Believe it or not, shrimp scampi is something I’ve never made and rarely ordered in restaurants. I bought some shrimp recently thinking I’d make the Mexican shrimp that I love, but someone was grumbling about having something different, so I cruised through the NY Times cooking site, and found this. Serves 4:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- 1/8 teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp, shelled
- 1/3 cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta
In a large skillet over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta and enjoy!
Sorry I waited all this time before making scampi — it was easy and yummy! This all came together while the pasta was cooking.
In the comments online, a lot of people suggested cooking the shrimp shells with the wine to add flavor, so I upped the wine to 1 cup, put it in a small saucepan with the shells and simmered it for about 10 minutes while I was prepping the rest. Instead of serving the shrimp over pasta, I added the pasta and a little pasta water in the pan with the shrimp and tossed that together for a minute or two before serving it. That might have overcooked my shrimp a bit, so the recommendation would be to wait to add the shrimp until your pasta (linguini fini in this case) is cooked.
Great idea! Will do for the next batch
If you marinate the shrimp in olive oil, salt and lots of garlic, in the fridge, for at least an hour ahead of time, everything gets better!
You are correct Chef, but here everything is usually classified as shrimp…I’ve seen langoustine occasionally in NYC but very expensive.
Scampi and shrimp are 2 différents species
Scampi are langoustines are mostly the same size
Schrimp are crevettes which come in deferents size on the market
Both are very expensive, but I have not seeing fresh langoustine (not cooked) in the US