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SHRIMP SCAMPI

Picture for SHRIMP SCAMPI

3,503,576 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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original

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INGREDIENTS

for the Simple Shrimp Scampi

for the Simple Shrimp Scampi

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 and peeled

1 lb frozen shrimp, defrosted and peeled

freshly ground black pepper

1 tsp freshly ground black pepper

Juice of  large lemon

1 Juice of large lemon

parsley, chopped

2 tbsp parsley, chopped

for the Complex Shrimp Scampi

for the Complex Shrimp Scampi

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 (shells reserved) and deveined

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

dry white wine

1 cup dry white wine

bay leaf

1 bay leaf

black peppercorns

½ tsp black peppercorns

panko bread crumbs

½ cup panko bread crumbs

butter (1 stick), divided

8 tbsp butter (1 stick), 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

Juice  of  lemons

2 Juice of lemons

fresh tarragon, chopped

2 tsp fresh tarragon, chopped

fresh marjoram, chopped

1 tbsp fresh marjoram, chopped

parsley, chopped

3 tbsp parsley, chopped

Zest of  lemon

1 Zest of lemon

DIRECTIONS

1.

for the Simple Shrimp Scampi

1.

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

kosher salt (+ more to taste)

2 tsp kosher salt (+ more to taste)

2.

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

unsalted butter

3 tbsp unsalted butter

olive oil

2 tbsp olive oil

3.

Once the butter is fully melted, add the 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

4.

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

linguine pasta

½ lb linguine pasta

5.

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

dry white wine

½ cup dry white wine

6.

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

frozen shrimp, defrosted and peeled

1 lb frozen shrimp, defrosted and peeled

7.

Add the lemon juice and stir to incorporate.

Juice of  large lemon

1 Juice of large lemon

8.

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

9.

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.

parsley, chopped

2 tbsp parsley, chopped

11.

for the Complex Shrimp Scampi

1.

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.

kosher salt (+ more to taste)

1 tsp kosher salt (+ more to taste)

baking soda

1 tsp baking soda

fresh shrimp, peeled (shells reserved) and deveined

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

2.

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.

dry white wine

1 cup dry white wine

bay leaf

1 bay leaf

black peppercorns

½ tsp black peppercorns

3.

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

salt

2 tsp salt

4.

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.

butter (1 stick), divided

2 tbsp butter (1 stick), divided

panko bread crumbs

½ cup panko bread crumbs

5.

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

olive oil

3 tbsp olive oil

6.

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.

fresh shrimp, peeled (shells reserved) and deveined

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

7.

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

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

8.

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

9.

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

fresh fettuccine pasta

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.

butter (1 stick), divided

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

To taste freshly ground black pepper

salt

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.

Juice  of  lemons

2 Juice of lemons

fresh tarragon, chopped

2 tsp fresh tarragon, chopped

fresh marjoram, chopped

1 tbsp fresh marjoram, chopped

parsley, chopped

3 tbsp parsley, chopped

Zest of  lemon

1 Zest of lemon

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