Every time I whip up this garlic butter shrimp scampi, I’m instantly transported to a tiny coastal bistro—where the aroma of sizzling garlic and butter mingles with the salty sea breeze. It’s astonishing how something so simple can feel like a lavish indulgence, right? And hey, with the current trend of food prices climbing higher than the latest streaming service subscription, isn’t it nice to know you can bring a touch of luxury to your table without breaking the bank?
Steps
- Begin by melting butter and olive oil together in a large skillet. Add minced garlic to the skillet and sauté it until the aroma becomes fragrant, which should take about a minute.
- Pour in the wine or broth, then season with salt, red pepper flakes, and a generous amount of black pepper. Bring the mixture to a simmer and let the wine reduce by half, approximately two minutes.
- Introduce the shrimp to the skillet and sauté them until they turn pink, which should take between two to four minutes depending on their size.
- Once the shrimp are cooked, mix in the chopped parsley and freshly squeezed lemon juice. Serve the shrimp scampi over cooked pasta or alongside crusty bread.
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine or broth
- 3/4 teaspoon kosher salt, or adjust to your taste
- 1/8 teaspoon crushed red pepper flakes, or adjust to your taste
- Freshly ground black pepper, to taste
- 1 3/4 pounds large or extra-large shrimp, peeled
- 1/3 cup parsley, chopped
- Juice from half a lemon, freshly squeezed
- Cooked pasta or crusty bread for serving
Nutritional Values
Calories: 1256 | Fat: 56g | Saturated Fat: 20g | Trans Fat: 0g | Monounsaturated Fat: 28g | Polyunsaturated Fat: 4g | Carbohydrates: 12g | Dietary Fiber: 4g | Sugars: 4g | Protein: 160g | Sodium: 2380mg
FAQ
- What is the origin of shrimp scampi?
- Shrimp scampi originated when Italian cooks in the United States substituted shrimp for scampi, a small lobster-like crustacean, yet retained both names. This led to the creation of the dish and its various adaptations.
- What is the key to perfectly cooked shrimp in this recipe?
- The secret to perfectly cooked shrimp is to sauté them just until they turn pink all over, avoiding overcooking them to the point where they curl tightly and become rubbery.
- Can I use an alternative to white wine in the recipe?
- Yes, you can substitute white wine with broth if you prefer or need a non-alcoholic option.
- How can I ensure the sauce adheres well to the pasta?
- To help the sauce cling to the pasta, add half a cup of the cooked pasta water to the pan after incorporating the wine. The starch in the pasta water slightly thickens the sauce, making it adhere better.
- Is it possible to enhance the flavor of the sauce further?
- To boost flavor, simmer the shrimp shells in the wine for about 10 minutes before straining and discarding them. This enriched wine can then be used in the recipe, doubling the flavor profile.
Tips
- Enhance Flavor with Shrimp Shells: Don’t throw away the shrimp shells! Simmer them in the wine for about 10 minutes, then strain and discard the shells. This enriched wine will add a deeper flavor to your dish.
- Create a Clingy Sauce: To help the sauce adhere better to the pasta, add half a cup of the pasta cooking water after adding the wine. The starch in the water will thicken the sauce slightly and help it cling to the pasta.
- Consider Adding More Wine: If you prefer a saucier dish, consider doubling the wine in the recipe. This ensures there’s enough sauce to coat the pasta or to enjoy with crusty bread.
- Experiment with Add-Ins: For added flavor and color, consider tossing in some cherry tomatoes or serving with cheesy garlic crostinis on the side. These additions can enhance the overall taste and presentation of the dish.
Equipment
- Large Skillet – A good quality large skillet is essential for sautéing the shrimp and making the sauce.
- Garlic Press – For efficiently mincing the garlic cloves.
- Citrus Juicer – Handy for squeezing fresh lemon juice without seeds or pulp.
- Wine Strainer/Separator – If you choose to simmer the shrimp shells in wine, a fine mesh strainer would be useful for separating the enriched wine.
- Pasta Pot with Strainer – If serving the shrimp scampi with pasta, a dedicated pot with a strainer insert can make cooking and draining pasta easier.
