This is a delicious recipe for shrimp scampi! The sauce is rich, yet not over-powering, and the flavors are to die for. I always pair this with rice pilaf and my husband and I eat it sometimes for our “date night in”. I always try to get my ingredients prepped and ready ahead of time, because the cooking process is fairly quick with this dish, but the prepping takes a little more time. It is worth every bit of effort and leaves you feeling like you’ve just eaten at a very fancy restaurant.
Slightly adapted from Cooks Illustrated
Serves: 3 to 4
Time: About 25 minutes
- 2 tablespoons extra-virgin olive oil
- 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, and tails removed
- 3 tablespoons unsalted butter
- 4 medium garlic cloves, minced or pressed
- 2 tablespoons juice from 1 lemon
- 1 tablespoon dry vermouth
- 2 tablespoons minced fresh parsley leaves
- Pinch cayenne pepper
- Salt and pepper
- Heat 1 tablespoon of oil in a 12-inch skillet over high heat until shimmering. Swirl to coat pan. Add half the shrimp and cook, stirring occasionally, until opaque and just cooked through, about 2 minutes. Transfer the shrimp to a medium bowl. Repeat with the remaining oil and shrimp.
- Return the empty skillet to medium-low heat. Melt 1 tablespoon of the butter in the pan. When the foaming subsides, add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off the heat, add the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter, add the parsley and cayenne, and season with salt and pepper to taste. Return the shrimp and their juices to the skillet. Toss to combine and serve immediately, with the rice pilaf.
Time: About 40 minutes
- 1 1/2 cups basmati rice
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- Black pepper to taste
- 2 to 3 tablespoons unsalted butter
- 1 small onion, minced
- Place the rice in a bowl and cover with water. Swish the rice around and then carefully holding onto it, pour off the water. Do this until the water runs almost clear. Drain the rice in a colander and set aside.
- Bring the 2 1/2 cups water to a boil, covered, in a small saucepan over medium-high heat. Add the salt and pepper; cover to keep hot. Meanwhile, heat the butter in a large saucepan over medium heat until the foam begins to subside; add the onion and saute until softened but not browned, about 4 minutes. Add the rice and stir to coat the grains with butter; cook until the edges of the grains begin to turn translucent, about 3 minutes. Stir the hot seasoned water into the rice, return to a boil, then reduce the heat to low, cover, and simmer until all the water is absorbed, 14 to 18 minutes. Off the heat, remove the lid, and place a clean kitchen towel folded in half over the pan and replace the lid Let stand at least 10 minute, and then fluff the rice with a fork and serve with the shrimp.