Shrimp Scampi for Two (America's Test Kitchen)

By zircon50

Ingredients

• 4 1/2 teaspoons salt
• 1 tablespoon sugar
• 12 ounces shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
• 4 1/2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine
• 2 sprigs fresh thyme
• 4 1/2 teaspoons lemon juice, plus lemon wedges for serving
• 1/2 teaspoon cornstarch
• 4 garlic cloves, sliced thin
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon pepper
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 1/2 teaspoons chopped fresh parsley

Preparation

Step 1

Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time in step 3 by 1 to 2 minutes. We prefer untreated shrimp, but if your shrimp are treated with sodium or preservatives like sodium tripolyphosphate, skip the brining in step 1 and add 1/8 teaspoon of salt to the sauce in step 4. Serve with crusty bread.

1. Dissolve salt and sugar in 2 cups cold water in container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.

2. Heat 1 1/2 teaspoons oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 4 minutes. Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 1/3 cup). Wipe out skillet with paper towels.

3. Combine lemon juice and cornstarch in small bowl. Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat, and using slotted spoon, transfer shrimp to bowl.

4. Return skillet to medium heat, add lemon juice–cornstarch mixture and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.