Chef Thomas Keller’s Shrimp Scampi Recipe
Written by MasterClass
Last updated: Sep 18, 2022 • 3 min read
“[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, 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.