Ingredients
Shrimp scampi
- 1 1/4 pounds large raw shrimp peeled and deveined, tails optional
- 1 teaspoon fine salt divided
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 5 cloves garlic thinly sliced or finely minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup dry white wine or low-sodium seafood or chicken broth
- 1 lemon zested and juiced, about 2 tablespoons juice
- 1/4 cup flat-leaf parsley chopped
Equipment
- 1 Large skillet
- 1 fine grater or zester
Instructions
Method
- Pat the shrimp very dry. Season with half the salt and the black pepper.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in one layer and cook about 1 minute per side, just until the edges turn pink. Transfer to a plate; the centers may still be slightly translucent.
- Lower the heat to medium. Add the garlic and red pepper flakes and cook for 30 seconds without browning. Pour in the wine and simmer 2 to 3 minutes, scraping up the flavorful bits, until reduced by roughly half.
- Reduce the heat to low. Whisk in the remaining butter a tablespoon at a time, then add the lemon zest and juice.
- Add the shrimp and any juices to the skillet. Toss for 1 to 2 minutes, until the flesh is pearly and opaque. Fold in the parsley, taste, and add the remaining salt only as needed.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 315kcalCarbohydrates: 4gProtein: 30gFat: 19gSaturated Fat: 8gCholesterol: 245mgSodium: 700mgFiber: 0.3gSugar: 0.5g
Video
Notes
- Use broth instead of wine for an alcohol-free version; add it gradually because broth can be saltier.
- FDA guidance says cooked shrimp should be pearly and opaque. Avoid extended simmering, which makes shrimp firm and rubbery.
- Nutrition is estimated without pasta or bread.
