Garlicky Shrimp Scampi
Indulge in a mouthwatering seafood feast with this exquisite shrimp scampi recipe. Succulent jumbo or extra-large shrimp are coated in a delicate flour mixture, cooked to perfection, and then bathed in a luxurious garlic and butter sauce infused with lemon and white wine. Each bite is a tantalizing blend of flavors that will leave you craving more. This dish is a delightful balance of richness and freshness, making it a perfect choice for an elegant dinner or a special occasion.
— Constant Cookbook
Ingredients
- 1 1/2 lbs. jumbo or extra-large shrimp
- 1/2 cup all-purpose flour
- Fine sea salt and freshly ground pepper
- 2 Tbs. olive oil, plus more as needed
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- Finely grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Lemon wedges for serving
Instructions
- In a shallow bowl, stir together the flour, the 1/2 tsp. salt and the 1/4 tsp. pepper. In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the pan and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil. Repeat with the remaining shrimp, adding more olive oil to the pan as needed.
- Reduce the heat to medium-low, add 2 Tbs. of the butter and the garlic to the pan and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil. Cook until reduced by half, about 1 minute. Reduce the heat to very low. Whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more.
- Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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