Rosemary Shrimp Scampi


This super easy, light, fresh-tasting entree makes a perfect summer meal.

Delicious shrimp scampi recipe. This super easy, light, fresh-tasting entree makes a perfect summer meal. Freezer friendly too!

Years ago I found this Rosemary Shrimp Scampi Skewers recipe in a magazine and tweaked it to take to my Freezer Club.  Since then it’s been a highly requested “home run” recipe from my Freezer Club and from my kids.

You’ll see in my pictures that we don’t eat usually eat the shrimp right off the skewer, although it’s delicious that way. Here’s my serving suggestion. I often times will double the marinade, boil it (to make sure it’s safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair, the cooked shrimp, and some roasted asparagus and cherry tomatoes.  Grate a little fresh Parmesan over the top and sprinkle freshly chopped parsley. 

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Rosemary Shrimp Scampi

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Seafood
  • Method: Broil
  • Cuisine: Mediterranean

Description

This light, flavorful shrimp scampi dish has been a favorite for years. Kids and adults alike love the combination of flavors and ingredients! Serve over some whole grain pasta and you’ll have one incredible meal.


Ingredients

  • 6 tablespoons fresh lemon juice
  • 8 tablespoons olive oil
  • 2 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • 2 (6-inch) rosemary sprig, finely chopped and stems discarded
  • 40 large shrimp, peeled and deveined (about 1 pound)
  • Cooking spray
  • Lemon wedges (optional)
  • For serving (optional): cooked whole wheat spaghetti, Oven Roasted Asparagus, chopped cherry tomatoes, and fresh grated Parmesan cheese.

Instructions

Make It Now:

  1. Combine first 7 ingredients, from lemon juice to rosemary, in a gallon-sized zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Grill or broil the shrimp for 2 minutes on each side, or until shrimp are done (should be pink).
  3. Serve with lemon wedges, if desired.
  4. Optional Serving Suggestion: Double the marinade, boil it (to make sure it’s safe after having raw shrimp in it) while the shrimp is cooking, and then toss the marinade and shrimp with cooked angel hair pasta, some roasted asparagus, and chopped cherry tomatoes. Grate a little fresh Parmesan over the top and sprinkle freshly chopped parsley.

Freeze For Later: Complete step 1, but do not marinate the shrimp in the refrigerator. Instead, freeze immediately. Prepare From Frozen: Run the bag of frozen shrimp and marinade under lukewarm tap water or let it sit in a bowl of water until the shrimp are thawed. This doesn’t take too long. Follow steps 2-5.


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6 replies
    • Rachel says:

      Cooked pasta, especially when not in a casserole, gets pretty mushy in the freezer. I would suggest making the pasta fresh the day you cook the meal.

      Reply
  1. Rachel says:

    Martha,

    Great question! What I typically do, actually, is broil the shrimp for 1-2 minutes on each side until pink. That’s it! So simple.

    Reply
  2. Martha Lewis says:

    Hey Rachel! Have you always done this over a grill? Just wondering if there’s a way to make this without firing up the grill. Thanks!

    Reply

Trackbacks & Pingbacks

  1. […] dish when we have a main dish like Grilled Balsamic Herb Chicken, Herb Roasted Pork Tenderloin, or Rosemary Shrimp Scampi. It’s most flavorful when cooked in a good chicken stock (instead of water) and tossed with […]