Shrimp scampi
A classic Italian-American dish featuring large shrimp sautéed in garlic-infused butter, white wine, lemon juice, and sometimes chili flakes, served over pasta or with crusty bread.
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- Salt and black pepper to taste
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Cooked pasta or crusty bread for serving
- Lemon wedges for garnish
- Grated Parmesan cheese
Instructions
Preparing the Shrimp:
- Season the Shrimp: Pat the shrimp dry with paper towels and season with salt and black pepper to taste.
Cooking the Shrimp:
- Sauté the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they start to turn pink, then flip and cook for another 1-2 minutes until cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Remove the Shrimp: Remove the cooked shrimp from the skillet and transfer to a plate. Cover to keep warm.
Making the Sauce:
- Deglaze the Pan: Add the white wine to the skillet and stir, scraping up any browned bits from the bottom of the pan.
- Reduce the Sauce: Let the wine cook for 1-2 minutes to reduce slightly.
- Finish the Sauce: Stir in the remaining 2 tablespoons of butter and lemon juice. Cook for another 1-2 minutes until the sauce thickens slightly.
Assembling the Dish:
- Combine with Shrimp: Return the cooked shrimp to the skillet and toss to coat them in the sauce.
- Add Parsley: Stir in the chopped fresh parsley and toss to combine.
Serving:
- Serve Hot: Serve the Shrimp Scampi immediately, either over cooked pasta or with crusty bread for dipping.
- Garnish: Garnish with lemon wedges and grated Parmesan cheese, if desired.