Description
Better-than-traditional shrimp scampi without wine! My secret ingredient creates incredible depth of flavor in just 20 minutes.
Ingredients
- 1 1/2 pounds extra large/jumbo shrimp (16-25 per pound), preferably shell-on
- 1/2 cup stock (shrimp, vegetable or chicken stock) OR 1 cup stock if making fortified version (see notes)
- 6 tablespoons butter
- 6 cloves garlic, minced
- 3/4 teaspoon kosher salt, plus more, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 2 tablespoons flat leaf parsley, diced
- Baguette, for serving
Instructions
- Prep the shrimp: Peel shrimp, keeping tails intact if serving with bread (remove if serving with pasta). Pat completely dry with paper towels.
- Make the base: Melt butter in large skillet over medium heat. Add garlic, salt, pepper, and chili flakes. Sauté gently until softening and fragrant, about 2 minutes.
- Add stock: Pour in stock and bring to simmer. Let reduce about 2 minutes.
- Cook shrimp: Add shrimp and cook until just pink, 2-4 minutes depending on size.
- Finish: Stir in herbs and lemon juice. Taste and adjust seasoning. Pile on platter with baguette for dipping.
Notes
For Fortified Stock (optional but recommended): Brown shrimp shells in 2 tablespoons olive oil over medium-high heat for 5 minutes. Add 1 cup vegetable or chicken stock, bring to boil, simmer 10 minutes until reduced by half. Strain and use in recipe.
Don't overcook the shrimp: Look for pink color and slight curl - that's your cue to take the pan off heat and add lemon and herbs.
Go easy on the lemon: In testing, I found this dish surprisingly easy to over-citrus. You can always add more but you can't take it back. Start with the amount called for, then taste.
Serving Suggestions:
As an appetizer: Serve family-style with my garlic bread baguette.
As a main course: Toss with linguine or your favorite pasta. You might want to double the sauce if going this route.
Low-carb option: Serve over zucchini noodles, cauliflower rice, or simply with a side salad.
Storage and Leftovers Leftover shrimp scampi keeps in the fridge for 2-3 days, though I'd recommend eating it within a day for best texture. Reheat gently with a splash of water or stock to loosen the sauce. Please don't blast it in the microwave or you'll end up with rubber shrimp.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American