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    Home » Creole Recipes

    Creole Shrimp Scampi

    Published: Jan 26, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    492 shares
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    Fresh Gulf Shrimp sauteed in butter and olive oil, flavored with tons of garlic, lemon, and white wine. Sounds like Shrimp Scampi? Add a touch of rich tomato flavor and traditional Creole seasonings and you have Sweet Daddy D’s Creole Shrimp Scampi. This is a simple, quick, no-angst Creole Italian recipe that will be enjoyed by the whole family. 

    creole shrimp scampi on a green and white platter
    Creole Shrimp Scampi

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • What is Creole Shrimp Scampi?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe

    What is Creole Shrimp Scampi?

    Shrimp Scampi is a traditional Italian dish using scampi (or langoustines, small, shrimp-like crustaceans of the lobster family), traditionally prepared by sauteing the scampi in olive oil, garlic, onions and white wine. Significant numbers of Southern Italian and Sicilian immigrants entered Louisiana in the late 19th and early 20th Centuries bringing with them their culinary traditions. Since scampi or langoustines were not available in New Orleans and South Louisiana they adapted fresh Gulf Shrimp for this classic seafood dish, keeping the name “scampi” to refer to the traditional process.

    My interpretation adds a touch of tomato flavor and Creole seasoning to the abundance of garlic, butter, and lemon. This changes the appearance of traditional scampi recipes and deepens the flavor profile. Although not a common menu item in many Creole restaurants, I think this recipe gives a glimpse of what I refer to as Creole Italian cuisine.  

    Here’s What You Need

    fresh shrimp in the shell
    ingredients for shrimp scampi

    Check out the Hints and Tips Section (FAQs) below for substitutions.

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here are some of the key ingredients for this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Prep bowls (cambro), Prep Bowls (glass), Measuring Cups (metal), Measuring Cups (glass), Measuring Spoons, Cutting boards, Chef's Knives, Saute Pan 

    Here’s What You Do

    First…you have a beer. We always want to start with the right frame of mind. This simple recipe goes together quickly if you are prepared. That includes the cook as well as the ingredients. Pop the top off of a beer or maybe have a glass of wine while you read the recipe from top to bottom. Learn what ingredients and equipment you need and what you will do with each one. Continue the mise en place, then all you have to do is assemble the recipe. Simple, no angst.

    Mise en place

    If using fresh shrimp, peel and devein them. Whether using fresh or frozen shrimp, rinse the cleaned shrimp in cold water and pat dry with a paper towel. Mix in 1 tablespoon of creole seasoning and set aside.

    fresh shrimp with creole seasoning
    Fresh Gulf Shrimp with Creole Seasoning

    If you are serving this with pasta, place a pot of salted water over high heat and cook the pasta al dente according to package direction. Drain the pasta and reserve about a half cup of pasta water.

    Combine the Herb and Spice Blend together in a small prep bowl. Thinly slice the garlic and shallots and set aside in a prep bowl, chop the parsley. Zest and juice the lemon. Measure out all other ingredients.

    prepared ingredients for shrimp scampi
    Mise en place

    Start with the shrimp

    What happens in this step? This recipe makes a delicious buttery, lemony, garlicky sauce but it's all for naught if the shrimp is overcooked. To make sure that doesn't happen, we saute the shrimp for a couple of minutes to start, then add them back during the last few minutes as the sauce is finishing. Perfect every time.

    Add 1 tablespoon of butter to a saute pan over high heat. When the butter is bubbly, add the shrimp and saute for about 1 minute on each side. Remove the shrimp from the saute pan and set them aside.

    sautéed shrimp in a pan
    Saute shrimp in butter

    Make the sauce

    What happens in this step? We build the base for the Creole scampi sauce.

    Reduce the heat to medium-high and add the olive oil to the pan. When the oil is shimmering, add the shallots and garlic; saute for about 2 minutes.

    shallots and garlic sautéing in a pan
    Saute shallots and garlic

    Add the tomato paste to the onions and garlic and mix thoroughly. Stir continuously for about 2 minutes.

    tomato paste added to shallots and garlic in a pan
    Add tomato paste

    Next, mix in the Herb and Spice Blend and saute another 1 minute. The Herbs and Spice Blend will slightly roast, helping to intensify their flavors. 

    herbs and spices added to a saute pan with onions and tomato paste
    Add the Herbs and Spice Blend

    Add the wine and lemon juice and bring it to a heavy simmer. Combine all the ingredients thoroughly. Lower the heat and maintain a simmer until the sauce reduces by about half. This may take 5 to 10 minutes.

    wine added to sautéing vegetables
    Add dry white wine

    Add the lemon zest and red pepper flakes, if using, and stir to combine.

    lemon zest added to simmering sauce
    Reduce and add lemon zest

    Finish the dish

    What happens in this step? Now that we have the foundation of the scampi sauce, it's time to finish with more butter and the shrimp.

