You know those days when you crave something comforting yet elegant? That’s when this Easy Creamy Garlic Butter Shrimp Scampi comes to the rescue—imagine the silky embrace of butter and garlic dancing around plump shrimp, a dish that’s as luxurious as it is quick to whip up. I once made this for a last-minute dinner party, and let’s just say, the compliments kept flowing faster than the wine!
Steps
- In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, about one minute.
- Pour in dry white wine or broth, then season with kosher salt, crushed red pepper flakes, and black pepper. Bring the mixture to a simmer and allow the wine to reduce by half, approximately two minutes.
- Introduce the shrimp to the skillet and cook until they just turn pink, about 2 to 4 minutes depending on their size.
- Stir in chopped parsley and freshly squeezed lemon juice. Serve the shrimp scampi over cooked pasta or alongside crusty bread.
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine or broth
- 3/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper, to taste
- 1
Nutritional Values
1256 calories | 56 grams fat | 20 grams saturated fat | 0 grams trans fat | 28 grams monounsaturated fat | 4 grams polyunsaturated fat | 12 grams carbohydrates | 4 grams dietary fiber | 4 grams sugars | 160 grams protein | 2380 milligrams sodium
FAQ
- What is the origin of shrimp scampi?
- Shrimp scampi originated from Italian cooks in the United States who replaced scampi, a lobster-like crustacean, with shrimp while retaining the original name. This adaptation led to the classic dish we know today.
- How do I prevent the shrimp from becoming rubbery?
- To avoid rubbery shrimp, cook them just until they turn pink all over, but not so long that they curl into tight rounds with a tough texture.
- Can I use something other than white wine in this recipe?
- Yes, you can substitute white wine with broth if you prefer not to use alcohol.
- How can I enhance the flavor of the sauce?
- One tip is to simmer the shrimp shells in the wine for about 10 minutes, then strain and discard the shells. This enriched wine can then be used in the recipe for added flavor.
- What can I do if the sauce doesn’t stick well to the pasta?
- To help the sauce adhere to the pasta, add half a cup of the pasta cooking water to the pan after adding the wine. The starch in the water will slightly thicken the sauce, allowing it to cling better to the pasta.
Tips
- To enhance the sauce’s flavor, consider simmering the shrimp shells in extra wine for about 10 minutes, then strain and discard the shells before using the enriched wine in the recipe.
- For a sauce that clings better to pasta, add half a cup of cooked pasta water to the pan after the wine. The starch in the pasta water will help thicken the sauce. You might also want to add 1-2 more tablespoons of butter or olive oil.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes to suit your taste.
- Experiment by adding vegetables like broccolini or asparagus for added flavor and nutrition. Reduce the shrimp to 1 pound if you choose to include these veggies.
Equipment
- Large Skillet – A high-quality, non-stick skillet suitable for sautéing shrimp and making sauce.
- Garlic Press – If you don’t already have one, a garlic press can be useful for mincing garlic quickly.
- Citrus Juicer – For freshly squeezing lemon juice.
- Fine Mesh Strainer – Useful for straining the shrimp shells from the wine if you choose to follow the suggestion to enhance the sauce.
- Cooking Tongs – Handy for turning the shrimp and tossing pasta with the sauce.
