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*“[Shrimp scampi is] a beautiful thing. Just simple, broiled, compound butter, lemon juice, parsley, garlic. Boom.”—Chef Thomas Keller*

This is a nostalgic dish for [Chef Keller](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques), chef-proprietor of the Michelin-starred restaurant Bouchon, who first learned to make shrimp scampi when he was 18 and working as chef de cuisine at the Palm Beach Yacht Club under the mentorship of his older brother, Joseph. The method Joseph taught him is very much the same as the one Chef Keller uses today.

Chef Thomas Keller’s Shrimp Scampi Recipe

Classic shrimp scampi is an easy, buttery weeknight meal that traditionally features fresh shrimp cooked in a sauce made with butter, garlic, olive oil, dry white wine, crushed red pepper flakes, and spritzes of lemon juice before being served on a bed of linguine or alongside some crusty bread. In Chef Keller’s version, however, he omits the pasta and broils the shrimp in a gratin dish with breadcrumbs and a compound butter of raw and roasted garlic, lemon juice, and fresh parsley. This compound butter is similar to the maître d’hôtel butter made daily at Bouchon, only with garlic included.
Try to avoid purchasing frozen fish, as their quality usually suffers from freezing; however, frozen crustaceans (e.g., frozen shrimp) may be acceptable. No matter how you cook the dish, shrimp scampi makes for a flavorful appetizer that’s simple to make: Broiling the shrimp is quick and uncomplicated, but an even faster, easier method is to sauté the shrimp in compound butter on the stovetop.
*“[Shrimp scampi is] a beautiful thing. Just simple, broiled, compound butter, lemon juice, parsley, garlic. Boom.”—Chef Thomas Keller*

This is a nostalgic dish for [Chef Keller](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques), chef-proprietor of the Michelin-starred restaurant Bouchon, who first learned to make shrimp scampi when he was 18 and working as chef de cuisine at the Palm Beach Yacht Club under the mentorship of his older brother, Joseph. The method Joseph taught him is very much the same as the one Chef Keller uses today.

Classic shrimp scampi is an easy, buttery weeknight meal that traditionally features fresh shrimp cooked in a sauce made with butter, garlic, olive oil, dry white wine, crushed red pepper flakes, and spritzes of lemon juice before being served on a bed of linguine or alongside some crusty bread. In Chef Keller’s version, however, he omits the pasta and broils the shrimp in a gratin dish with breadcrumbs and a compound butter of raw and roasted garlic, lemon juice, and fresh parsley. This compound butter is similar to the maître d’hôtel butter made daily at Bouchon, only with garlic included.

What Is Shrimp Scampi?

Try to avoid purchasing frozen fish, as their quality usually suffers from freezing; however, frozen crustaceans (e.g., frozen shrimp) may be acceptable. No matter how you cook the dish, shrimp scampi makes for a flavorful appetizer that’s simple to make: Broiling the shrimp is quick and uncomplicated, but an even faster, easier method is to sauté the shrimp in compound butter on the stovetop.

How to Cook Shrimp for Shrimp Scampi

“[Shrimp scampi is] a beautiful thing. Just simple, broiled, compound butter, lemon juice, parsley, garlic. Boom.”—Chef Thomas KellerThis is a nostalgic dish for <a href='https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques","linkCopy":"Chef Keller","category":null}'>Chef Keller</a>, chef-proprietor of the Michelin-starred restaurant Bouchon, who first learned to make shrimp scampi when he was 18 and working as chef de cuisine at the Palm Beach Yacht Club under the mentorship of his older brother, Joseph. The method Joseph taught him is very much the same as the one Chef Keller uses today.

“[Shrimp scampi is] a beautiful thing. Just simple, broiled, compound butter, lemon juice, parsley, garlic. Boom.”—Chef Thomas Keller
This is a nostalgic dish for Chef Keller (https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques), chef-proprietor of the Michelin-starred restaurant Bouchon, who first learned to make shrimp scampi when he was 18 and working as chef de cuisine at the Palm Beach Yacht Club under the mentorship of his older brother, Joseph. The method Joseph taught him is very much the same as the one Chef Keller uses today.
