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The combination of lemon, parsley, and garlic from the shrimp paired perfectly with the crisp and light blanco Rioja wine. Be sure to have bread on hand to devour the garlic butter left in the pan.
By Taylor Kadlec
I’ve always been a fan of shrimp scampi, which is an impressive dish made up of yet very basic ingredients. Typically it is simply a combination of shrimp, butter (YES!), garlic, lemon, and parsley along with a long stranded pasta like spaghetti or linguine noodles. I took the flavor from this stunning dish, nixed the pasta, and turned it into one delicious appetizer.
Before we get to the food, let’s talk about the wine! First of all the basics. Rioja wine comes from the Rioja region in Spain, which is spains most popular region for wine producing. Unlike winemakers from other regions, Rioja wine makers age their wine in their cellars, and let the wine take their time aging, only releasing when it is ready to drink. 
Another great thing about Rioja wines is that they are really easy to pair with food. From meats and veggies to cheese and bread, you can pretty much find a wine to go with any cuisine. This is great when you are eating tapas (fancy word for appetizers) because you can pair one wine with multiple dishes, meaning you don’t have to have 5 bottles of wine open at a time. Although there’s nothing wrong with that. Just sayin. Since I am all about the white wine during the warm summer months, I chose a light, dry, and mildly fruity wine named Marques de Caceres to pair with the shrimp tapa I was preparing to make.
Finally, one of the best things about Rioja wines is their affordability. When shopping for my Rioja wines I really didn’t see any over $15 and mine was a bargain at $9.99, which makes them great for every day sipping but also terrific for special occasions.
The combination of lemon, parsley, and garlic from the shrimp paired perfectly with the crisp and light blanco Rioja wine. We stayed true to the tapa theme and ate this as a light precursor to dinner, but I was secretly wishing I had a big chunk of bread to sop up the extra butter and garlic and call it dinner in itself.
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A Match Made in Heaven — Shrimp Scampi Tapas
- Total Time: 18 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Lemon and garlic shrimp with a hint of red pepper. Perfect with crusty bread to soak up the delicious sauce.
Ingredients
- 2 lbs (907 g) medium shrimp
- 3 tbsp olive oil (or butter, melted)
- 4 cloves garlic, minced
- zest of one lemon
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
- juice of one lemon
- 1/4 cup (60 ml) chopped parsley
Instructions
- Combine shrimp, 2 tablespoons olive oil or melted butter, garlic, lemon zest, crushed red pepper, and salt in a large bowl.
- Marinate for 2 hours, or up to overnight.
- In a large skillet, add 1 tablespoon olive oil or butter over medium-high heat.
- Add shrimp once the oil is hot.
- Cook for 3-4 minutes per side, until shrimp is white and opaque.
- Remove from heat once cooked.
- Top with fresh lemon juice and parsley.
Notes
- For a richer flavor, use butter instead of olive oil, or a combination of both.
- To prevent overcooking, ensure shrimp are thoroughly dry before adding them to the hot pan.
- Store leftover scampi in an airtight container in the refrigerator for up to 2 days; the sauce will thicken slightly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 150
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Frequently Asked Questions
What size shrimp works best for scampi served as tapas?
Medium to large shrimp (around 21 to 25 per pound) are ideal for tapas portions. They’re substantial enough to stand out on a plate and cook quickly without becoming rubbery.
How do I prevent the garlic butter sauce from breaking or becoming greasy?
Keep the heat moderate and don’t rush the butter in. Add it in pieces off direct heat at the end, swirling the pan to emulsify it with the pan juices rather than letting it separate into grease.
Can I make shrimp scampi ahead of time for a party?
Shrimp is best cooked and served right away since it toughens when reheated. You can prep the garlic, measure the wine, and have everything ready to go so cooking takes only a few minutes when guests arrive.
