The Best Shrimp Scampi
Recipe from Food Network
Ingredients
- 1 1/2 pounds jumbo shrimp, peeled and deveined with tails on
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 1 tablespoon grated garlic (about 3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1/3 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 tablespoon chopped flat-leaf parsley, plus more for garnish
- Crusty bread or cooked pasta, for serving
Method
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry and season with salt and pepper.
- Melt 2 tablespoons butter in the skillet. Cook half the shrimp for about 2 minutes per side, until pink and golden, then transfer to a bowl. Add 1 tablespoon butter and repeat with the remaining shrimp.
- Add 1 tablespoon butter to the skillet, followed by the garlic and red pepper flakes. Cook for about 30 seconds, until fragrant.
- Stir in the wine and lemon juice. Raise the heat and boil for about 1 minute, until slightly reduced.
- Remove from the heat and stir in the remaining 2 tablespoons butter and the parsley. Return the shrimp to the skillet and toss to coat.
- Garnish with more parsley and serve with bread or pasta.
To drink
- Pairing
- Famille Quiot 2024 Domaine Houchart Rosé (Côtes de Provence Sainte-Victoire), $25
- On a budget
- Brotte 2023 Les Églantiers Rosé (Tavel), $19