Aldi 5-Ingredient Shrimp Scampi Recipe
Life can be pretty busy, what with work, kids, errands, the gym, etc. All too often, by the time dinner approaches, the last thing you feel like doing is spending a long time cooking. Does that mean another microwave dinner or salt-laden take out? It doesn't have to!
When you follow this quick and simple Aldi 5-Ingredient Shrimp Scampi recipe, you'll need all of 15 minutes to cook up a pan of shrimp scampi. And during those 15 minutes, you could also prep a little something that will pair perfectly with your shrimp. "Scampi is great served alone," says chef and food writer Sher Castellano, but it's even better "with bread or over strand pasta like spaghetti or angel hair." You could also try it with gnocchi, polenta, or in a very fancy wrap.
And if you want to add a bit more complexity to the flavor, Castellano adds that "lemon would be a great additional touch." But things first, you'll need to head to your lovely neighborhood Aldi and pick up a few ingredients.
Gather your ingredients for this Aldi 5-ingredient shrimp scampi recipe
As the whole "five ingredient" thing in the name of this Aldi 5-ingredient shrimp scampi recipe probably made clear, there are not a lot of ingredients needed for this recipe. What you will need is 12 ounces shrimp (which happens to be the exact size of a bag of shrimp sold at Aldi), two tablespoons of butter, four garlic cloves, a quarter of a cup of white wine, a tablespoon fresh of parsley. You'll naturally want to add salt and pepper as well.
Oh, and don't forget a couple lemon wedges if you plan to drizzle some juice over. However, keep in mind that this is totally not necessary.
A few thoughts on thawing your shrimp for this Aldi 5-ingredient shrimp scampi
Per the instructions on the shrimp package from Aldi, the shrimp can be thawed prior to using, so if you know you'll be whipping up a scampi tonight, transfer the bag from the freezer to the fridge this morning.
If your shrimp is frozen, no problem. Just soak the frozen shrimp in a bowl filled with cold water for about ten minutes, drain it, and then set it aside. It will be ready for use when you need, which will be in less than five minutes.
Melt the butter, cook the garlic, and reduce the wine for this Aldi 5-ingredient shrimp scampi
Add the butter and garlic to a sauté pan and put it on a burner over medium heat for this Aldi 5-ingredient shrimp scampi recipe. Cook the butter and garlic for about two minutes, stirring often, so that the butter melts and the garlic softens, but don't let it brown — reduce the heat if it starts to.
After about two minutes, pour in the wine and cook for about an additional two minutes. The liquid will reduce by about half, and your kitchen will be filled with a truly sublime aroma.
Toss the shrimp into your Aldi 5-ingredient shrimp scampi
Toss in good pinch of salt and pepper, stir briefly, and then add the shrimp. Stir and flip the shrimp occasionally and cook it until all of the shrimp has turned pink, which will only take about two or three minutes.
If you want to be extra cautious with this Aldi 5-ingredient shrimp scampi, you can use a meat thermometer and check the internal temperature of the cooked shrimp and ensure it has hit 145 degrees Fahrenheit, or you can slice a few in half and make sure there is no translucence. But generally, if it's pink all over, shrimp is good to go.
Toss the parsley into your Aldi 5-ingredient shrimp scampi
As soon as the shrimp is cooked, you can cut the heat and toss in the parsley. Stir everything well to where the parsley is sticking all over the shrimp. If you want, you can add a bit more melted butter, and now is also a good time to drizzle on the lemon juice.
Now, serve that Aldi 5-ingredient shrimp scampi over pasta, with bread, beside (or even atop) a salad, and enjoy! And if you like things spicy, some red pepper flakes will dial up the heat nicely.
A dish best served fresh
Some meals are gifts that just keep on giving. A fresh, hot pizza today is a different kind of delicious when eaten cold tomorrow. Fried rice reheats to perfection. And, of course, leftover lasagna is arguably better than fresh.
Other meals, on the other hand, rather demand to be eaten as soon as they are ready, and shrimp scampi is on that side of the equation. Castellano says: "Scampi is definitely best fresh out of the pan, as reheating causes the shrimp to get overcooked. If someone wanted to make this for another time or eat leftovers, I would recommend enjoying it cold or room temperature."
- 2 tablespoons butter
- 4 garlic cloves, minced
- ¼ cup wine
- 12 ounces shrimp, shelled
- 1 tablespoon fresh parsley, chopped roughly
- Salt and pepper, to taste
- Juice of half a lemon
- Soak the frozen shrimp in cold water for 10 minutes, drain, and set aside.
- Add the butter and garlic to a sauté pan and melt and bubble for 2 minutes on low (do not brown).
- Add in the wine and cook for 2 minutes (the liquid will reduce in half). Add in good pinch of salt and pepper, and the shrimp and cook until pink (about 2 to 3 minutes).
- Toss in the parsley (and lemon juice if using), stir to combine, and enjoy.
| Calories per Serving | 257 |
| Total Fat | 13.3 g |
| Saturated Fat | 7.7 g |
| Trans Fat | 0.5 g |
| Cholesterol | 244.9 mg |
| Total Carbohydrates | 4.5 g |
| Dietary Fiber | 0.2 g |
| Total Sugars | 0.3 g |
| Sodium | 967.9 mg |
| Protein | 23.7 g |
