Shrimp Scampi
Shrimp Scampi is a main course that serves 6. Watching your figure? This pescatarian recipe has 572 calories, 32g of protein, and 41g of fat per serving. For $4.91 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have dry breadcrumbs, garlic, kosher salt, and a few other ingredients on hand, you can make it. Only a few people really liked this Mediterranean dish. This recipe is liked by 8 foodies and cooks. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 52%, this dish is solid. Users who liked this recipe also liked Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi, Shrimp Scampi, and Shrimp Scampi.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon dry breadcrumbs, if needed
2 cups dry white wine
4 sprigs fresh thyme
7 cloves garlic, crushed and peeled
2 pounds extra-large or jumbo shrimp, peeled and deveined
2 1/2 teaspoons kosher salt
2 tablespoons freshly squeezed lemon juice
3/4 cup extra-virgin olive oil
1/2 cup chopped fresh Italian parsley
3 shallots, peeled and chopped (about 1/2 cup)
6 tablespoons unsalted butter
Equipment:
food processor
frying pan
whisk
Cooking instruction summary:
Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste. Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate. Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes. When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately. Photograph by David Malosh
Step by step:
1. Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste.
2. Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat.
3. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes.
4. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt.
5. Remove the shrimp and thyme from the skillet to the plate.
6. Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.
7. When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken.
8. Serve immediately.
9. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
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