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SHRIMP SCAMPI
3,604,326 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
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
1 tsp freshly ground pepper
1 large lemon, juiced
2 tbsp parsley, chopped
¼ cup reserved pasta water
Salt & pepper to taste
TOOLS
medium bowl
small saucepan
stock pot
medium skillet
large skillet
tongs
measuring cups & spoons
fine strainer
emulsion machine (optional)
DIRECTIONS
1.
Fill a large pot ⅔ full with water, season with salt, and bring to a boil.
2 tsp kosher salt (+ more to taste)
stock pot
2.
In a large skillet, melt butter over medium-high heat.
3 tbsp unsalted butter
large skillet
3.
Add crushed garlic and red pepper flakes. Cook until fragrant, about 30 seconds.
3 garlic cloves, crushed
¼ tsp crushed red pepper flakes
large skillet
4.
Add linguine to the boiling water and cook until al dente according to package instructions.
½ lb linguine pasta
5.
Add white wine to the skillet and cook until reduced by half, about 3-5 minutes.
½ cup dry white wine
6.
Add shrimp to the skillet, cooking 45 seconds to 1 minute per side until pink.
1 lb frozen shrimp, defrosted
tongs
7.
Add lemon juice, stirring to incorporate into the sauce.
1 large lemon, juiced
8.
Drain pasta, reserving ¼ cup of pasta water.
½ lb linguine pasta
¼ cup reserved pasta water
fine strainer
9.
Add pasta to the skillet, tossing to combine. If the sauce looks too thin or separated, add the reserved pasta water.
½ lb linguine pasta
¼ cup reserved pasta water
10.
Season with salt and pepper.
Salt & pepper to taste
Complex Shrimp Scampi
INGREDIENTS
1 tsp salt
1 tbsp kosher salt (+ more to taste)
1 tsp baking soda
1 lb fresh shrimp, peeled and deveined (shells reserved)
1 cup dry white wine
1 bay leaf
½ tsp black peppercorns
½ cup panko breadcrumbs
8 tbsp unsalted butter, 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 lemons, juiced
1 lemon, zested
2 tsp fresh tarragon, chopped (or 2/3 tsp dried)
1 tbsp fresh marjoram, chopped (or 1 tsp dried)
3 tbsp fresh parsley, chopped (or 1 tbsp dried)
TOOLS
Medium bowl
Small saucepan
Large pot
Medium skillet
Large skillet
Tongs
Measuring spoons
Fine strainer
Emulsion machine (optional)
Chef's knife
cutting board
DIRECTIONS
1.
In a medium bowl, toss shrimp with salt and baking soda. Let sit for 20-40 minutes to dry brine.
1 tsp salt
1 lb fresh shrimp, peeled and deveined (shells reserved)
1 tsp baking soda
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.
1 cup dry white wine
1 bay leaf
1 lb fresh shrimp, peeled and deveined (shells reserved)
Small saucepan
Fine strainer
3.
Fill a large pot ⅔ full with water, season with salt, and bring to a boil.
1 tbsp kosher salt (+ more to taste)
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.
8 tbsp unsalted butter, divided
½ cup panko breadcrumbs
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).
3 tbsp olive oil
1 lb fresh shrimp, peeled and deveined (shells reserved)
Large skillet
6.
Lower heat to medium, add garlic, red pepper flakes, and shallots to the skillet. Cook for 1 minute, stirring frequently.
7 garlic cloves, thinly sliced
½ tsp crushed red pepper flakes
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.
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.
8 tbsp unsalted butter, divided
2 lemons, juiced
Emulsion machine (optional)
10.
Return shrimp to the skillet to finish cooking.
1 lb fresh shrimp, peeled and deveined (shells reserved)
Large skillet
11.
Taste and season the sauce with salt and 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.
½ lb fresh fettuccine pasta
13.
Garnish with toasted breadcrumbs, fresh herbs, and lemon zest. Serve immediately.
½ cup panko breadcrumbs
2 tsp fresh tarragon, chopped (or 2/3 tsp dried)
1 tbsp fresh marjoram, chopped (or 1 tsp dried)
3 tbsp fresh parsley, chopped (or 1 tbsp dried)
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