash of pasta water.

Add Your Touch

Customize this dish to your taste:

• Extra Richness – Stir in 2 tbsp heavy cream at the end.
• More Texture – Top with toasted breadcrumbs or grated Parmesan.
• Herb Variations – Try basil or thyme instead of parsley.
• Spice It Up – Add a dash of hot sauce or extra red pepper flakes.

Storing & Reheating

• Refrigeration – Store in an airtight container for up to 2 days.
• Reheating – Warm gently in a skillet over low heat with a splash of water or broth to revive the sauce. Avoid microwaving, as shrimp can overcook.
• Freezing – Not recommended—shrimp becomes mushy when thawed.

FAQs

Q: Can I use frozen shrimp?
A: Yes! Thaw overnight in the fridge or under cold running water. Pat dry before cooking.

Q: What if I don’t have white wine?
A: Substitute with chicken or vegetable broth plus 1 tbsp lemon juice.

Q: How do I prevent the shrimp from being bland?
A: Season well with salt before cooking and use fresh garlic (not powdered).

Q: Can I make this ahead?
A: The sauce can be prepped, but cook shrimp fresh for the best texture.

Final Thoughts

Gordon Ramsay’s 10-minute shrimp scampi proves that gourmet meals don’t require hours in the kitchen. With bold garlic butter sauce, plump shrimp, and a touch of lemon, this dish is a guaranteed crowd-pleaser. Serve it over pasta, with crusty bread, or as an elegant appetizer—it’s versatile enough for any occasion.