Shrimp Scampi is a quick, easy and tasty dish to make. The main trick is to avoid overcooking the shrimp, which turns it hard and rubbery and destroys its delicate flavor. For that reason alone, it’s best to use the largest shrimp you can find. And the larger the shrimp, the more like actual scampi they’ll be (see Notes below). The dish will have better flavor if you use unpeeled shrimp and cook them with their the shells still on. But here in the US at least, that’s a recent “foodie” method of making the dish. Back in my childhood, the shrimp was cooked and served out of its shell. Less flavor, perhaps, but easier to gobble up, which is what we always did.
Ingredients
Serves 4 as a light main and 6 as an antipasto
750g/1-1/2 lb large or jumbo shrimp, peeled or in the shell
4 or 5 garlic cloves, minced or sliced
50g/3Tbs butter
Olive oil, enough to cover the bottom of the skillet
A generous splash of white wine, about 100ml/1/2 cup, or more if you want more sauce
To finish the dish:
The juice of half a lemon
A handful of fresh parsley, finely chopped
Freshly ground black pepper
Optional:
A peperoncino or a pinch of red pepper flakes
Directions
Melt the butter in the olive oil in a skillet over low heat.
Add the garlic (and peperoncino if using) and saute gently until the garlic is just beginning to brown.
Turn up the flame and add the shrimp. Toss for a minute or two, seasoning with salt and pepper as you go.
Add the white wine. Let simmer for a few minutes more, until the shrimp turns pink and loses its translucence.
The exact cooking t ime will depend on the size of the shrimp (see Notes below).
Remove the shrimp to a serving dish.
Add the lemon juice, parsley and freshly ground black pepper (and red pepper flakes if using) to the sauce remaining in the skillet and let simmer for another minute or so.
Nap the shrimp with the sauce and serve immediately, topped with more parsley and a few red pepper flakes if you like, with lots of crusty bread on the side for dipping.
