Our grilled shrimp recipe is so good that it should come with a label: "Warning: this delicious grilled shrimp is addictive!" The combination of garlic, lemon, and paprika with the sweet, juicy shrimp is irresistible.
Seriously, you need to buy extra shrimp when you make this recipe because people will eat more than you expect. Fortunately, it's extremely easy to make, and you can either grill or broil the shrimp.
We usually make this with fairly large shrimp - 20 or fewer per pound (for more about sizes, see our fish facts) so that they don't dry out on the grill.
Serves 4 as main course, or 8 as a first course.
Cook and drain pasta. Divide into 4 plates or shallow bowls.
Heat butter, olive oil, shallots (or scallions), and optional red pepper flakes in a skillet over medium heat for about 2 minutes until the shallots begin to soften, but don't turn brown.
Add garlic and wine, and cook for 30 seconds more.
Add shrimp and cook until they turn pink and firm - about 1 to 2 minutes on each side.
Serve the shrimp and sauce over the pasta.
When serving shrimp scampi as a main course, we like to add a steamed green veggie such as asparagus, peas, or broccoli, plus Italian or French bread for dipping into the wonderful sauce.
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Next issue will feature Easy Shrimp Recipes