Shrimp scampi is a classic Italian dish that evokes feelings of nostalgia and pangs of hunger for most. The sauce is garlicky and buttery with a touch of white wine to cut through the richness and a good amount of lemon juice for balance. I like to add in a little bit of mascarpone cheese at the end and parmesan cheese to thicken things up and make it extra creamy.

Plus, this dish is a great go-to for a dinner party because a lot of the work is done ahead of time. It comes together in minutes at the end so you can relax too. And, most importantly, people love it. I mean they really get excited when you say the words “shrimp scampi.”. I was a little bit like ‘whoa, pipe down over there. Glad you are excited.”

The Concept

We all know the classic scampi. Shrimp served swimming in that luscious sauce. Sometimes over pasta, sometimes not. Usually with a big hunk of crusty bread on the side. It’s an indulgence kind of meal. A sprinkling of parsley scattered over the top.

So, I thought why not up the end game and find a new and fun way to present shrimp scampi that is bit more refined? Refined may be too big a leap, how about different. As I’m a big fan of individual or plated servings when it comes to any dish served at a dinner party this concept immediately came to mind. The results were delicious, thanks to the homemade stock and extra touches, but there are, admittedly, some pros and cons on the bread bowl concept. Still, I’m standing by it and would definitely serve scampi this way again.

Pros and Cons of Shrimp Scampi Bread Bowl

Personally, I think the pros outweigh the cons but I want to put them all out there so you can make the right decision for your dinner party or family meal. You can use the recipe below and serve it family style on a platter with the bread on the side and the shrimp tossed in with and on top of the pasta. The platter presentation is perfect for when you know you have some big eaters that just want a plate of pasta and a pile of shrimp. So pro, easy to plate and everyone gets exactly what they want. Con, not much on presentation. Also, the pasta to shrimp and sauce recipe is sometimes off when you do a big platter.

If you are having a dinner party or this part of a multi-course menu where you don’t necessarily want to eat a ton of pasta and shrimp, then I’d definitely recommend the bread bowl presentation. You layer down a small amount of pasta and then 3-4 shrimp per bowl, drizzling a little of the reserved sauce on top of each bread bowl (tableside even would be nice) and sprinkling with more cheese and herbs. Then, serve the remaining pasta and shrimp on a platter on the side for those who want more. Pro, everyone gets their own bread bowl, and the presentation points are top notch. Con, you have more bread to pasta and shrimp ratio but that’s where the extra on the side comes into play.

Layers of Flavor

Step 1

So where does this shrimp scampi get all its flavor? The secret is not only in the sauce but in the shrimp themselves. Let’s delve in. This shrimp scampi recipe isn’t exactly a one pot dish but it’s also not difficult. To get the layers of flavor at the end there are a couple of key steps. Step 1 is making your own stock from the shells of the shrimp. Again, highly recommended making ahead of time. In a pinch though I’d skip this step and just use a good quality chicken stock or seafood stock. If you have time though then do it because the depth of flavor from the wine, herbs and sauteed shells are unmatched. Here’s what that looks like.

Step 2

This step you can do simultaneously as you make the shrimp stock from the shells, is to marinate the shrimp themselves with some dried spices and lemon zest. Note, I use the zest of the lemon and not the juice for the marinade. The juice is too acidic and will ‘cook’ the shrimp and they will turn mushy or mealy. The zest has the oil of the lemon and adds tons of flavor to the shrimp. You’ll use the juice for the sauce.

Step 3

Lastly, to add lots of flavor and texture to this dish is the bread bowl itself. Use a good quality mini boule take and bake from a brand you like. I chose a take and bake type because I can buy it a day or two ahead of time and it’s sealed and wrapped so it doesn’t go stale. When it’s time to make the shrimp scampi bake the bread according to the package instructions, less a couple of minutes. Then remove the tops, scoop out the insides and drizzle generously with butter and grated parmesan cheese. Then back in the oven to get that crusty and melted. You can do the final step right as you are sautéing the shrimp.

