Shrimp Scampi

Since they are not found in the United States the seafood was switched to shrimp, and now the name refers to the garlic and white wine butter sauce it’s served in, typically tossed together with pasta.

While the garlic-heavy butter-emulsified sauce is the perfect pairing for pasta I also love serving it as an appetizer with shrimp and grilled bread or serving it ladled over a cheesy risotto.

Shrimp Scampi

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Prep Time 10 mins

Cook Time 20 mins

Serves 4

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, thinly sliced
• 2 cups white wine
• 1½ tablespoons freshly squeezed lemon juice
• 8 tablespoons unsalted butter, cut into ½” pieces
• 1 pound jumbo shrimp, 16/20 per pound, peeled & deveined
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons chopped flat-leaf parsley
• ¾ pound mafalde or linguine pasta

Instructions:

• Place a large sauté pan over medium heat, add the olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan. Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
• Return the pan to medium-high heat; add the garlic and stir until fragrant, about 30 seconds. Stir in the wine and let reduce by a third. Add the lemon juice stir, cooking for about 5 more minutes. Remove from the heat. Whisk in the butter one piece at a time, stirring until melted and emulsified into the sauce.
• Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and return to the pot.
• Stir in the parsley. Season to taste with salt and pepper. Add the pasta to the scampi sauce tossing to combine. Divide among warmed pasta bowls, spooning any additional sauce over the top.

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