Shrimp scampi. We’ve all had it. We all love it. And honestly, what’s not to love? It’s a bunch of shrimp smothered in some delicious garlic butter. Anything with that amount of garlic butter would be good. The whole garlic and butter combo always makes me think of summer. Quick and easy seafood with tons of bright lemon juice and plenty of cold white wine. I just need some sandy feet and salty hair and the vision is complete.
For this version Ry and I had the scampi over some fusilli, but it’s also delish over rice, or just on its own with some good fresh bread to sop up all that winey, garlicky, buttery sauce. The sauce is key. It’s all about the sauce. And, as if I even need to say this, since there are so few ingredients here, make sure you get the best ones you can. Fresh shrimp, good butter and good wine. Enough said. Let’s cook.
I just need some sandy feet and salty hair and the vision is complete.
'cause who doesn't love garlic and butter
- 1lb Shrimp
- Olive oil
- 5-6 cloves Garlic
- Crushed red pepper – as much as you like
- White Wine – about a half glass
- Lemon – juice half, and slice the other half into wedges
- Butter – 1/2 stick, cut in cubes
- Parsley – lots
Peel and devein that shrimp. I like to leave the tails on, but you can certainly take them off if you like. Then get them marinating with two cloves of grated garlic, a good drizzle of olive oil and some salt. Then let it sit for 20-30 minutes, you can let it sit longer, it won’t hurt.
Once your shrimp are all ready to go I would recommend dropping your pasta into some salted boiling water to start cooking, since the shrimp and sauce bit will only take maybe 10 mins. Just plan accordingly.
To start get your shrimp into a hot pan with a few teaspoons of olive oil and cook em for maybe 2 minutes on each side. You want them just about cooked through, since they’ll finish cooking in the butter sauce a little later on. Take those shrimp out and set them on a dish while you get the garlic butter going.
Toss your garlic and red pepper flakes into the same pan, you may need to add in a little extra olive oil. You want to get the garlic super fragrant but you don’t want it to burn, that’s not what we’re going for here. You’ll probably only need to cook it for about a minute. Once the garlic is super fragrant, like scenting up your whole house, you can add in the white wine and lemon juice and let it reduce for a minute or so. Once reduced by about half, drop the heat to low, and add in the butter. Stir and swirl the butter around in the pan so everything creates a cohesive sauce. You can then toss those shrimp back in and they’ll finish cooking from the heat of the pan. Then go ahead and toss in the pasta along with maybe 1/4 to 1/3 cup of the pasta cooking liquid. You want it saucy, so add in as much liquid as it needs.
I like to finish it all up with some fresh parsley and another spritz of lemon That’s it. Eat up!