Shrimp scampi is succulent seafood and tomatoes mixed in a tangy lemon garlic sauce which pairs nicely with angel hair pasta.
ingredient
- 1 pound shrimp, peeled and deveined, 16/20 count
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, cold, divided
- ½ cup shallots, ⅛" dice
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- ⅓ cup lemon juice
- ½ cup dry white wine, chardonnay recommended
- ½ cup diced roma tomato, ¼" dice
- 1 tablespoon minced parsley, plus more for garnish
Directions
- Defrost Shrimp – If using frozen shrimp, place them in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in room temperature water until defrosted. Shake to remove excess moisture. In a medium bowl, combine the shrimp with salt and pepper.
- Cook Aromatics – Heat a large skillet over medium-low heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter melts, add shallots, garlic, and red pepper flakes (if using). Stir and cook until shallots are tender and garlic is fragrant but not browned, about 2 minutes.
- Cook Shrimp – Add the shrimp to the pan in a single layer, and turn the heat up to medium. Saute for 2 minutes, not moving. Flip the pieces using tongs and finish cooking, about 1 minute. Transfer to a clean bowl.
- Reduce Sauce – Turn the heat up to medium-high. Add in lemon zest, lemon juice, and wine. Bring to a boil and allow the sauce to reduce by half, about 4 to 6 minutes.
- Thicken Sauce – Turn the heat down to low and whisk in 3 tablespoons of cold butter. This process creates a slightly thickened and emulsified consistency.
- Combine Ingredients – Add cooked shrimp, tomatoes, and parsley. Stir and cook until warmed through, about 1 to 2 minutes.
- To Serve – Garnish with black pepper and fresh parsley. Serve with lemon wedges, crusty bread, or pasta.
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