I did not love this recipe, sadly :( It didn't have enough flavor for me, I guess.
Shrimp Scampi
Credit: Larry Nighswander
SERVES 6
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
2 lbs. large shrimp, peeled, deveined, and butterflied
1 cup flour
1 cup extra-virgin olive oil
1 1⁄2 cups dry white wine
1 tbsp. worcestershire sauce, or more to taste
5 cloves garlic, peeled and minced
Juice of 1 1⁄2 lemons (about 5 tbsp.)
1⁄2 cup chicken stock
1⁄4 lb. butter, cut into small pieces
Salt and freshly ground black pepper
2 tbsp. minced fresh parsley
1. Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high heat. Working in batches, sauté shrimp until just golden, about 2 minutes. Transfer to a paper-towel–lined plate to absorb excess oil. Repeat process until all shrimp have been sautéed.
2. Drain and discard excess oil from pan, then stir in wine, worcestershire sauce, garlic, lemon juice, and stock. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium and add shrimp to reheat, tossing to coat well with sauce, about 1 minute. Sprinkle with parsley just before serving. Serve over linguine, if you like.
Ratings & Reviews (6)
I made this last night and it was delicious. Pretty much stuck with the recipe, except I added some crushed red pepper and some Old Bay. Will make it again, for sure.
Something was off, like the first review, it was bland not enough garlic and like the second review should have added red pepper flakes. Would not make this recipe again.
I make a similar shrimp dish, and need to test this one out myself, but a suggestion for those who find this bland: marinate the shrimp. It only needs a little time--not more than a half hour or so--just peel, devein, and butterfly it, then marinate it in a combination of olive oil, salt, and some of the minced garlic (which you can then strain out to use in the main dish). The shrimp absorbs the flavor of the garlic, and a bit of the saltiness, which really helps to make the whole thing come together.
This is our favorite shrimp scampi recipe. very flavorful. I add some red pepper flakes for some extra punch.
We didn't have any wine so we substituted with vinegar and extra chicken stock. We also used 7 cloves of garlic because... well garlic is delicious. And our final divergence from the recipe: we sauteed mushrooms and onions in the pan before making the sauce. Anyway ours turned out wonderfully, I highly recommend playing around with this recipe.
Shrimp Scampi
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