Seafood Scampi

If you love classic shrimp scampi, this Seafood Scampi recipe is about to become your new favorite.

Made with a mix of shrimp, scallops, crab, and calamari rings, this dish is rich, buttery, garlicky, and bursting with fresh seafood flavor, all while being surprisingly easy to make at home.

Perfect for weeknight dinners, date nights, or special occasions, seafood scampi delivers that restaurant-quality taste without complicated steps or hard-to-find ingredients.

Our family enjoys this dish often throughout the year, but a must as part of the 7 Fishes on Christmas Eve for the holiday season.

If you're looking for the best combinations of seafood all in one pan, bursting with a buttery flavor and wine, look no further; this is a winner for sure.

Why You Will Love This Recipe for Seafood Scampi!

• Quick and easy: ready in under 30 minutes
•  Loaded with seafood: not just shrimp
•  One-pan recipe: less cleanup 
•  Versatile: serve over pasta, rice, or with crusty bread 
•  Elegant but simple: perfect for beginners 
• This is an easy seafood lover's dream meal 
•  This is a lemony sauce with a butter garlic flavor that is the perfect pairing with seafood to pour over any pasta 
•  Delicious to eat and so pretty to serve

My baked haddock with shrimp and zucchini is another favorite of mine.

Any Seafood Can Be Used!

• Clams
• Mahi Mahi
• Grouper
• Salmon
• Cod
• Shrimp
• Calamari
• Mussels
• Crab legs
• Lobster

Options and Additions

• fresh spinach leaves
• boiled escarole
• boiled white or brown rice instead of pasta
• zucchini noodles
• cauliflower rice

More Recipes We Love

Scampi alla Veneziana with Angel Hair

Best Fried Fish Recipe Coatings

Stuffed Flounder with Shrimp and Crab

Tips for Perfect Seafood Scampi

1. Don't overcook the seafood you're using
2. Use only fresh ingredients for the best results
3. For spicy, add some hot sauce to taste or more cayenne pepper
4. For those allergic to seafood, use sauteed chicken breast
5. For a low-fat version, use all chicken broth, not wine
6. Calamari and scallops become rubbery if cooked too long 
7.  Add seafood in stages – shrimp and scallops first, crab last
8.  Use fresh garlic – it’s the backbone of scampi flavor
9.  Dry the seafood well before cooking for better browning
10.  Use a dry white wine like Pinot Grigio or Sauvignon Blanc 
11.  Alternative Ingredients & Substitutions:  No wine? Use seafood broth or chicken broth with a splash of lemon
12.  Dairy-free: Swap butter for extra olive oil 
13.  Low-carb: Serve over zucchini noodles or cauliflower rice
14.  Gluten-free: Pair with gluten-free pasta or rice

Pin for later

Seafood Lovers!

If you love seafood this Seafood and Crab Lemon Scampi is the best ever and so easy to make.


You can add whatever you love to it and the sauce is what makes this dish spectacular.


My family loves this and asks for it often, especially as part of our 7 Fishes tradition on Christmas Eve.

best seafood scampi, 7 fish recipes, lemon seafood scampi,shellfish scampi,crab scampi,wine scampi,fish scampi,

how to make seafood scampi, seafood recipes, fish recipes, Christmas Eve recipes

Italian, French, American

Yield: 12

Author: Claudia Lamascolo

Seafood Scampi

Seafood Scampi is by far the best seafood pasta with lemon and buttery sauce you'll ever have the pleasure of eating

Prep time: 10 MinCook time: 16 MinTotal time: 26 Min

Ingredients

• 1 lb flounder fillets or other fish like cod, haddock, sea bass, salmon or halibut cut up into small pieces
• 1 lb cleaned and deveined shrimp with tails off
• 1 lb crab meat fresh or canned, lobster scallops or a medley
• 1/4 cup white wine
• 1/4 cup freshly squeezed lemon juice seeds removed
• 4 tablespoons butter
• 1 - 12 to 15 ounces or more of can chicken broth ( or more depending on if you use more than 3 pounds of assorted seafood you may need another cup)
• 1 tablespoon minced garlic
• 1 teaspoon granulated garlic
• 1 teaspoon dill weed more for garnish
• 2 tablespoons chopped flat-leaf fresh parsley more for garnish
• salt and pepper to taste
• olive oil
• Fresh lemon slices or wedges seeds removed
• Optional: if you would like a thicker sauce, use 2 tablespoons of cornstarch and around 1/4 cup of cold water, dissolve and pour into the sauce when the fish is cooked to thicken.
• Garnishes:
• lemon wedges
• grated Pecorino Romano cheese
• red pepper flakes to taste
• Other fish suggestions:
• mussels, unbreaded calamari rings, clams, snook, redfish, scallops, lobster, flounder, haddock,
• Pasta of choice boiled to package instructions and drained we use either linguine or angel hair or vermicelli

Instructions

1. In a large saucepan saute the garlic and 3 tablespoons olive oil until fragrant around a minute or two.
2. Add the butter, lemon juice, chicken broth use more if needed, granulated garlic powder, wine, and parsley bring to a boil.
3. Note: thicker seafood will need more time to cook. Start large thick pieces in the sauce to cook before adding shellfish that cooks much faster.
4. Most raw shrimp will look translucent whitish or gray, while most cooked shrimp will be pink and white. Mussels need to all open if they don't throw them away.
5. Add all the fish and simmer until tender and the shrimp is pink around 4 minutes to 8 minutes.
6. Stir in any herbs for flavor and stir, add some sliced lemons.
7. Taste the sauce and add salt, and pepper to taste and more granulated garlic if needed taste.
8. As previously mentions for thicker sauce add 3 tablespoons of cornstarch and 1/4 cup of cold water and add at the end to thicken the sauce.
9. Assembly:
10. Add the pasta to a large pasta bowl, and pour the sauce on the pasta.
11. Serve with lemon wedges, red pepper flakes, fresh dill, and parsley as a garnish.
12. Pour all the seafood over the boiled and drained pasta.
13. Store leftovers covered for up to two days in the refrigerator.

Notes

Tips

1. Don't overcook the seafood you're using
2. use only fresh ingredients for the best results
3. for spicy add some hot sauce to taste or more cayenne pepper
4. for those allergic to seafood use sauteed chicken breast
5. for a low-fat version use all chicken broth, not wine

Any Seafood Can Be Used

• Clams
• Mahi Mahi
• Grouper
• Salmon
• Cod
• Shrimp
• Calamari
• Mussels
• Crab legs
• Lobster

Nutrition Facts

Calories

262.53

Fat (grams)

7.22

Sat. Fat (grams)

3.3

Carbs (grams)

30.02

Fiber (grams)

1.58

Net carbs

28.45

Sugar (grams)

1.54

Protein (grams)

18.37

Sodium (milligrams)

215.17

Cholesterol (grams)

90.83

Similar Recipes

Scampi alla Veneziana with Angel Hair

Baked Haddock and Scallops with Lemon Butter Dill Sauce

Baked Lemon Dill Chilean Sea Bass

Broiled Lobster with Garlic Butter

Dirty Seafood in Spicy Butter Beer Sauce

https://www.whatscookinitalianstylecuisine.com/2015/12/seafood-and-crab-lemon-scampi-recipe.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

Pin for Later

More Recipes We Love

Seafood Scampi

Italian White or Red Chowder

Cioppino Fish Stew

Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.