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SHRIMP SCAMPI

Picture for SHRIMP SCAMPI

3,627,081 views  Fun Fact: Shrimp Scampi is an amalgamation of many different traditional Italian preparations of scampi (otherwise known as langoustines, Dublin Bay prawns, or Norway Lobsters). Therefore, there isn’t one correct way in which to make it. Try swapping out the pasta in our recipes for rice, or even just a loaf of crusty bread.

2 servings

US

original

metric

INGREDIENTS

DIRECTIONS

Simple Shrimp Scampi

INGREDIENTS

kosher salt (+ more to taste)

2 tsp kosher salt (+ more to taste)

linguine pasta

½ lb linguine pasta

unsalted butter

3 tbsp unsalted butter

olive oil

2 tbsp olive oil

garlic cloves, crushed

3 garlic cloves, crushed

crushed red pepper flakes

¼ tsp crushed red pepper flakes

dry white wine

½ cup dry white wine

frozen shrimp, defrosted

1 lb frozen shrimp, defrosted

freshly ground pepper

1 tsp freshly ground pepper

large lemon, juiced

1 large lemon, juiced

parsley, chopped

2 tbsp parsley, chopped

reserved pasta water

¼ cup reserved pasta water

Salt & pepper to taste

Salt & pepper to taste

TOOLS

medium bowl

medium bowl

small saucepan

small saucepan

stock pot

stock pot

medium skillet

medium skillet

large skillet

large skillet

tongs

tongs

measuring cups & spoons

measuring cups & spoons

fine strainer

fine strainer

emulsion machine (optional)

emulsion machine (optional)

DIRECTIONS

1.

Fill a large pot ⅔ full with water, season with salt, and bring to a boil.

kosher salt (+ more to taste)

2 tsp kosher salt (+ more to taste)

stock pot

stock pot

2.

In a large skillet, melt butter over medium-high heat.

unsalted butter

3 tbsp unsalted butter

large skillet

large skillet

3.

Add crushed garlic and red pepper flakes. Cook until fragrant, about 30 seconds.

garlic cloves, crushed

3 garlic cloves, crushed

crushed red pepper flakes

¼ tsp crushed red pepper flakes

large skillet

large skillet

4.

Add linguine to the boiling water and cook until al dente according to package instructions.

linguine pasta

½ lb linguine pasta

5.

Add white wine to the skillet and cook until reduced by half, about 3-5 minutes.

dry white wine

½ cup dry white wine

6.

Add shrimp to the skillet, cooking 45 seconds to 1 minute per side until pink.

frozen shrimp, defrosted

1 lb frozen shrimp, defrosted

tongs

tongs

7.

Add lemon juice, stirring to incorporate into the sauce.

large lemon, juiced

1 large lemon, juiced

8.

Drain pasta, reserving ¼ cup of pasta water.

linguine pasta

½ lb linguine pasta

reserved pasta water

¼ cup reserved pasta water

fine strainer

fine strainer

9.

Add pasta to the skillet, tossing to combine. If the sauce looks too thin or separated, add the reserved pasta water.

linguine pasta

½ lb linguine pasta

reserved pasta water

¼ cup reserved pasta water

10.

Season with salt and pepper.

Salt & pepper to taste

Salt & pepper to taste

Complex Shrimp Scampi

INGREDIENTS

salt

1 tsp salt

kosher salt (+ more to taste)

1 tbsp kosher salt (+ more to taste)

baking soda

1 tsp baking soda

fresh shrimp, peeled and deveined (shells reserved)

1 lb fresh shrimp, peeled and deveined (shells reserved)

dry white wine

1 cup dry white wine

bay leaf

1 bay leaf

black peppercorns

½ tsp black peppercorns

panko breadcrumbs

½ cup panko breadcrumbs

unsalted butter, divided

8 tbsp unsalted butter, divided

fresh fettuccine pasta

½ lb fresh fettuccine pasta

olive oil

3 tbsp olive oil

garlic cloves, thinly sliced

7 garlic cloves, thinly sliced

crushed red pepper flakes

½ tsp crushed red pepper flakes

large shallot, minced

1 large shallot, minced

To taste: freshly ground black pepper

To taste: freshly ground black pepper

lemons, juiced

2 lemons, juiced

lemon, zested

1 lemon, zested

fresh tarragon, chopped (or 2/3 tsp dried)

