Elise Bauer's Shrimp Scampi
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1 tbsp lemon juice
- salt
- freshly ground black pepper to taste
- 2 tablespoons finely chopped parsley
- 1 pound large (16-20 count) raw shrimp shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
- 2 tbspâ olive oil
- 2-3 tbspâ butter
- 3-4 garlic cloves slivered or 1 tbsp minced garlic
- 1/4 to 1/2 teaspoon red pepper flakes (less or more to
- 1/2 cup white wine (i recommend a dry white wine such as a
- Carbohydrate 0.315601875365038 g
- Cholesterol 0 mg
- Fat 0.0164424999874782 g
- Fiber 0.0827499991888155 g
- Protein 0.0684062499734159 g
- Saturated Fat 0.00296499999790776 g
- Serving Size 1 1 Serving (117g)
- Sodium 1.09106249916631 mg
- Sugar 0.232851876176223 g
- Trans Fat 0.00455124999621177 g
- Calories 1 calories
Step-by-step
- Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.
- Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.
- Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.
- Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine. Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).
A Weeknight Wonder: My Go-To Shrimp Scampi Recipe
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are quick, easy, and most importantly, delicious. This shrimp scampi recipe fits the bill perfectly. It’s become a staple in our household, a weeknight warrior that consistently delivers on flavor without demanding hours of my attention. The best part? Even my picky eaters gobble it up!
The beauty of this dish lies in its simplicity. A few key ingredients – plump shrimp, fragrant garlic, a splash of white wine, and a touch of lemon – combine to create a symphony of flavors. It's incredibly versatile too. Serve it over pasta for a comforting meal, alongside crusty bread for a simple appetizer, or even on top of rice for a lighter option. I personally love it with a side of steamed asparagus – the slight bitterness of the asparagus perfectly complements the richness of the scampi.
One of the things I appreciate most about this recipe is its flexibility. Don't have white wine on hand? No problem! Chicken broth or even just extra lemon juice can easily substitute. Feeling adventurous? Toss in some cherry tomatoes or spinach for extra color and nutrients. The core components remain the same, but you have the freedom to customize it to your liking and what you have available in your pantry.
Beyond the ease and deliciousness, there's a certain satisfaction in creating something so flavorful from just a handful of ingredients. It's a reminder that sometimes, the simplest dishes are the most rewarding. The aroma alone, as the garlic sizzles in the pan and the wine simmers, is enough to transport you to a cozy Italian trattoria. It’s a small escape, a moment of culinary peace in the midst of a busy week. And that, my friends, is priceless.
Beyond the Plate: This recipe has become more than just a meal; it's a connection to my family. It's the dish I whip up when I want to create a little bit of magic on a busy weeknight, a way to show my loved ones that even in the midst of chaos, there's always time for a delicious, home-cooked meal. The simple act of preparing this dish, the rhythmic chopping of garlic, the sizzle of the shrimp in the pan, it's meditative, almost therapeutic. And seeing my family enjoy it, that’s the best reward.
So, if you're looking for a quick, easy, and incredibly flavorful weeknight meal, look no further. This shrimp scampi is the perfect solution. It’s a recipe that’s as versatile as it is delicious, allowing you to personalize it to your taste preferences. Give it a try, and I’m confident it will become a staple in your kitchen too.
Tips and Tricks:
- Shrimp Size Matters: Using large shrimp (16-20 count per pound) ensures that they cook quickly and evenly.
- Don't Overcook: Overcooked shrimp become tough and rubbery. Cook them just until they turn pink and opaque.
- Fresh Herbs are Key: Fresh parsley adds a bright, vibrant flavor that's essential to this dish.
- Wine Selection: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best.
- Spice Level: Adjust the amount of red pepper flakes to your liking. Start with a small amount and add more if you prefer a spicier dish.
This shrimp scampi is more than just a recipe; it's an experience. It’s a testament to the fact that delicious food doesn't have to be complicated. Sometimes, the simplest ingredients, expertly combined, create the most unforgettable flavors. And that, in the end, is what cooking is all about.
