Serves 4
45 min
Shrimp Scampi
Recipe GLPR7635bdc2075f5e
Succulent large shrimp tossed in a bright, buttery lemon-wine sauce infused with garlic, finished with a golden garlic breadcrumb topping and fresh parsley. A classic Mediterranean seafood dish that's elegant yet simple to prepare.
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Ingredients
1.5 lb. large shrimp, peeled and deveined
9 cloves garlic, divided (5 finely chopped, 4 grated)
7 tbsp. unsalted butter, divided
0.5 cup panko bread crumbs
3 tsp. finely grated lemon zest, divided
1 tbsp. extra-virgin olive oil
0.5 tsp. crushed red pepper flakes
0.5 cup dry white wine
2 tbsp. fresh lemon juice
0.333 cup fresh parsley, finely chopped, plus more for serving
Salt to taste
Black pepper to taste
Directions
In a large bowl, combine the peeled and deveined shrimp with 2 grated garlic cloves. Season generously with salt and black pepper, tossing to coat evenly. Cover and refrigerate for at least 15 minutes, but no longer than 30 minutes.
While shrimp chills, melt 2 tablespoons butter in a small skillet over medium-low heat. Once the foam subsides, add the remaining 2 grated garlic cloves and cook, stirring constantly, until very fragrant, about 2 minutes. Do not allow the garlic to brown.
Add the panko bread crumbs to the skillet and stir continuously, tossing occasionally, until the mixture is deeply golden brown and toasted, about 4 to 5 minutes. Stir in 1 teaspoon of lemon zest, season with a generous pinch of salt, and mix well. Transfer the garlic breadcrumb mixture to a small bowl and set aside.
In a large skillet over medium heat, melt 2 tablespoons butter until it foams. Working in batches if necessary to avoid overcrowding, add the seasoned shrimp and cook, tossing occasionally, until the shrimp are opaque and just pink throughout, 2 to 3 minutes (internal doneness: shrimp should reach 145°F). Transfer the cooked shrimp to a plate using a slotted spoon.
In the same skillet over medium-high heat, pour in the olive oil and heat until shimmering, about 1 minute. Sprinkle in the red pepper flakes and add the remaining 5 chopped garlic cloves. Cook, stirring frequently, until the garlic begins to brown slightly, 2 to 3 minutes.
Pour in the dry white wine, lemon juice, and remaining 2 teaspoons lemon zest. Bring to a gentle simmer and cook, stirring occasionally, until the liquid reduces by about one-third, approximately 3 minutes. Reduce the heat to medium-low.
Remove the skillet from direct heat and swirl in the remaining 3 tablespoons butter one tablespoon at a time, stirring gently until each addition is fully incorporated and the sauce becomes glossy and emulsified. Stir in the fresh parsley and mix to combine.
Return the cooked shrimp and any accumulated liquid to the skillet and toss gently to coat in the sauce. Cook over medium-low heat, stirring occasionally, until the shrimp is warmed through, about 2 minutes.
Transfer the shrimp scampi to serving plates or a platter. Sprinkle generously with the garlic breadcrumb topping and garnish with additional fresh parsley. Serve immediately.
