How To Make The Best Shrimp Scampi In Your City
Your City: Here is one of the best Shrimp Scampi recipes out there!
What Most People Don’t Know About Making Shrimp Scampi
- Use Large Shrimp for Best Results: Large shrimp (jumbo or extra-large) hold up better in the cooking process, remaining juicy and tender while absorbing the flavors of the sauce.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Sautéing them just until they turn pink and opaque ensures they stay tender and juicy, not rubbery.
- Deglaze the Pan with White Wine: Adding white wine to the hot pan after cooking the shrimp lifts the flavorful browned bits and enhances the sauce with depth and acidity.
Ingredients
- 1 lb. large shrimp, peeled and deveined
- Bald Buck Seasoning and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1/4 cup unsalted butter
- 1/4 cup fresh parsley, chopped
- 8 oz. linguine or spaghetti, cooked according to package instructions
- Lemon wedges, for serving
Instructions
- Cook the Shrimp: Season the shrimp with Bald Buck Seasoning and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits.
- Make the Sauce: Add lemon juice and butter to the skillet, stirring until the butter is melted and the sauce is smooth.
- Finish with Shrimp: Return the shrimp to the skillet, tossing to coat in the sauce. Cook for 1–2 more minutes until heated through.
- Combine with Pasta: Toss the shrimp and sauce with cooked pasta until well combined.
- Serve: Garnish with chopped parsley and lemon wedges. Serve hot and enjoy your shrimp scampi!
