Argentine Shrimp Scampi Recipe

Make Argentine Shrimp Scampi and serve it over pasta or zucchini noodles for an impressive dinner. This succulent shrimp shines in this easy lemon, butter, garlic sauce recipe with a hint of white wine!

Sometimes all you need to shake up a dinner routine is a new twist on an old favorite! When beautiful Argentine red shrimp were on sale recently, that's exactly what happened at my house.

Simply sautéing this sweet shrimp in my go-to scampi sauce and serving it over low-carb pasta turned the meal into something extraordinary. My taste buds were on alert and I savored every bite.

I've used the same trick when rock shrimp is in season to elevate dinner. It's an easy way to try new types of seafood at home with minimal effort.

Jump to:

• What are Argentine shrimp?
• Ingredients and Substitutions
• How to Prepare Shrimp
• Directions with Pictures
• Serving Ideas
• More Shrimp Recipes
• 📋 Recipe

What are Argentine shrimp?

Argentine Red Shrimp are sourced from the South Atlantic, off the coast of Argentine in the cold waters of Patagonia. They're naturally red before they're cooked. So, the name perfectly describes them.

They're often compared to lobster because they're so sweet with a delicate but meaty texture. They're also known as Patagonian King Prawn.

They're sometimes confused with royal red shrimp, which is caught off the coast of Florida. They are different!

You'll find them sold in some grocery chains, like Trader Joes, and often at your favorite fish market when they're in season. They're perfectly safe to eat when cooked.

Ingredients and Substitutions

Here's what you'll need to make a scampi:

Variations and Substitutions:

• Chicken or vegetable stock can be used instead of wine.
• If using white wine, select a dry bottle that you would be able to drink. The bottles on the condiment aisle include extra salt and should be avoided. Good choices include Sauvignon Blanc, Pinot Grigio, Pinot Gris, and Pinot Blanc.
• If using fresh lemon, zest it too for more intense flavor.
• Parsley is completely optional!
• Red pepper flakes can be added for a bit of heat.
• Any size or type of shrimp may be used. Ours were extra large-sized and a rare treat at our house!

How to Prepare Shrimp

Depending upon how much preparation has occurred to the shrimp before purchase, you'll have some choices to make:

• Peel On or Off? Either way is perfectly fine. The shell adds flavor to shrimp as it cooks. I prefer peeled shrimp so all the work is done before I get to the table! It's often sold as EZ Peel, which means the shrimp has been deveined and the shell is easily removed.
• Tail On or Off? This is also a matter of personal preference and is often left in place for a fancier presentation or easily picking shrimp up with your fingers.
• Deveined or Not? It is not harmful to eat the vein (technically the digestive track) of shrimp. But, for a scampi, we recommend taking the extra step to remove it. It's easy to do if it hasn't already been removed.
  • Shell off - Insert the tip of a paring knife about ¼ inch into the back of the shrimp and cut down the middle exposing the vein. Use the tip of the knife or your fingers to pull the vein out and discard it.
  • Shell on - Use a paring knife to cut a slit in the shell of the shrimp as well as the flesh and then pull out the vein. (See the picture below.)

Directions with Pictures

Once Argentine shrimp are prepped, here's how to make the scampi. Note: we used peeled and deveined shrimp! I left the tail on a few.

To cook the shrimp:

1. Melt butter over medium-high heat. Add olive oil and garlic to the pan and cook for about 1 minute to soften the garlic.
   • Add a pinch or red pepper flakes for a bit of kick if desired.
2. Add shrimp to the pan, toss to coat with the butter mixture, and then arrange in a single layer. Don't crowd the shrimp. Cook it in batches if necessary.
3. Cook shrimp for about 2 minutes, then flip to the other side and cook for 2-3 minutes more. The exact timing depends upon the size of the shrimp. Shrimp is done when it turns opaque and the tail begins to curl.
4. Using tongs remove shrimp to a serving dish, leaving excess sauce behind. Cover to keep it warm.

Don't overcook. As with any type of shrimp, they will become rubbery if cooked too long.

To make the sauce:

1. Melt remaining butter to the pan, add lemon juice and white wine (or broth,) and stir to combine.
2. Allow sauce to simmer over low heat for about 5 minutes or until the sauce has reduced and thickened..
3. Drag a spatula across the scampi sauce to see the progress.
4. Return shrimp to the pan and toss with the lemon butter garlic sauce (or pour it over the shrimp in the serving dish.)

If serving with pasta add a quarter cup of reserved pasta water to the sauce. Stir cooked pasta and shrimp into the pan and toss to coat with the sauce. Garnish with chopped parsley for a finished look and enjoy.

Serving Ideas

Here are some ways to round out a menu that includes scampi made with Red Argentine Shrimp

• Pasta of any kind. If you're looking for a low-carb option, check out Carba-Nada Low-carb Pasta which is pictured. Toss in your favorite veggies, such as asparagus or mushrooms.
• Zucchini noodles, which can also be combined with pasta.
• Zucchini Alfredo!
• Bread is also a traditional choice and is used to sop of the delicious sauce.

More Shrimp Recipes

Make these recipes using Argentine shrimp too!

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