• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dinner-Mom

  • Home
  • All Recipes
    • Keto-Friendly SBD Phase 1
  • Plan Dinner
    • How to Meal Plan
    • Seasonal Produce Guide
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • About Me
  • Plan Dinner
  • Sign-up!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Seafood

    Argentine Shrimp Scampi Recipe

    UPDATED Jun 3, 2021 · PUBLISHED Jun 2, 2021 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Share
    Jump to Recipe
    Argentine shrimp scampi over pasta with title of 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!

    Red Argentine Shrimp in a scampi sauce on top of a bowl of pasta.

    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 this Argentine Shrimp recipe:

    Picture with labeled ingredients to make the recipe.

    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.)
    Paring knife inserted into the back of shelled wild red Argentine prawn.

    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:

    Numbered picture collage of steps to cook Patagonian King Prawn.
    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:

    Numbered picture collage of steps to make scampi 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.

    Fork holding a cooked red Argentine prawn in scampi sauce.

    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.
    Plate of cooked colossal Argentine red shrimp scampi on plate surrounded by lemon.

    More Shrimp Recipes

    Make these recipes using Argentine shrimp too!

    • Margarita Shrimp (Grill or Oven)
    • Stuffed Bacon-Wrapped Shrimp with Cream Cheese
    • Baked Feta Pasta with Zoodles and Shrimp
    • Shrimp Egg Roll in a Bowl {Low-Carb, Skillet}

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Red Argentine Shrimp Scampi over a bowl of pasta.

    Argentine Shrimp Scampi Recipe

    Serve Argentine Shrimp Scampi over pasta or zucchini noodles for an easy and impressive dinner with a flavorful lemon garlic butter sauce.
    5 from 7 votes
    Share by Text
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 238kcal
    Author: Marjory Pilley

    Ingredients

    • 1 pound red Argentine shrimp peeled, deveined, tail on or off
    • 3 Tbsp butter unsalted
    • 1 Tbsp olive oil
    • 4 garlic cloves pressed or minced
    • 2 Tbsp lemon juice or juice of 1 lemon
    • ¼ cup white wine or vegetable/chicken broth

    Instructions

    • Melt 1 Tablespoon butter in a skillet over medium heat. 
    • Add olive oil and garlic to skillet. Cook for about 1 minute or until garlic is golden and fragrant.
    • Add shrimp to skillet, toss to coat with butter mixture, and then spread into a single layer. 
    • Cook shrimp for about 2 minutes, turn to other side and cook for 2-3 minutes more. The exact timing will depend upon the size of the shrimp. They are done when they begin to curl and turn opaque.
      Note: Do not overcook or they will become rubbery.
    • Using tongs, lift shrimp to serving dish and cover to keep warm.
    • Melt remaining butter in the skillet.
    • Add lemon juice and wine or vegetable brothand stir to combine. Allow sauce to simmer over low heat for about 5 minutes or until it has reduced and thickened.
    • Return shrimp to pan and toss and mix into sauce or pour it over the shrimp in the serving dish. Garnish with chopped parsley, if using and enjoy.
    • Optional: If serving with pasta, reserve ¼ cup of the pasta water to stir into the sauce. Stir cooked pasta into the sauce with the shrimp and serving time.

    Notes

    You'll find more expert tips and step-by-step pictures above!
    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 colossal-sized and a rare treat at our house!
    Optional Pasta Suggestions:
    • Low-carb Carba-Nada Noodles
    • Zucchini noodles
    • Angel Hair, Fettucine or your favorite pasta
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 238kcal | Carbohydrates: 2g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 957mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 174mg | Iron: 3mg
    Nutritional and Food Safety Disclaimer

    More Seafood Recipes

    • Easy Cajun Catfish
    • Easy Mediterranean Baked Fish Recipe (using Cobia!)
    • Blackened Cod - Foolproof Recipe!
    • Cheesy Cauliflower Grits and Shrimp
    • Share

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Karen

      June 04, 2021 at 3:24 pm

      5 stars
      Easy and delicious scampi recipe. I couldn’t find red Argentine shrimp so I made this with tiger shrimp. I doubled the sauce to have plenty for pasta.

