WHY THIS SHRIMP SCAMPI RECIPE WORKS
Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them moist and juicy. Then we poach them in wine rather than sauté them, so they cook evenly and gently. To get good seafood flavor into the sauce, we make a stock from the shrimp shells. And for potent garlic flavor, we use a generous amount of sliced garlic—too much-minced garlic made the sauce grainy. Finally, to keep the sauce silky and emulsified, we added a teaspoon of cornstarch. Emulsifying with cornstarch means that we can use a little less butter, so the sauce isn’t overly creamy.
GATHER YOUR INGREDIENTS
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 ½ pound shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
- 2 tablespoons extra-virgin olive oil
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 3 tablespoons lemon juice, plus lemon wedges for serving
- 1 teaspoon cornstarch
- 8 garlic cloves, sliced thin
- ½ teaspoon red pepper flakes
- ¼ teaspoon pepper
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 tablespoon chopped fresh parsley
KEY EQUIPMENT
- Slotted Spoons
- Measuring Spoons
- All-Purpose Whisks
- Chef's Knives
- Traditional Skillets
- Liquid Measuring Cups
BEFORE YOU BEGIN
For shrimp scampi recipe, extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time in step 3 by 1 to 2 minutes. We prefer untreated shrimp, but if your shrimp are treated with sodium or preservatives like sodium tripolyphosphate, skip the brining in step 1 and add 1/4 teaspoon of salt to the sauce in step 4. Serve the shrimp scampi with crusty bread.
SHRIMP SCAMPI RECIPE INSTRUCTIONS
To make this recipe to shrimp scampi, dissolve salt and sugar in 1-quart cold water in a large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, frequently stirring, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, occasionally stirring, for 5 minutes. Strain mixture through a colander set over a large bowl. Discard shells and reserve liquid (you should have about 2/3 cup)—Wipeout skillet with paper towels.
To make shrimp scampi sauce, combine lemon juice and cornstarch in a small bowl. Heat remaining one tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, occasionally stirring, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, occasionally stirring, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and, using a slotted spoon, transfer shrimp to a bowl.
Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately. here you have a delicious recipe for shrimp scampi.
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