Video of Shrimp Scampi

Shrimp Scampi Recipe

Ingredients:

Shrimp Scampi Sauce

• 2-3 Tbsp olive oil or neutral oil
• 4 cloves garlic, minced
• 1/4 tsp or to taste, Chili pepper flakes
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 1/2 cup shrimp stock or chicken stock or water
• 1/2 cup unsalted butter (cold/cubed)
• 1/4 mascarpone cheese
• 1/3 cup grated parmesan cheese
• salt & pepper to taste

Bread Bowls

• 4 Baby Boule
• 3 Tbsp Unsalted Butter, melted
• 3/4 cup grated Parmesan cheese

Marinade for Shrimp

• 2 lbs. raw wild caught U-15 Shrimp (shell on, deveined)
• 1/2/ cup olive oil
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 tsp paprika
• Zest of 2 small or 1 large lemons
• 1/4 tsp Chili pepper flakes
• 3/4 tsp salt
• 1/4 tsp pepper

Shrimp Stock (optional)

• Shrimp shells
• 2 Tbsp Olive oil
• 1/2 cup dry white wine
• 1 1/2 cups water
• 3 large whole cloves garlic
• 1 Bay leaf
• fresh thyme
• Salt
• Pepper

Final Dish

• Sauteed & Marinated Shrimp (see above)
• 1/2 lb cooked linguine or favorite pasta
• Scampi sauce (see above)
• Bread bowls (see above)
• Extra grated parmesan for garnish
• Extra minced flat leaf parsley for garnish

Method:

Marinate Shrimp

1. Marinate the shrimp in the spices and olive oil. Cover tightly and place in fridge for a few hours or up to overnight.

Make Stock

1. Make shrimp stock using the discarded shells. In a stock pot turn the heat on to medium high, add a little bit of oil to coat the bottom of the pan, then toss in the shrimp shells. Sauté for a minute or two and then cover with the wine and water. Add in the garlic, thyme, bay leaf, and season. Let that cook for about 20 minutes on a low simmer as the flavors start to develop. Drain. Keep stock and discard solid. You will have extra so refrigerate or freeze for another use.

Prep Bread Bowls

1. Prep the bread bowls. Bake according to the package instructions. Remove and let cool and then slice off the top 1/4 inch or so. Keep the tops for presentation. Scoop out the insides as much as possible. Bast with butter and top with grated cheese. Bake to melt the cheese (on 350) closer to when you are ready to serve. Takes about 10-12 minutes.

Cook Pasta

1. Make your pasta, cook to al dente. Set aside. I toss mine in a little bit of olive oil to make sure it’s not sticky.

Make Scampi Sauce

1. Make scampi sauce. In a medium saucepan add a little bit of oil, then the garlic. Cook garlic for 30 seconds and add in the chili pepper flakes, wine, lemon juice and stock. Season with salt and pepper. Let that cook down a bit. Then add in the butter and start whisking. Add in the mascarpone cheese or a little cream cheese and finish with the grated parmesan. Taste for seasoning.

Sauté Shrimp

1. Remove shrimp from fridge and in a large saute pan add a little bit of oil to coat the bottom of the pan. Cook shrimp in a single layer without overcrowding the pan. About 1 minute per side. Remove to a plate and continue cooking in batches.

Assemble

1. Toss the cooked pasta in the scampi sauce. Garnish with parsley and grated parmesan. Add a little bit of the pasta to the base of each bowl. Top with 3-5 shrimp per bowl (whatever fits well) and a little drizzle of the scampi sauce from the pan.

What to Serve with Shrimp Scampi

Well, there’s salad and there’s salad. And one thing I know a thing or two about is making amazing salads. The kind of salads that may make your friends and family forget they ever heard of shrimp scampi. Well, almost. Here’s a couple of favorites to choose from, depending on the time of year and ingredients available in your area. Click on each picture to take you to the recipe.

Serving Ideas:

I love the idea of serving the shrimp scampi bread bowls on something like this. Rustic but inviting and elegant at the time. Maybe two per platter. These boards also work well as cheese and fruit boards so very versatile. (Click on image to take you to the product.)

I have a couple of these platters and I absolutely love them for serving salad for two reasons. First, they have handles and a little bit of a lip or edge, so the dressing is contained. But more importantly, they have a wide base. I think salads present so much better when they are all jumbled up on a bowl and you can see each of the individual ingredients.