Shrimp Scampi

Name: Shrimp Scampi
Yield: 4
Cuisine: Italian
Ingredients: 10 oz Pasta (10 ounces pasta, like shells, rigatoni, linguini, truly whatever shape you like (optional)) — optional; 0 pieces Kosher Salt (Kosher salt, freshly ground pepper); 2 tbsp Olive Oil (2 tablespoons olive oil, plus more for drizzling); 2 lb Shrimp (2 pounds large shrimp, peeled and deveined if using pasta, shell-on, head-on preferred if not); 8 tbsp Unsalted Butter (8 tablespoons unsalted butter); 1 piece Red Onion (1 small or 1/2 large red onion, finely chopped — up to 0.5); 8 cloves Garlic (8 garlic cloves, thinly sliced); ¾ tsp Red Pepper Flakes (¾ teaspoon crushed red pepper flakes or ½ thinly sliced jalapeno, serrano, habanero, etc (optional, only if you want it spicy) — up to 0.5) — optional; ½ cup White Wine (½ cup dry white wine); 1 tsp Fish Sauce (1 teaspoon fish sauce, I like megachef or red boat (optional)) — optional; ¾ cup Parsley (¾ cup parsley, finely chopped); ¼ cup Chives (¼ cup finely chopped chives); 1 piece Lemon (1 lemon, halved)

Classic Italian-American shrimp scampi featuring large shrimp cooked in butter, garlic, white wine, and lemon, often served with pasta.

Italian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian

Ingredients

For 4 servings

Pasta10 oz · 10 ounces pasta, like shells, rigatoni, linguini, truly whatever shape you like (optional) · optional
Kosher Salt0 pieces · Kosher salt, freshly ground pepper
Olive Oil2 tbsp · 2 tablespoons olive oil, plus more for drizzling
Shrimp2 lb · 2 pounds large shrimp, peeled and deveined if using pasta, shell-on, head-on preferred if not
Unsalted Butter8 tbsp · 8 tablespoons unsalted butter
Red Onion1 piece · 1 small or 1/2 large red onion, finely chopped — up to 0.5
Garlic8 cloves · 8 garlic cloves, thinly sliced
Red Pepper Flakes¾ tsp · ¾ teaspoon crushed red pepper flakes or ½ thinly sliced jalapeno, serrano, habanero, etc (optional, only if you want it spicy) — up to 0.5 · optional
White Wine½ cup · ½ cup dry white wine
Fish Sauce1 tsp · 1 teaspoon fish sauce, I like megachef or red boat (optional) · optional
Parsley¾ cup · ¾ cup parsley, finely chopped
Chives¼ cup · ¼ cup finely chopped chives
Lemon1 piece · 1 lemon, halved

Make it mine in the app

Steps

1If serving with pasta, cook pasta in a large pot of salted water until al dente. Drain, toss with a healthy drizzle of olive oil and toss so it doesn’t stick together; set aside. Usually, I’d have you do this after your pasta ingredients are cooked, but everything happens so fast I want the pasta to be ready.
2Season shrimp with salt and pepper; set aside (do not skip this step).
3Heat butter and 2 tablespoons olive oil in a large skillet over medium–high heat until butter is melted and foamy, about 2 minutes. Add the onion and sliced garlic and season with salt and pepper. Cook, stirring occasionally until the onion has softened and starting to brown on the edges and the garlic is completely softened, 4–6 minutes. If you wanted a spicy shrimp scampi, this is when I’d add the crushed red pepper flakes or fresh, sliced pepper.
4Add shrimp and toss in the hot fat until the shrimp is bright pink on the outside and starting to curl up (cute!), about a minute or so. Add white wine and fish sauce (if using), season again with salt and pepper and let it simmer around the shrimp, gently steaming and cooking them all the way through as the liquid reduces to create a thing that could only be described as “a very good sauce.”
5If serving with pasta, toss the shrimp and all it’s fantastic sauce with the parsley, chives and cooked pasta (do this in a bowl, do this in the skillet, wherever you have space). Toss, toss, toss! The whole thing should be saucy and glossy: two words that always belong together.
6Squeeze lemon over everything before serving, scatter more herbs if you like.