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:

Quickview
585k Calories
32g Protein
40g Total Fat
8g Carbs
10% Health Score
Limit These
Calories
585k
29%

Fat
40g
62%

  Saturated Fat
11g
70%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
411mg
137%

Sodium
2167mg
94%

Alcohol
8g
46%

Get Enough Of These
Protein
32g
64%

Selenium
73µg
105%

Vitamin K
99µg
95%

Manganese
0.85mg
42%

Vitamin E
5mg
39%

Phosphorus
336mg
34%

Calcium
257mg
26%

Iron
4mg
24%

Vitamin C
18mg
22%

Copper
0.45mg
22%

Zinc
3mg
22%

Vitamin B12
1µg
19%

Magnesium
67mg
17%

Vitamin A
804IU
16%

Vitamin B6
0.18mg
9%

Potassium
301mg
9%

Folate
32µg
8%

Vitamin B3
1mg
6%

Fiber
1g
4%

Vitamin B5
0.38mg
4%

Vitamin B1
0.06mg
4%

Vitamin B2
0.06mg
4%

Vitamin D
0.21µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Shrimp Scampi Roll Ups | Delish

 

Shrimp Scampi - Cooked by Julie episode 231

 

Shrimp Scampi: Classy Cookin' with Chef Stef

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Strawberry Lemon Ricotta Pancakes

Taste and Tell Blog

Raspberry Sticky Buns

A Spicy Perspective

Peach, Blueberry, Gorgonzola and Toasted Walnut Grilled Pizza Salad

Creative Culinary

Autumn Fruit and Nut Oatmeal

Budget Bytes

Apricot Rum Balls

Eating Well