Serves 4
30 min
Classic Shrimp Scampi
Recipe GLPR1d0fd56da9fc50
This elegant yet simple Italian-inspired dish features succulent large shrimp seared in a buttery garlic and white wine sauce, finished with fresh lemon juice, parsley, and a hint of red pepper. Serve with toasted baguette slices to soak up the delicious pan sauce.
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Ingredients
1 pound large shrimp, shelled and deveined
6 tablespoons unsalted butter
3 large garlic cloves, minced
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 baguette, sliced
1 lemon, cut into wedges
Directions
Preheat your oven to 375°F. Arrange baguette slices on a baking sheet, lightly brush with oil or butter, and toast for 4-5 minutes until golden and crispy. Set aside.
Pat the shrimp dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once foaming, add the shrimp in a single layer and cook for 1-2 minutes per side until they just turn pink and opaque (shrimp will reach a safe internal temperature of 160°F). Transfer to a clean plate.
Reduce heat to medium. Add the remaining 4 tablespoons of butter to the skillet and melt. Stir in the minced garlic and crushed red pepper, cooking for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Let the wine reduce for 1-2 minutes.
Return the cooked shrimp to the skillet along with any accumulated juices. Add the fresh lemon juice and toss gently to coat. Warm through for about 1 minute.
Remove from heat and stir in the grated Parmigiano-Reggiano cheese and fresh chopped parsley. Taste and adjust seasoning as needed.
Divide the shrimp and sauce among four serving bowls. Serve immediately with toasted baguette slices and lemon wedges on the side.
