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Shrimp: Garlicky Shrimp Scampi

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Sautéed jumbo shrimp in a buttery, white wine sauce — this dish is delicious served over pasta, rice, creamy grits, or even just a bed of sautéed spinach. The addition of a tablespoon of briny capers and a few pinches of red pepper flakes really elevate the flavors in this dish."

List of Ingredients

â—¦ 1 ½ pounds jumbo or extra-large shrimp
â—¦ ½ cup all-purpose flour
â—¦ Kosher salt and freshly ground pepper
â—¦ 2 tablespoons olive oil, plus more as needed
â—¦ 12 tablespoons unsalted butter
â—¦ 3 cloves garlic, minced
â—¦ ¼ cup dry white wine
â—¦ Finely grated zest from 1 lemon
â—¦ 2 tablespoons fresh lemon juice
â—¦ 2 tablespoons finely chopped fresh flat-leaf parsley
â—¦ Lemon wedges for serving


Recipe

Peel and devein the shrimp, leaving the tail segment intact. In a shallow bowl, stir together the flour, ½ teaspoon salt, and ¼ teaspoon pepper.

In a large, nonreactive frying pan, heat the oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the hot oil and cook, turning occasionally, until opaque throughout when pierced with the tip of a knife, about 3 minutes. Transfer to a plate and tent with aluminum foil to keep warm. Repeat with the remaining shrimp, adding more oil as needed.

Reduce the heat to medium-low. Heat 2 tablespoons of the butter and the garlic together in the pan, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes.

Add the wine and the lemon zest and juice and bring to a boil over high heat. Cook until reduced by half, about 1 minute. Reduce the heat to very low. One tablespoon at a time, whisk in the remaining 10 tablespoons butter, letting each addition soften into a creamy emulsion before adding more.

Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season the sauce with salt and pepper. Transfer to a warmed serving dish and sprinkle with the parsley. Serve at once, passion the lemon wedges on the side.


Makes 4 servings