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Shrimp Scampi
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Brief Description
Shrimp Scampi
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Main Ingredient
Shrimp
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Sep 23, 2023
Number of Servings:
Ingredients:
- 10 ounces - pasta, like shells, rigatoni, linguini, truly whatever shape you like (optional)
- - kosher salt, freshly ground pepper
- 2 tablespoons - olive oil, plus more for drizzling
- 2 pounds - large shrimp, peeled and deveined if using pasta, shell-on, head-on preferred if not
- 8 tablespoons - unsalted butter
- 1 - small or 1/2 large red onion, finely chopped
- 8 - garlic cloves, thinly sliced
- 3/4 teaspoons - crushed red pepper flakes or 1/2 thinly sliced jalapeno, serano, habanero, etc.
- 1/2 cups - dry white wine
- 1 teaspoons - fish sauce, I like megachef or red boat (optional)
- 3/4 cups - parsley, finely chopped
- 1/4 cups - finely chopped chives
- 1 - lemon, halved
Directions:
1. If serving with pasta, cook pasta in a large pot of salted water until al dente. Drain, tos with a healthy drizzle of olive oil and toss so it doesn't stick together; set aside. Usually, I'd have you do this after your pasta ingredients are cooked, but everything happens so fast I want the pasta to be ready.
2. Season shrimp with salt and pepper; set aside (do not skip this step).
3. Heat butter and 2 tablespoons olive oil in a large skillet over medium?high heat until butter is melted and foamy, about 2 minutes. Add the onion and sliced garlic and season with salt and pepper. Cook, stirring occasionally until the onion has softened and starting to brown on the edges and the garlic is completely softened, 4?6 minutes. If you wanted a spicy shrimp scampi, this is when I?d add the crushed red pepper flakes or fresh, sliced pepper.
4. Add shrimp and toss in the hot fat until the shrimp is bright pink on the outside and starting to curl up (cute!), about a minute or so. Add white wine and fish sauce (if using), season again with salt and pepper and let it simmer around the shrimp, gently steaming and cooking them all the way through as the liquid reduces to create a thing that could only be described as "a very good sauce."
5. If serving with pasta, toss the shrimp and all it's fantastic sauce with the parsley, chives and cooked pasta (do this in a bowl, do this in the skillet, wherever you have space.) Toss, toss, toss! The whole thing should be sauce and glossy; two words that always belong together.
6. Squeeze lemon over everything before serving, scatter more herbs if you like.
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