What is Umami Shrimp Scampi? I bet that's what you were asking yourself when you first opened up this recipe. It is my version of shrimp scampi which is slightly less bright and tangy and a little more savory and salty.
Shrimp Scampi is one of those dishes where people get caught up on whether it is truly Italian or not. There are definitely some Italian roots to the dish, but the Italians most likely didn't use shrimp when this dish was created, they probably used langostines, which were more common in the Mediterranean at the time.
Also, scampi literally means cooked shrimp or prawns. So, saying shrimp scampi is sort of like saying shrimp cooked shrimp.
Regardless, in my opinion, every dish is open to interpretation. And I decided to fry my shrimp instead of saute or grill and I added my favorite little fishy ingredient, anchovies.
Anchovies are the key to Umami. You like that little rhyme there.
What you'll need to make Umami Shrimp Scampi
- 1 lb shrimp, peeled and deveined
- 1 lb pasta
- 4 tbsp butter
- 6 cloves garlic, minced
- 1 shallot minced
- 4 anchovy filets, chopped
- 1 cup white wine
- 1 lemon, juiced
- ¼ cup parmesan
- ¼ cup fresh parsley, chopped
- ½ cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 3-4 tbsp olive oil
How to make Umami Shrimp Scampi
The biggest difference in this version of shrimp scampi is how we prepare the shrimp. Instead of grilling or sauteing in butter, the shrimp will be battered and fried.
Preparing the shrimp
We are going to batter the shrimp in seasoned flour, so start by adding the flour to a bowl. Mix in salt, pepper, and garlic powder and mix well. Toss the shrimp in olive oil and dredge each shrimp in the flour. You can't do this ahead of time. Dredging in flour should always be done right before you are about to fry the shrimp.
Frying the shrimp
In a large pan, add enough olive oil to cover the pan and bring to medium-high heat. Once the oil is shimmering, arrange the shrimp in the pan, leaving space in between each shrimp, and fry on each side for 1-2 minutes. Carefully flip the shrimp so that the batter does not fall off. Fry the shrimp in batches and set aside.
Shrimp overcooks easily, so cook for a maximum of 3 minutes, making sure that the batter is brown on each side. When flipping the shrimp, be extra careful, because the batter can fall off if you grab and squeeze them.
Creating an Umami Sauce
Saying umami never gets old. Say it out loud 3 times. It is a top ten word of all time. Before you start creating the sauce, get a pot of water boiling so that you can boil your pasta. You want the pasta to finish right around when the sauce is done so that it will still be hot when you add it to the sauce.
Lower the heat to medium and give the pan time to lower in heat. It will still be very hot from frying the shrimp and if you add the butter too soon it will burn.
Add butter and 1 tablespoon of olive oil and allow the butter to melt and the foam to dissipate. Add shallots and chopped anchovies and saute for 3-4 minutes, until the anchovies are almost melted. Sounds weird but the anchovies will shrivel and melt away. Then add the garlic and saute for another 2 minutes.
Next, squeeze in lemon juice and stir it throughout and let it come to a slight simmer before adding the wine. Add the white wine to the pan and bring it to a simmer, stirring often. You'll want the wine to reduce by about half. When you drag your wooden spoon through the sauce it should leave a trail like Moses parted the red sea.
Adding the shrimp and pasta
Save a little bit of pasta water when you strain the pasta and add it to the sauce. Let it come to a simmer and then add the shrimp to the dish. Then stir in the pasta and parsley. Try not to stir the pasta vigorously because you will lose all of the coating on the shrimp. Carefully, stir the pasta until it is coated with the sauce and the parsley.
Italians would hate if we served this dish with fresh parmesan. For some reason, parmesan and seafood is a no-go. This dish does stand on its own very well and does not need the parmesan, but as always, feel free to add as much parmesan as you would prefer.
Can I Leave out the Anchovies?
No. Well, yes, but then just don't make this dish. Find another shrimp scampi. It's not going to make or break it, but it won't have that Umami—or savory—flavor that the anchovies provide.
Shrimp Scampi is a classic regardless of whether it is, Italian, American, Italian-American, or British. Yes, even the Brits have some claim to this dish. It is tasty and flavorful and this rendition of shrimp scamp is no different.
Give Umami Shrimp Scampi a try, especially if you're an anchovy fan. If you loved this recipe, leave us a comment or review below! Follow us @vindelgiudice on Instagram or @alwaysfromscratch on Tiktok!
Here are some other seafood pasta you may enjoy!
Lemon Pesto Spaghetti with Scallops
Garlic Anchovy Pasta with Toasted Breadcrumbs
Shrimp Fra Diavolo with Linguine
📖 Recipe
Umami Shrimp Scampi
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb pasta
- 4 tablespoon butter
- 6 cloves garlic, minced
- 1 shallot, minced
- 4 anchovy filets, chopped
- 1 cup white wine
- 1 lemon, juiced
- ¼ cup parmesan
- ¼ cup fresh parsley, chopped
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tsp black pepper
- 3-4 tbsp olive oil
- 1 teaspoon crushed red pepper
Instructions
- In a large pot, bring water to a boil and boil spaghetti or angel hair until al dente.
- Combine flour, salt, pepper, and garlic powder on a plate. Toss shrimp in 1 tablespoon of olive oil and then dredge in the flour mixture.
- In a large pan, add a tablespoon of olive oil and bring to medium-high heat. Once the oil is shimmering, arrange the shrimp in the pan, leaving space in between each shrimp, and fry on each side for 1-2 minutes. Carefully flip the shrimp so that the batter does not fall off. Fry the shrimp in batches and set aside.
- Lower the heat to medium and give the pan time to lower in heat. Add butter and 1 tablespoon olive oil and allow the butter to melt and the foam to dissipate. Add shallot and anchovies and saute for 4 minutes, until the anchovies are almost melted. Then add garlic and 1 teaspoon of crushed red pepper and saute for another 2 minutes.
- Squeeze in lemon juice and reduce until the lemon thickens and your spoon leaves a trail when you drag it through, about 2 minutes. Add white wine to the pan. Bring it to a simmer, stirring often. The wine should reduce by half.
- Add the shrimp to the sauce. Strain the pasta and add the pasta and fresh parsley to the sauce. Stir and combine well. Serve with fresh parmesan.
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