2 tsp fresh tarragon, chopped (or 2/3 tsp dried)

fresh marjoram, chopped (or 1 tsp dried)

1 tbsp fresh marjoram, chopped (or 1 tsp dried)

fresh parsley, chopped (or 1 tbsp dried)

3 tbsp fresh parsley, chopped (or 1 tbsp dried)

TOOLS

Medium bowl

Medium bowl

Small saucepan

Small saucepan

Large pot

Large pot

Medium skillet

Medium skillet

Large skillet

Large skillet

Tongs

Tongs

Measuring spoons

Measuring spoons

Fine strainer

Fine strainer

Emulsion machine (optional)

Emulsion machine (optional)

Chef's knife

Chef's knife

cutting board

cutting board

DIRECTIONS

1.

In a medium bowl, toss shrimp with salt and baking soda. Let sit for 20-40 minutes to dry brine.

salt

1 tsp salt

fresh shrimp, peeled and deveined (shells reserved)

1 lb fresh shrimp, peeled and deveined (shells reserved)

baking soda

1 tsp baking soda

Medium bowl

Medium bowl

2.

In a small saucepan, combine white wine, bay leaf, peppercorns, and reserved shrimp shells. Simmer until reduced by half, about 5-10 minutes. Strain and set aside.

dry white wine

1 cup dry white wine

bay leaf

1 bay leaf

fresh shrimp, peeled and deveined (shells reserved)

1 lb fresh shrimp, peeled and deveined (shells reserved)

Small saucepan

Small saucepan

Fine strainer

Fine strainer

3.

Fill a large pot ⅔ full with water, season with salt, and bring to a boil.

kosher salt (+ more to taste)

1 tbsp kosher salt (+ more to taste)

Large pot

Large pot

4.

In a medium skillet, melt 2 tbsp butter over medium heat. Add panko breadcrumbs and toast until golden, 4-6 minutes. Set aside.

unsalted butter, divided

8 tbsp unsalted butter, divided

panko breadcrumbs

½ cup panko breadcrumbs

Medium skillet

Medium skillet

5.

In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 30 seconds per side. Remove shrimp and set aside (they will finish cooking later).

olive oil

3 tbsp olive oil

fresh shrimp, peeled and deveined (shells reserved)

1 lb fresh shrimp, peeled and deveined (shells reserved)

Large skillet

Large skillet

6.

Lower heat to medium, add garlic, red pepper flakes, and shallots to the skillet. Cook for 1 minute, stirring frequently.

garlic cloves, thinly sliced

7 garlic cloves, thinly sliced

crushed red pepper flakes

½ tsp crushed red pepper flakes

large shallot, minced

1 large shallot, minced

7.

Add the reserved wine reduction and continue to cook for 3 minutes.

8.

Cook fettuccine in boiling water according to package directions.

fresh fettuccine pasta

½ lb fresh fettuccine pasta

9.

Add remaining 6 tbsp butter to the skillet. Once melted, stir in lemon juice. For a smoother sauce, optionally blend with an emulsion machine.

unsalted butter, divided

8 tbsp unsalted butter, divided

lemons, juiced

2 lemons, juiced

Emulsion machine (optional)

Emulsion machine (optional)

10.

Return shrimp to the skillet to finish cooking.

fresh shrimp, peeled and deveined (shells reserved)

1 lb fresh shrimp, peeled and deveined (shells reserved)

Large skillet

Large skillet

11.

Taste and season the sauce with salt and pepper.

To taste: freshly ground black pepper

To taste: freshly ground black pepper

12.

Add cooked pasta directly from the pot to the skillet, along with ¼ cup pasta water. Stir until the sauce thickens and becomes glossy. If needed, add more pasta water.

fresh fettuccine pasta

½ lb fresh fettuccine pasta

13.

Garnish with toasted breadcrumbs, fresh herbs, and lemon zest. Serve immediately.

panko breadcrumbs

½ cup panko breadcrumbs

fresh tarragon, chopped (or 2/3 tsp dried)

2 tsp fresh tarragon, chopped (or 2/3 tsp dried)

fresh marjoram, chopped (or 1 tsp dried)

1 tbsp fresh marjoram, chopped (or 1 tsp dried)

fresh parsley, chopped (or 1 tbsp dried)

3 tbsp fresh parsley, chopped (or 1 tbsp dried)

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