Introduction:
Shrimp scampi is a classic dish that combines succulent shrimp with a rich, buttery garlic sauce, creating a meal that’s both elegant and comforting. Whether you’re a seasoned chef or a home cook looking to impress, this timeless recipe is a crowd-pleaser that’s surprisingly simple to prepare. In this article, we’ll explore the origins of shrimp scampi, share tips for selecting the freshest ingredients, and walk you through the steps to create a restaurant-quality dish right in your own kitchen. Get ready to elevate your culinary skills and indulge in the irresistible flavors of shrimp scampi!
Ina Garten Shrimp Scampi
A classic and flavorful shrimp scampi dish with lemon, garlic, and butter, perfect for a quick and delicious meal.
Equipment
- large pot
- large skillet
- cutting board
- Chef's knife
- measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
- colander
Ingredients
For the Shrimp Scampi
- 1 pound Large shrimp Peeled and deveined.
- 4 tablespoons Unsalted butter Divided.
- 2 tablespoons Olive oil For sautéing.
- 4 cloves Garlic Minced.
- 1/4 teaspoon Red pepper flakes Optional, for heat.
- 1 Lemon zest Zest of 1 lemon.
- 1 Lemon juice Juice of 1 lemon.
- to taste Salt and black pepper For seasoning.
- 1/4 cup Vegetable broth As a substitute for white wine.
- 1/4 cup Fresh parsley Chopped, for garnish.
For Serving
- Cooked linguine or spaghetti For serving.
- Lemon wedges For garnish.
Instructions
- Bring a large pot of salted water to a boil.
- Add linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
- Increase the heat to medium-high and add shrimp. Season with salt and pepper. Cook for 2-3 minutes until pink.
- Pour in vegetable broth and bring to a simmer. Cook for 2 more minutes until shrimp are cooked through.
- Stir in lemon juice, lemon zest, and remaining 2 tablespoons of butter until melted.
- Add cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water as needed.
- Remove from heat and stir in chopped parsley.
- Serve hot with lemon wedges on the side.
Notes
This shrimp scampi is best served immediately, but leftovers can be stored in an airtight container for up to 2 days.