    Increase the heat to medium-high again while you add 4 tablespoons of butter to the saute pan. Shake the pan back and forth as the butter melts.

    butter added to sauce in a sauté pan
    Melt butter

    Tip: If your sauce is separating, try shaking the pan back and forth (instead of stirring).

    Add the reserved shrimp (plus any juice that has accumulated) back to the pan and saute for about 4 minutes, shaking the pan back and forth.

    shrimp added to sauce in a sauté pan
    Simmer for a few minutes

    Finish with 1 more tablespoon of butter, continuing to shake the pan in a back and forth movement until melted.

    finishing butter for shrimp scampi
    Finish with butter

    To serve

    Remove the scampi from the heat and serve. This goes well with pasta, grits, rice, or just some crispy french bread.

    If serving with pasta, here are three ways to do that:

    • Add the pasta a little at a time to the pan with the scampi and mix well. Add a few tablespoons of pasta water to help bind everything.
    • Add the pasta to a plate and ladle the scampi on top.
    • Serve Creole Shrimp Scampi along side the pasta.

    Sprinkle some parmesan cheese (optional) and more parsley on top and serve immediately.

    creole shrimp scampi on a green and white platter
    Sweet Daddy D's Creole Shrimp Creole

    Hints and Tips (FAQs)

    Can I use frozen shrimp?

    Yes, if you don't have fresh shrimp available, or you just don’t feel like messing with peeling and deveining, use frozen. You can usually find frozen shrimp in your grocery freezer case or your favorite seafood market. Still, freshness is the key, so make sure you purchase from a reliable source. 

    How much fresh shrimp should I buy?

    You have to account for the weight of the shells and heads. If you can get shrimp with heads and shells on, you should buy at least 2 pounds to net 1 pound after peeling. If you have shrimp with only the shells (without heads), you should only need about 1 ½ pounds. The size of the shrimp will impact this.

    What size shrimp should I use?

    This recipe is best with large or jumbo shrimp. A good size is anything less than 25-count shrimp, meaning there are approximately 25 shrimp in each pound. That being said, if all you have is small or medium shrimp, they will work fine. For more information on shrimp sizes, check out my article about just that!

    What can I do with the shrimp shells?

    I always save the heads and shells of fresh shrimp to make stock. You can freeze the shells until you have enough for stock.

    Do I have to serve this with pasta?

    Nope, if you aren't into pasta or just cutting back on the carbs, this dish can be served with rice or grits or just a green salad and lots of crispy french bread for sopping up the delicious sauce. 

    Can this be made in advance?

    Yes, a completed recipe can be held in the fridge for 2 to 3 days or frozen for up to 3 months, then reheated (see below) and served when you want it. If cooking this recipe in advance, I advise slightly undercooking the shrimp as they will cook a little more when reheating. 

    How do I store leftovers?

    Leftovers (or a recipe cooked in advance) need to be kept in a shallow, air-tight container. Once you have cooked the recipe, cool it down quickly in a glass or metal bowl set inside a large bowl of ice. Once cooled, add the scampi to an appropriate air-tight container. This can be held in the fridge for 2 to 3 days and in the freezer for up to 3 months. 

    How do I reheat the scampi?

    If frozen, thaw the Creole Shrimp Scampi overnight in the fridge. This can be reheated in a 350 degree Fahrenheit oven until warmed through (about 10-15 minutes) or in a microwave at about half power. However, I really don't recommend either of these methods. I prefer to reheat the thawed shrimp scampi in a skillet or saute pan on top of the stove. The reason for this is that it is easy to overcook the shrimp using the oven or microwave while sauteeing gives you more control.

    What do I do if my sauce separates?

    It’s natural for the butter fats and milk solids to separate when being heated. This is especially prevalent when reheating the sauce. To combat this, reheat slowly, shaking the pan back and forth to help keep things together. Sometimes you can use a few splashes of cold water (start with one tablespoon) to help recreate the emulsion.

    What can I substitute for the wine?

    Use chicken or shrimp stock in place of the wine. You can also use water.

    creole shrimp scampi with parsley garnish
    Delicious!

