Classic Shrimp Scampi
  • Dinner

Classic Shrimp Scampi

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.

A classic shrimp scampi with a garlic, white wine, and butter sauce, perfect over pasta or with crusty bread.

4 servings

~15 min

Ingredients

  • Salted Butter2 tbsp
  • Extra Virgin Olive Oil2 tbsp
  • Garlic, minced4 cloves
  • Dry White Wine, or broth½ cup
  • Kosher Salt, or to taste¾ tsp
  • Crushed Red Pepper Flakes, or to taste⅛ tsp
  • Black Pepper, freshly groundto taste
  • Shrimp, shelled1.8 lbs
  • Parsley, chopped⅓ cup
  • Lemon Juice, freshly squeezed×0.5
  • Gluten-free Pasta, cooked optionalto taste

Instructions

  1. Prepare the Sauce

    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. Cook the Shrimp

    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.

Recipe from cooking.nytimes.com

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