Shrimp Scampi

Name: Shrimp Scampi
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp dry breadcrumbs, if needed; 473 milliliters dry white wine; 4 sprigs fresh thyme; 7 cloves garlic, crushed and peeled; 907 grams or jumbo shrimp, peeled and deveined; 3 teaspoons kosher salt; 2 Tbsps freshly squeezed lemon juice; 177 milliliters extra-virgin olive oil; 118 milliliters chopped fresh Italian parsley; 118 milliliters shallots, peeled and chopped (about; 6 Tbsps unsalted butter

Shrimp Scampi might be just the Mediterranean recipe you are searching for. This main course has 572 calories, 32g of protein, and 41g of fat per serving. This pescatarian recipe serves 6. From preparation to the plate, this recipe takes around 35 minutes. A mixture of breadcrumbs, lemon juice, jumbo shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Shallot

Equipment you will use

Food Processor

Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes.

Ingredients you will need

Garlic

Shrimp

Thyme

Salt

Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt.

Ingredients you will need

Shrimp

Salt

Remove the shrimp and thyme from the skillet to the plate.

Ingredients you will need

Shrimp

Thyme

Equipment you will use

Frying Pan

Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.

Ingredients you will need

Lemon Juice

White Wine

Olive Oil

Shallot

Butter

Garlic

Sauce

Thyme

Water

Salt

Equipment you will use

Frying Pan

When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken.

Ingredients you will need

Breadcrumbs

Parsley

Butter

Shrimp

Sauce

Equipment you will use

Whisk

Frying Pan

Serve immediately.

Photograph by David Malosh

Equipment

Food Processor

Frying Pan

Whisk

Ingredients

Servings:

1Tbsp

dry breadcrumbs, if needed 473milliliters

dry white wine 4sprigs

fresh thyme 7cloves

garlic, crushed and peeled 907grams

or jumbo shrimp, peeled and deveined 3teaspoons

kosher salt 2Tbsps

freshly squeezed lemon juice 177milliliters

extra-virgin olive oil 118milliliters

chopped fresh Italian parsley 118milliliters

shallots, peeled and chopped (about 6Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Esperto Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.

Esperto Pinot Grigio

Brilliant straw color with reflections of gold. Crisp and clean with delicate nose of orange flower and wild rose with apricot, white peach and orange peel. Crisp, dry and well structured with golden apple and citrus.Wonderfully versatile. Excellent as an apertif and the perfect complement to light appetizers, salads, grilled chicken and fresh seafood. Enjoy well chilled.