    Here are some other great shrimp recipes from Sweet Daddy D

    • New Orleans BBQ Shrimp
    • Stuffed Shrimp with Crabmeat
    • Creamy Shrimp Pasta with Mushrooms
    • New Orleans Shrimp Creole

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    492 shares

    Yeah You Right!

    Recipe

    creole shrimp scampi with parsley garnish

    Creole Shrimp Scampi

    Fresh Gulf Shrimp sauteed in butter and olive oil, flavor with tons of garlic, lemon, and white wine with a touch of rich tomato flavor and some traditional Creole seasonings.
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Creole, Creole Italian
    Keyword: shrimp scampi
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 Servings
    Calories: 355kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 pound large to jumbo shrimp peeled, de-viened and rinsed (see Notes)
    • 2 tablespoons olive oil
    • 6 tablespoons butter in all (divided)
    • ½ cup shallots about 1 medium shallot-sliced thin
    • 5 cloves garlic sliced thin
    • 1 tablespoon tomato paste
    • ½ cup dry white wine
    • 2 tablespoon lemon juice about ½ lemon
    • 1 tablespoon lemon zest
    • 1 tablespoon chopped parsley

    Herb and Spice Blend

    • 1 teaspoon Creole Seasoning Plus some for the shrimp
    • ½ teaspoon dry oregano
    • ½ teaspoon dry basil
    • ¼ teaspoon dry thymes
    • ½ teaspoon kosher salt
    • ½ teaspoon ground white pepper
    • 1 teaspoon red pepper flakes Optional

    Here's What You Do

    Preparation

    • Peel, wash and devein shrimp; pat dry with a paper towel. Combine shrimp with 1 tablespoon of creole seasoning and set aside.
    • Thinly slice garlic and shallots and set aside. Zest the lemon and squeeze its juice. Slice the butter into tablespoon sizes pieces. Measure out all other ingredients.
    • Cook pasta to al dente according to package direction; drain and reserve about a ¼ cup of pasta water.

    Prepare the Scampi

    • Place a saute pan over medium-high heat. When hot, add 1 tablespoon of butter. When bubbling, saute the shrimp for about 1 minute on each side. Remove the shrimp from saute pan and set them aside.
    • Add the olive oil to the pan. When shimmering, add the shallots and garlic; saute for about 2 minutes.
    • Add the tomato paste. Mix completely into the onions and garlic, stirring constantly for about 2 minutes.
    • Add the Herb and Spice Blend. Mix all ingredienst and saute another 1 minute.
    • Lower the heat to medium and add the wine and lemon juice. Mix to combine and simmer until reduced by about half. This may take 5 to 10 minutes.
    • Increase the heat to medium-high and add the lemon zest and red pepper flakes, if using. Stir to combine.
    • Add 4 tablespoons of butter.
    • When the butter is almost melted, add back the reserved shrimp and saute for about 4 minutes, shaking the pan back and forth.
    • Finish by adding 1 more tablespoon of butter, shaling the pan. When the butter has melted, add the parsley to finish.

    To serve

    • Remove from the heat. Serve with pasta, rice, grits or simply crispy french bread. There are at least two ways to handle the pasta: 1) add the pasta a little at a time to the pan and mix well with the scampi. Add a few tablespoons of pasta water to help bind everything. 2) add the pasta to a plate and ladle the scampi on top.
    • Sprinkle some parmesan cheese (optional) and more parsley on top. Serve immediately.

    Recipe Notes

    Use large or jumbo shrimp for this recipe. Reserve the shells and heads for stock. If purchasing shrimp with heads and shells, buy 2 pounds to net 1 pound of peeled shrimp. If shells but no heads, buy 1 ½ pounds.
    Read my article, What Size Shrimp Do I Need?, for more about shrimp size.
    Frozen shrimp can be substituted for fresh shrimp.
    Substitute chicken or shrimp stock or water for wine, if desired.
    Leftovers can be stored in the fridge for 2 to 3 days and in the freezer for up to 3 months. Make sure to store the scampi in an airtight container.
    The recommended method for reheating is in a saute pan. Try not to overcook the shrimp. Defrost overnight in the fridge. If the sauce separates while reheating, shake the pan back and forth and add about 1 tablespoon of water.
    This can be served with pasta, rice, grits, or just crispy french bread.

    Nutrition

    Calories: 355kcal | Carbohydrates: 11g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1129mg | Potassium: 348mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 1mg
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