garlicky lemony shrimp scampi
Garlicky Lemony Shrimp Scampi
An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.
Ingredients:
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (30 ml) extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine or chicken stock
- heavy pinch of maldon sea salt
- pinch of crushed red pepper flakes (optional)
- freshly ground black pepper
- 2 pounds (910 g) large or extra-large shrimp, peeled and deveined
- 1/4 cup (60 ml) fresh lemon juice
- 2 tablespoons (8 g) chopped fresh italian parsley
Directions:
- Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
- Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.
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