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Rachael’s Calabrian-Style Shrimp Scampi

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 3 tablespoons olive oil
  • 20-24 large shrimp, deveined and tails on
  • Salt and pepper
  • 1 rib of celery with leafy tops, finely chopped
  • 1 large shallot, finely chopped
  • 5-6 cloves garlic, crushed and chopped or grated
  • 2 tablespoons Calabrian chili paste or 1 tablespoon crushed red pepper flakes
  • 1/2 cup dry vermouth
  • ½ cup shrimp stock (recipe follows) or seafood stock
  • 2 tablespoons butter
  • A handful of flat-leaf parsley, finely chopped
  • Juice of 1 lemon


Heat 2 tablespoons olive oil in large pan over medium-high to high heat, add shrimp and sear 2 minutes, then turn, season with salt and pepper, cook a minute more, and remove from pan. Add another turn of oil and the minced celery, shallots and garlic, stir a minute or 2, then add chili paste and stir, add vermouth and let it absorb, add stock and let it bubble and reduce a minute, then add butter and parsley. Swirl, then add shrimp back to pan and turn to coat. Cook shrimp through 2 minutes more and douse with lemon juice, then serve.

Rachael Ray