Let the flavors of Shrimp Scampi take you on a culinary journey around the world! Chef Tom's recipe is a savory blend of garlicky, buttery and lemony goodness, perfectly paired with cheesy garlic bread.
WHAT YOU'LL LOVE
- Marinating the shrimp in olive oil, garlic, lemon, and black garlic salt while it chills means the flavor builds in the refrigerator rather than needing extra time on the griddle
- Splitting the griddle into high and low heat zones lets the pasta water boil, the garlic bread toast gently, and the skillet preheat all at the same time on one surface
- Cooking the shrimp directly on the open griddle, then transferring it out before building the sauce in a separate skillet, keeps the quick-cooking shrimp from overcooking while the sauce reduces
- Finishing the scampi sauce off the heat, stirring in cold cubed butter, builds a creamy emulsion rather than a thin, separated pan sauce
Shrimp Scampi & Cheesy Garlic Bread
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
30 minutes
Calories
579
Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.
Ingredients
- 1 lb shrimp, shell off, tail off, deveined
-
4 oz angel hair pasta
-
1/4 cup Jacobsen Salt Co. Kosher Sea Salt
- Parmesan, microplane grated
- 1/2 cup parsley, minced
-
1/4 cup extra virgin olive oil
- 2 cloves garlic, microplane grated
- Zest and juice of 1 lemon
-
1 tbsp Jacobsen Salt Co. Black Garlic Salt
-
2 tbsp extra virgin olive oil
- 1/2 cup shallot, thin sliced
- 2 tbsp garlic, sliced
- 1/2 tsp crushed red pepper flakes
-
Jacobsen Salt Co. Black Garlic Salt, to taste
- 1/2 cup cherry tomatoes, halved
- 3/4 cup Pinot Grigio
- Juice of 1 lemon
- 1/2 cup unsalted butter, cubed
- 1/2 cup unsalted butter
-
1/4 cup extra virgin olive oil
-
2 tsp Cattleman’s Grill Italiano Seasoning
- 2 cloves garlic, microplane grated
- 2 tsp parmesan, fine grated
- 4 thick slices crusty Italian bread
- 5 oz mozzarella and/or provolone, sliced
For the marinade:
For the Scampi Sauce:
For the garlic bread:
Directions
- Place the shrimp in a medium mixing bowl. Add the marinade ingredients (Saica EVOO, garlic, lemon zest and juice and Jacobsen Black Garlic Salt). Toss to mix. Place in the refrigerator to marinate for about 30 minutes.
- Preheat your Le Griddle dividing the grill in half with a high heat and a low heat cooking zone. Place a covered pot of water on the high heat side of the griddle and bring to a boil.
Prepare the garlic butter for the Cheesy Garlic Bread. Combine the butter, extra virgin olive oil, Cattleman’s Grill Italiano Seasoning, garlic and parmesan in a small bowl and mix well.
- Spread one side of each piece of bread with the garlic butter. Place the bread butter side down on the griddle over low heat. Butter the top sides of the slices of bread.
- Salt your pasta water with a quarter cup of Jacobsen Salt Co. Kosher Sea Salt. Drop your angel hair pasta in the water and cook to al dente, about 4-5 minutes. Remove the pot from the griddle and strain the water. Add a drizzle of olive oil to the pasta to keep it from sticking. Cover and set aside.
- Place a Lodge 12” Cast Iron Skillet on the griddle to preheat in the place where the pot of water had been.
- When the bottoms of the garlic bread are toasted, flip and top with the cheeses. Brown the toast, then place a Yoder Smokers Jalapeño Popper Grill (or other inverted veggie basket) on the grill and transfer the bread to the rack. This will allow the cheese to melt and bread to stay warm without burning the bottoms.
- Remove the shrimp from the refrigerator and dump the bowl of shrimp and marinade directly on the griddle surface in between the preheated skillet and bread rack. Cook just until golden brown on each side, then remove the shrimp. This should only take a couple of minutes. Set the shrimp aside and begin to build the sauce.
To make the sauce, add a couple of tablespoons of extra virgin olive oil to the preheated skillet. Add the shallots and sliced garlic. Cook until the shallots are beginning to turn translucent and soften. Add the tomatoes and let the surface begin to blister. Add the wine and lemon juice and cook until almost entirely reduced. Turn off the heat. Add the butter and stir constantly until the butter is incorporated and a creamy sauce is formed.
- Add the pasta and shrimp to the skillet and toss to coat in the sauce. Add a little pasta water to thin, if needed.
- Divide the Shrimp Scampi into bowls and finish with grated parmesan and fresh parsley.
Recipe Note
Recipe FAQ
Why marinate the shrimp in the refrigerator instead of seasoning it just before cooking?
Letting the shrimp sit in the olive oil, garlic, lemon, and black garlic salt marinade for about 30 minutes builds flavor into the shrimp itself before it ever touches the griddle, rather than relying on a quick sear alone to season it.
Why divide the griddle into high and low heat zones?
Running two zones at once lets the pasta water boil on the hot side while the garlic bread toasts gently on the low side, and later lets the skillet preheat in the same spot the pasta pot occupied — all without switching equipment.
Why cook the shrimp directly on the open griddle instead of in the skillet with the sauce?
Searing it separately on the open surface until just golden brown, then setting it aside, keeps the quick-cooking shrimp from sitting in the pan through the several minutes it takes to build and reduce the sauce afterward.
Why add the butter off the heat instead of while the sauce is still simmering?
Turning off the heat before stirring in the cold, cubed butter lets it melt in gradually, building a creamy, emulsified sauce rather than a thin one that could break or separate if the butter melted too quickly over direct heat.
What internal temperature should the shrimp actually reach?
This recipe only says to cook "just until golden brown on each side," without stating a target temperature. Shrimp needs to reach a minimum internal temperature of 145°F to be safe — check with an instant-read thermometer rather than judging by color alone.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely on a stovetop and in a skillet; nothing about the technique requires an outdoor griddle.
Recipe Highlights
Refrigerator marinade: Builds flavor into the shrimp before it ever hits the heat.
Split-zone griddle setup: Runs pasta, bread, and skillet prep simultaneously.
Separately seared shrimp: Prevents overcooking while the sauce reduces.
Off-heat butter emulsion: Builds a creamy sauce instead of a thin, separated one.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.56 oz
- per serving
- Calories
- 579
- Carbs
- 18 grams
- Protein
- 22 grams
- Fat
- 46 grams
- Sodium
- 725 milligrams
