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SHRIMP SCAMPI

Name: SHRIMP SCAMPI
Ingredients: for the Simple Shrimp Scampi; 2 tsp kosher salt (+ more to taste); 1/2 lb linguine pasta; 3 tbsp unsalted butter; 2 tbsp olive oil; 3 garlic cloves, crushed; 1/4 tsp crushed red pepper flakes; 1/2 cup dry white wine; 1 lb frozen shrimp, defrosted and peeled; 1 tsp freshly ground black pepper; 1 Juice of large lemon; 2 tbsp parsley, chopped; for the Complex Shrimp Scampi; 1 tsp salt; 1 tbsp kosher salt (+ more to taste); 1 tsp baking soda; 1 lb fresh shrimp, peeled (shells reserved) and deveined; 1 cup dry white wine; 1 bay leaf; 1/2 tsp black peppercorns; 1/2 cup panko bread crumbs; 8 tbsp butter (1 stick), divided; 1/2 lb fresh fettuccine pasta; 3 tbsp olive oil; 7 garlic cloves, thinly sliced; 1/2 tsp crushed red pepper flakes; 1 large shallot, minced; To taste freshly ground black pepper; 2 Juice of lemons; 2 tsp fresh tarragon, chopped

3,554,446 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.

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INGREDIENTS

for the Simple Shrimp Scampi

2 tsp kosher salt (+ more to taste)

½ lb linguine pasta

3 tbsp unsalted butter

2 tbsp olive oil

3 garlic cloves, crushed

¼ tsp crushed red pepper flakes

½ cup dry white wine

1 lb frozen shrimp, defrosted and peeled

1 tsp freshly ground black pepper

1 Juice of large lemon

2 tbsp parsley, chopped

for the Complex Shrimp Scampi

1 tsp salt

1 tbsp kosher salt (+ more to taste)

1 tsp baking soda

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

1 cup dry white wine

1 bay leaf

½ tsp black peppercorns

½ cup panko bread crumbs

8 tbsp butter (1 stick), divided

½ lb fresh fettuccine pasta

3 tbsp olive oil

7 garlic cloves, thinly sliced

½ tsp crushed red pepper flakes

1 large shallot, minced

To taste freshly ground black pepper

2 Juice of lemons

2 tsp fresh tarragon, chopped

1 tbsp fresh marjoram, chopped

3 tbsp parsley, chopped

1 Zest of lemon

DIRECTIONS

for the Simple Shrimp Scampi

Fill a large pot ⅔ the way full with water and add of salt. Bring to a boil.

2 tsp kosher salt (+ more to taste)

Meanwhile, heat the butter and olive oil over medium-high heat in a large skillet.

3 tbsp unsalted butter

2 tbsp olive oil

Once the butter is fully melted, add the crushed garlic and red pepper flakes. Cook until fragrant, about 30 seconds.

3 garlic cloves, crushed

¼ tsp crushed red pepper flakes

Add the pasta to the boiling water and cook until al dente according to the instructions on the box.

½ lb linguine pasta

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

½ cup dry white wine

Add the shrimp and cook on each side for about 45 seconds to 1 minute.

1 lb frozen shrimp, defrosted and peeled

Add the lemon juice and stir to incorporate.

1 Juice of large lemon

Drain the pasta, but reserve ¼ cup of the water.

Add the pasta to the skillet and stir to combine. If the sauce looks separated, add the reserved pasta water.

10.

Season to taste and garnish with parsley.

2 tbsp parsley, chopped

11.

for the Complex Shrimp Scampi

In a medium bowl, combine salt and baking soda. Add the shrimp and toss to combine. Allow the shrimp to dry brine for 20-40 minutes at room temperature.

1 tsp kosher salt (+ more to taste)

1 tsp baking soda

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

In a small saucepot, add the wine, bay leaf, peppercorns, and reserved shrimp shells. Bring the wine to a simmer and continue cooking for 5-10 minutes or until the wine is reduced by half in volume. Then, turn off the heat, strain, and reserve until ready to use.

1 cup dry white wine

1 bay leaf

½ tsp black peppercorns

Fill a large pot ⅔ the way full with water and add salt. Bring to a boil.

2 tsp salt

Meanwhile, add butter to a medium skillet. Heat over medium heat and once melted, add the breadcrumbs. Cook until the breadcrumbs are toasted, about 4-6 minutes. Reserve until ready to use.

2 tbsp butter (1 stick), divided

½ cup panko bread crumbs

In a large skillet, add the olive oil. Heat over medium-high heat until the oil is shimmering.

3 tbsp olive oil

Add the shrimp one at a time and cook for 30 seconds on each side, then transfer the shrimp to a separate plate. At this point, the shrimp will only be par-cooked.

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

Add the garlic, red pepper flakes, and shallots to the same large skillet. Cook on medium-high heat for 1 minute.

7 garlic cloves, thinly sliced

½ tsp crushed red pepper flakes

1 large shallot, minced

Add the reserved infused wine, reduce the heat to medium, and continue cooking for an additional 3 minutes.

Meanwhile, begin cooking the fresh pasta according to the package directions.

½ lb fresh fettuccine pasta

10.

Add the remaining butter to the skillet. Allow the butter to melt fully, then add the lemon juice. Stir to combine the sauce.

6 tbsp butter (1 stick), divided

11.

Add the shrimp back to the skillet to finish cooking.

12.

Taste the sauce for seasoning, then add salt and pepper to taste.

To taste freshly ground black pepper

salt

13.

Add the cooked pasta to the skillet directly from the pot, reserving all of the pasta water.

14.

Using tongs, stir the pasta into the sauce. Add ¼ cup of pasta water, then stir the pasta until the sauce becomes thick, glossy, and homogenous. If the sauce becomes too thick or separates, add another ¼ cup of pasta water.

15.

Finish the pasta with toasted breadcrumbs, fresh herbs, and lemon zest.

2 Juice of lemons

2 tsp fresh tarragon, chopped

1 tbsp fresh marjoram, chopped

3 tbsp parsley, chopped

1 Zest of lemon

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