Recipe
Shrimp Scampi
This shrimp scampi keeps the classic balance of tender shrimp, garlic, white wine, lemon, butter, and parsley. The shrimp cook quickly, then the pan sauce reduces just enough to coat them without turning heavy.
Ingredients
1 1⁄4 | pounds shrimp, medium, raw, peeled and deveined, tails left on |
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1⁄2 | teaspoon kosher salt |
1⁄4 | teaspoon black pepper, freshly ground |
2 | tablespoons olive oil |
4 | tablespoons unsalted butter, divided |
6 | cloves garlic, minced |
1⁄4 | teaspoon red pepper flake |
1⁄2 | cup dry white wine |
1⁄4 | cup low-sodium chicken broth |
2 | tablespoons lemon juice, fresh |
1⁄4 | cup parsley, finely chopped |
1 | lemon, cut into wedges, for serving |
Instructions
| 1. | Pat the shrimp dry, then season them with the salt and black pepper. |
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| 2. | Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until the butter melts. |
| 3. | Add the shrimp in a single layer and cook until pink on the first side, about 1 minute. |
| 4. | Turn the shrimp, add the garlic and red pepper flakes, and cook until the garlic is fragrant and the shrimp are just opaque, about 1 minute more. |
| 5. | Transfer the shrimp to a plate, leaving the garlic and pan juices in the skillet. |
| 6. | Add the white wine and chicken broth to the skillet, scraping up any browned bits, and simmer until reduced by about half, 3 to 4 minutes. |
| 7. | Reduce the heat to low, whisk in the remaining 2 tablespoons butter and the lemon juice, then return the shrimp and any juices to the skillet. |
| 8. | Toss just until the shrimp are warmed through and coated in the sauce, then fold in the parsley. |
| 9. | Serve immediately with lemon wedges. |
Published on Aug 09, 2024 by Luminița
