First try. I hit the sauce with too much heat from red pepper flakes and ground pepper. I'll follow the measurements more closely next time. It could also use a little more butter flavor... maybe covered up by the heat. This is worth trying a second time.
Classic Shrimp Scampi
From New York Times Cooking. 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.
• 2 tablespoons butter • 2 tablespoons extra-virgin olive oil • 4 garlic cloves, minced • ½ cup dry white wine • ¾ teaspoon kosher salt, or to tastd • 1/8 teaspoon crushed red pepper flakes, or to taste • Freshly ground black pepper • 1-3/4 pounds large or extra-large shrimp, shelled • 1/3 cup chopped parsley • Fresh squeezed juice of half a lemon • Cooked pasta and crusty bread
PREPARATION 1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. 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. 2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
I hit it with a little too much seasoning. Measure and it should be good. I'd go with more butter, maybe 2x. Don't overcook the shrimp or they will get tough.
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