      Reply
    2. Heather

      October 28, 2021 at 7:01 pm

      5 stars
      Super quick and easy and absolutely delicious!

      Reply
      • Marjory Pilley

        October 29, 2021 at 7:11 am

        I'm so glad you enjoyed it!

        Reply
    3. Leeann

      November 11, 2021 at 1:05 am

      Would scallops work with this and adding artichoke hearts too?

      Reply
      • Marjory Pilley

        November 11, 2021 at 9:28 pm

        Yes it should! Sounds delicious!

        Reply
    4. Gene

      November 21, 2021 at 8:16 pm

      5 stars
      I used a full bulb, 16 nice cloves of Certified Organic Chesnok Red garlic from Basaltic Farms. 1 lb. of unsalted butter and 1/2 cup of heavy cream 1/4 cup of Pinot Grigio, the juice and zest of 1 lemon. Added some nice butter sautéed mushrooms to the Argentine Shrimp. Added the wide noodles to pan to soak up the sauce. My 3 boys made it disappear with some crusty sourdough. The side dish was boiled artichokes I added the discarded lemons to boiling water. Yum Yum

      Reply
      • Marjory Pilley

        November 21, 2021 at 8:24 pm

        Sounds amazing! Thanks for sharing.

        Reply
    5. Kathi

      December 02, 2021 at 7:12 pm

      5 stars
      Easy and delicious. I would definitely make this again.

      Reply
      • Marjory Pilley

        December 03, 2021 at 7:48 am

        I'm so glad you enjoyed it!

        Reply
    6. Hunter Heck

      December 05, 2021 at 3:43 pm

      5 stars
      Thank you!! Soooo good!

      Reply
    7. Carolyn

      February 27, 2022 at 1:16 pm

      This is a keeper made as recipe said and added a few capers which I like with Shrimp...

      Reply
      • Marjory Pilley

        February 28, 2022 at 8:17 am

        I'm so glad you enjoyed it! Love the capers!!!

        Reply
    8. JoAnn

      March 24, 2022 at 1:04 am

      5 stars
      DELISH! Probably the best dinner I have made in a long time! Bonus...I had all the ingredients on hand. Thank you!

      Reply
      • Marjory Pilley

        March 24, 2022 at 8:12 am

        I'm so glad you enjoyed it! Thanks for taking the time to comment!!!

        Reply
    9. Mary lukowsko

      August 19, 2022 at 12:25 pm

      5 stars
      Wow. First time for these shrimp. Kind of a pain to peel and de vein. But I did. Tasted them. Wohooooo. Not shrimp taste at all. Delicious. I sometime get tired of shrimp. These do taste like lobster. Wowo. Going to make these from now on. Tender and sweet. Yummmy

      Reply
      • Marjory Pilley

        August 20, 2022 at 6:46 am

        I’m so glad you enjoyed it!

        Reply

    Primary Sidebar

    Thanks for stopping by! We're sharing easy, healthy recipes. . . many from the Meal Assembly Kitchens we owned. Most are low-carb too! Read more about us here.

    Grab the FREE Low-Carb Sauces Cheat Sheet and get easy, healthy recipes, and tips to be spectacularly organized in the kitchen!

    Popular Recipes

    • Easy Baked Turkey Tenderloin
    • Baked Lemon Pepper Chicken Recipe
    • Ground Chicken Meatloaf - Amazingly Delicious Recipe!
    • Frozen Cauliflower Mash - Easy, Creamy Recipe
    • Parmesan Cauliflower Bites - Just 5 Ingredients!
    • Microwave Corn on the Cob in Husk - No Messy Silk!
    • Roasted Cauliflower Rice from Frozen (or Fresh)
    • Lemony Baked Basa - Quick and Easy!

    Now Trending

    • Stuffed Bacon-Wrapped Shrimp with Cream Cheese
    • Bavette Steak - Easy Stovetop Recipe
    • Crock-Pot Baked Ziti with Three Cheeses
    • Easy Stuffed Mushrooms with Cream Cheese

    Footer

    ^ back to top


    Privacy Policy
    Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Dinner-Mom