Emeril's Shrimp Scampi With Herbed Rice Pilaf

Emeril's Shrimp Scampi With Herbed Rice Pilaf

Shrimp Scampi is simply shrimp sauted in wine and garlic with a little butter. Laddled over an herbed rice pilaf you can have this on the dinner table in 30 minutes or less.

  • Yield: 4 servings


  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 teaspoons Essence
  • 1/4 teaspoon Emeril's Italian Essence or Italian seasoning
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon fresh ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, cubed
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 1/4 cup fresh squeezed lemon juice
  • Herbed Rice Pilaf, for serving
  • 1 tablespoon chopped fresh parsley leaves
  • Herbed Rice Pilaf:
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1 cup long-grain white rice
  • 3 tablespoons thinly sliced scallions
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/4 teaspoon finely ground white pepper


  • For the Shrimp: Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
  • Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
  • Herbed Rice Pilaf: Position rack in center of oven and preheat the oven to 350 degrees F.
  • In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
  • Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
  • Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
  • Fluff the rice with a fork and serve immediately.
  • Yield: 4 1/2 cups, 4 to 6 servings