RecipesIngredients

Shrimp Scampi

Shrimp Scampi

This dish is made using plump, pink shrimp and is usually served over a heaping bowl of pasta; however, sometimes the pasta can detract from the delectable simplicity of this dish. The shrimp is the main event, so in this recipe, it's treated as such.

Ingreadient

• 1 1/2 lb. large shrimp, peeled, deveined
• 9 cloves garlic, 5 finely chopped, 4 grated, divided
• Kosher salt
• Freshly ground black pepper
• 7 Tbsp. unsalted butter, divided
• 1/2 c. panko bread crumbs
• 3 tsp. finely grated lemon zest, divided
• 1 Tbsp. extra-virgin olive oil
• 1/2 tsp. crushed red pepper flakes
• 1/2 c. dry white wine
• Juice of 1 lemon
• 1/3 c. fresh parsley, finely chopped, plus more for serving

Direction

1. In a large bowl, toss shrimp and 2 grated cloves garlic; generously season with salt and black pepper. Refrigerate until ready to use.
2. In a small skillet over medium low heat, melt 2 tablespoons butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.
3. Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 teaspoon lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.
4. In a large skillet over medium heat, melt 2 tablespoons butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.
5. In same skillet over medium-high heat, heat oil until shimmering. Add red pepper and remaining 5 chopped cloves garlic and cook, stirring, until garlic has begun to brown, 2 to 3 minutes.
6. Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 tablespoons butter, 1 tablespoon at a time, until butter emulsifies into sauce. Add parsley and stir to combine.
7. Step 7Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.
8. Step 8Top with garlic bread crumbs and parsley.