For those of us who are adulting full steam ahead, I think we can all agree that life gets busy. The to-do list is never ending and work takes up the majority of our days. There are groceries to buy, meals to cook, laundry to do, and a house to maintain…oh, let’s not forget making time for exercise and taking care of our health! Especially during the holiday season at this time of year, there never seems to be enough hours in the day to make all that we want to happen, well, happen. That’s when protein packed, time-saving meals that don’t skimp on flavor come into play. Enter – shrimp scampi.
Now, is shrimp scampi Italian? Honestly, I don’t know. But one thing is for sure, this recipe is DELICIOUS! And this protein rich recipe comes together in 15 minutes or less. You can serve the shrimp scampi with spaghetti, linguine, or even just some crusty toasted bread essential for the scarpetta.
What is Scarpetta?
In Italy, scarpetta refers to the process of sopping or soaking up all the remaining sauce left on the plate with a piece of bread.
An Easy Shrimp Scampi Recipe
The shrimp scampi recipe is perfect for a quick weeknight dinner that's packed with protein and loaded with flavor.
- 16 oz peeled shrimp (tail on ok)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chopped parsley or more to taste
- 1/2 cup quality white wine, or more to taste
- 1-2 lemons, juiced
- red pepper flakes, salt, pepper to taste
- Grated Parmigiano Reggiano Cheese (optional)
Mince 4 cloves of garlic. Heat olive oil in a medium sized pan or skillet over medium heat. Add garlic and red pepper flakes. Sauté stirring occasionally to avoid burning garlic. Cook until fragrant.
Add shrimp. Season with salt and pepper. Cook, turning occasionally, until shrimp are just pink on both sides.
Add juice of 1 lemon, or more if desired. Add white wine and chopped parsley. Cover with a lid and allow to cook for 2-3 minutes until shrimp are cooked through.
Serve with pasta of choice or crusty bread. Grate Parmigiano Reggiano over shrimp if desired.
How to Pair Wines with Acidic Foods
Acidity in foods is a wine pairing friend. A good rule of thumb to follow when selecting wines for acidic dishes like this lemon-laden shrimp scampi is to make sure the wine has at least a similar level of acidity as the food, if not more. This is because acidity in food decreases the perception of acidity in wine on your palate. All while increasing the perception of the wine’s body, fruitiness, and even sweetness. Basically, acidity in cuisine can help bring a wine with high acidity into balance while enhancing its fruity characteristics.
A Delectable Wine Pairing for Shrimp Scampi
I paired this delectable shrimp recipe with the Suavia Monte Carbonare Soavee. Made from 100% Garganega, this wine was brimming with notes of red apples, white peaches, honeysuckle and hints of white flowers, slate, and salinity. A richer expression with juicy acidity, good concentration, and a round, medium-bodied palate that paired beautifully with the flavorful shrimp scampi.
Typically, Garganega has medium-to-high acidity making it a great match to the acidity levels in this dish. Though the lemon has quite a bit of acidity, it’s balanced out by the shrimp and aromatic garlic and parsley. Plus, the stone fruit and floral flavors were made all the more lively through the pairing.
Learn more about Suavia and their range of Soave wines here.
Soave is made primarily from Garganega, which is considered one of the great white grapes of Italy. Established in 1968, the Soave DOC is an older region amidst volcanic hills near Verona. Though most wines are produced in a dry style, the designation also encompasses sparkling and sweet recioto styles. Look for the Classico designation to ensure you’re getting the best quality grown on the hillsides, as opposed to the flat lands.
Other Wines to Try If You Like Soave
- Nascetta – A Rare Variety Making Memorable Wines in the Langhe
- Carricante – An Exhilarating White Variety from Sicily
- Cortese – A Supreme White Variety Making Exceptional Wines in Gavi