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Shrimp Scampi

By

Courtesy of Lidia Bastianich

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Ingredients

  • 3 shallots, peeled and chopped (about 1/2 cup)
  • 7 cloves of garlic, crushed and peeled
  • 3/4 cup EVOO
  • 2 lbs extra large or jumbo shrimp, peeled and deveined.
  • 4 sprigs fresh thyme
  • 2 1/2 tsp kosher salt
  • 2 cups dry white wine
  • 2 tbs freshly squeezed lemon juice
  • 6 tbs unsalted butter
  • 1/2 cup chopped fresh Italian parsley
  • 1 tbs dry breadcrumbs, if needed

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1. Combine the shallots, 5 cloves of garlic and 2 tbs of the EVOO in a mini food processor. Process to make a smooth paste.

2. Pour 6 tbs EVOO and the remaining garlic into large skillet over med high heat. Let the garlic sizzle for a minute, then add half the shrimp and all of the thyme. Season with 1/2 tsp salt and cook until the shrimp are seared but not fully cooked, 1-2 min. Remove to a plate and repeat with the remaining shrimp and another 1/2 tsp salt. Remove the shrimp and thyme from the skillet
to the plate.

3. Add the remaining 4 tbs EVOO and the garlic shallot paste to the same skillet set over med heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 tsp salt, 4 tbs butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4-5 min.

5. 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, 2-3 min. 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.

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