Shrimp with Garlic & Hot Peppers

serves 4

This recipe is from Patricia Wells’ Trattoria. It’s also known as Scampi alla Veneziana.

Shrimp + Garlic = Heaven


  • 16 to 20 (about 1 pound) large shrimp, in their shells
  • ½ cup extra-virgin olive oil
  • 4 plump fresh garlic cloves, minced
  • 2 tsp fresh thyme leaves
  • ¼ tsp crushed red peppers (hot red pepper flakes), or to taste
  • Coarse sea salt
  • ¼ cup fresh flat-leaf parsley leaves, snipped with a scissors


  • Rinse the shrimp, pat them dry, and set aside
  • In a skillet large enough to hold all the shrimp in a single layer, heat the oil over moderately high heat.
  • When the oil is hot but no smoking, add the garlic, thyme, crushed red peppers, and shrimp
  • Toss to coat with oil, and cook, stirring occasionally, just until the shrimp are pink, 4 to 5 minutes
  • Remove the pan from the heat and, with a slotted spoon, transfer the shrimp to a warmed serving platter or to warmed individual plates. Pour the sauce over the shrimp, sprinkle lightly with coarse salt, and shower with the parsley.
  • Serve immediately, offering a finger bowl and an extra napkin for each guest

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