Shrimp Scampi is an easy meal you should master

Image: Recipes Recommended/Lisa Schattenkirk

If you are like me, you feel really great when you find yourself cooking unexpectedly for friends and you can quickly create a dish that is guaranteed to induce oohs and ahhhs. Shrimp Scampi is very easy to make, the ingredients are mostly pantry items, and I have yet to find a single person who doesn’t immediately say they love it. It may require that you head to the grocery store or fish monger to pick up shrimp, or if you’re feeling fancy, some other crustacean. You can pick up some wine or beer while you’re at it; you’re going to want some of that white wine for this dish. Some dishes are low-stress and you don’t have to pay a ton of attention to them. Scampi is a social recipe, I often find everyone congregating in the kitchen, magnetized by the garlicky aromas wafting through the house. And let's face it, during dinner time, the kitchen is the most happening place in the house. The best part is that from start to finish, it takes less than fifteen minutes to cook scampi. And you can easily convince your friends to help prep the ingredients, as few as they are.

Scampi is a funny name

Scampi is a funny name for the dish as scampi just means large shrimp or prawn. But the name today really refers to the other stuff. Somewhere along the way, langoustines with which the dish was supposedly originally made were difficult likely to find and expensive, and shrimp were swapped in. I like to think of some Italian grandmother ages ago in her kitchen magically putting together this dish for her family, putting in a little of this and a little of that. Shrimp or chicken or whatever is sure to work with the rest of the recipe. My take is usually adding a little heat in the form of red chili peppers or a pinch of chili flake.

Whoever cooked garlic in butter for the first time deserved to be sainted.

The key flavors in any scampi are garlic, butter, lemon, and parsley. All equally important ingredients which shouldn’t be enjoyed without some really great pasta or crusty bread. Rice is a fine option, but you can’t sop up every last bit of delicious garlicky remnants like you can with a torn off piece of bread. Believe it or not, I really love a lot of parsley in my scampi. You're probably like me and when you buy a bunch or parsley or other herbs in the store, you end up throwing at least half away once they start to turn brown and get slimy. If cooking for 4 or more people, I will usually use the majority of a bunch of parsley. Really. After prepping, don't throw away those stems, save them for making chicken stock!

Lemon is also magic. Sometimes I use the zest of a lemon when I'm simmering and reducing the cooking liquid if I want an extra kick. Remember to finish with the juice as it will brighten us the dish. And whoever cooked garlic in butter for the first time deserved to be sainted. Who knows, maybe they were?

Image: Recipes Recommended/Lisa Schattenkirk

It makes people happy

You can’t be in a bad mood if you’re eating this. When I finally serve the scampi, the only thing I have to remember is to slow down. It’s so good, that I usually finish before everyone else, and am left jealously eyeing the plates in front of my friends. Take some breaths. Maybe a sip of the wine you used to cook with, make some good conversation and then take another luxurious bite.

As long as you stick with the fundamentals, scampi will always please. Don't be afraid to put your own spin on it, and you'll have this crowd pleaser in your rolodex of on-the-fly recipes if you're ever called on to be a dinner hero. Here's a great basic recipe which I encourage you to try tonight: