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Sweet jumbo shrimp pan-seared and swimming in a garlic white wine and herb butter.
WHAT’S GOING ON HERE:
Shrimp: Scampi can be made with all sorts of protein. For this recipe, I used large shrimp. Simply peel and devein the shrimp and you’re good to go.
Garlic: Garlic is the key to good scampi from the amount to the size it’s chopped. Garlic that is finely minced is much stronger than chopped garlic so mince and paste your garlic to get a stronger garlic flavor.
Butter: Scampi naturally swims in butter. Start cooking the shrimp in cooking oil so that you get a nice sear on the outside of the shrimp. Browning the butter is also an option if you’re looking for extra nuttiness.
Dry White: Dry white wine helps deglaze the pan of the little bits stuck to the bottom and also adds a little extra flavor. The acid in the wine is a nice contrast to the rich butter.
TIPS & TRICKS FOR THE BEST SHRIMP SCAMPI
prep: prep is key to shrimp scampi since the dish moves so fast. everything in the scampi needs only minutes of cooking time. so having the shrimp peeled and deveined and having the garlic minced and ready is the only way to go.
cook the wine: cooking the wine tames it a little so that it’s not overwhelmingly winy. let the wine bubble a little before adding the shrimp. since the shrimp are cooked prior to the butter bath the heat is reduced significantly at that point.
fresh herbs: fresh parsley and a side of squeezed lemon really add freshness and earthiness to this rich dish.
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