Classic Shrimp Scampi
×0.5
·
Serves 2
A quick shrimp scampi with a garlicky butter–olive oil and white wine sauce, finished with parsley and lemon.
-
1 Tbsp
(14 g)
butter
-
1 Tbsp
(13 g)
extra-virgin olive oil
In a large skillet, melt butter with olive oil.
Add garlic and sauté until fragrant, about 1 minute.
-
1⁄4 cup
(58 g)
dry white wine
or
low-sodium chicken broth
-
1⁄4 tsp
(1 g)
kosher salt, or to taste
-
pinch of
(0 g)
chili pepper flakes, or to taste
-
black pepper, freshly ground
Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
-
14 oz
(397 g)
large shrimp (21/25 count), shelled
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
-
2 Tbsp, 2 tsp
fresh flat-leaf parsley, chopped
-
lemon juice, freshly squeezed, of half a lemon
-
pasta, cooked, for serving
-
crusty bread, for serving
Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
- Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.
- This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires
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daveseats.com/recipes/classic-shrimp-scampi/