Argentine Shrimp Scampi Recipe

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 at the grocery store, that's exactly what happened at my house.

Sautéing this sweet, succulent shrimp in my go-to easy scampi sauce and serving it over pasta turned the meal into something extraordinary. For my low-carb friend, low-carb pasta and zoodles hit the mark, too.

I use the same trick when rock shrimp are in season. I don't have to think twice about the scampi sauce made with simple ingredients.

It's a foolproof plan to try different types of shrimp with minimal effort. And Argentinian red shrimp should be at the top of your bucket list!

What are Argentine shrimp?

Argentine Red Shrimp is sourced from the South Atlantic, off Argentina's coast, in Patagonia's deep cold waters. They're a vibrant red color before they're cooked. So, the name perfectly describes them.

They're often compared to lobster because of their sweet flavor and delicate but meaty texture. They're also known as Patagonian King Prawns.

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

You'll find them sold in some grocery stores, like Trader Joe's, 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 this easy Argentine Shrimp recipe:

Variations and Substitutions:

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

How to Prepare Argentine Shrimp

Depending on 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 the 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 tract) of shrimp. But, for a scampi, we recommend taking the extra step to remove it. It's easy to do if it still needs to be 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 knife tip 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

Here's how to make the scampi sauce for this Argentine shrimp recipe. Note: We used peeled and deveined shrimp, and I left the tail on a few.

To cook the shrimp:

1. Melt butter over medium-high heat in a large pan. Add olive oil and garlic to the pan and cook for about 1 minute to soften the garlic.
   • Add a pinch of red pepper flakes for a bit of kick if desired.
2. Place shrimp in the melted butter, toss to coat, 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, flip to the other side, and cook for 2-3 minutes more. The exact timing depends upon the size of the shrimp. Shrimp are done when they turn opaque and the tail begins to curl.
4. Use tongs to transfer shrimp to a serving dish, leaving excess sauce behind. Cover to keep it warm.

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

To make the flavorful garlic butter sauce:

1. Melt the remaining butter in the pan. Add lemon juice and white wine (or broth) and stir to combine.
2. Allow the sauce to simmer over low heat for about 5 minutes, or until it has reduced and thickened.
3. Drag a spatula across the scampi sauce to see the progress.
4. Return Argentine 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 and lemon slices for a finished look and enjoy.

More Delicious Shrimp Recipes

Make these recipes using Argentine shrimp, too!