Shrimp Scampi

Ingredients:

3 shallots, peeled and chopped (about ½ cup)

7 garlic cloves, crushed and peeled

¾ cup extra-virgin olive oil

2 pounds extra-large or jumbo shrimp, peeled and deveined

4 sprigs fresh thyme

2½ teaspoons kosher salt

2 cups dry white wine

2 tablespoons freshly squeezed lemon juice

6 tablespoons unsalted butter

½ cup chopped fresh Italian parsley

1 tablespoon dry bread crumbs, if needed

Instructions:

Step 1

Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini–food processor.

Process to make a smooth paste.

Step 2

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

Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs.

Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes.

Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt.

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

Step 3

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, about 2 to 3 minutes.

Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water.

Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.

Step 4

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, about 2 to 3 minutes.

Stir in the parsley.

If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

Notes:

Shallot-Garlic Paste: Creating a smooth paste from shallots and garlic adds depth of flavor to the dish. This paste forms the base of the sauce.

Cooking Shrimp: Searing the shrimp in batches ensures they’re cooked evenly without overcrowding the skillet. It’s important not to fully cook them at this stage to prevent toughness.

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Building Flavor: The sauce is enriched with white wine, lemon juice, butter, and fresh herbs like thyme and parsley, creating a vibrant and aromatic base for the shrimp.

Sauce Reduction: Boiling the sauce until reduced by half intensifies the flavors and thickens the sauce, creating a rich and velvety texture.

Adjusting Thickness: If the sauce is too thin, breadcrumbs can be added as a thickening agent. However, this step is optional and can be omitted for a lighter sauce.

Substitutions: While extra-virgin olive oil adds a distinctive flavor, regular olive oil can be used as a substitute. Similarly, frozen shrimp can be used instead of fresh, and dried thyme can replace fresh sprigs, with adjustments to quantity.

Customization: Shallots contribute to the dish’s complexity, but they can be omitted if desired. Additionally, experimenting with different types of wine or pasta for thickening can add variety to the dish.

Cooking Shrimp: Knowing when the shrimp are cooked through is crucial. They should turn opaque and curl into a “C” shape, signaling that they’re ready.

Make-Ahead Tips: While Shrimp Scampi is best served immediately, components can be prepared ahead and assembled just before serving to streamline the process.

Serving Suggestions: Serve the Shrimp Scampi with pasta or crusty bread to soak up the flavorful sauce, and garnish with additional herbs or a squeeze of lemon for freshness.

Nutrition Information:

Nutrition Facts (per serving, assuming 6 servings):

Frequently Asked Questions:

Can I substitute regular olive oil for extra-virgin olive oil in Shrimp Scampi?

Yes, you can substitute regular olive oil, but extra-virgin olive oil adds a distinct flavor.

Can I use frozen shrimp instead of fresh for Shrimp Scampi?

Yes, you can use frozen shrimp.

Thaw and pat them dry before cooking for the best results.

Is it necessary to use dry white wine, or can I use a different type of wine?

Dry white wine works best, but you can experiment with other varieties for a unique flavor.

Can I omit the shallots in the recipe?

Yes, you can omit shallots, but they contribute to the dish’s flavor complexity.

How do I know when the shrimp are cooked through?

Shrimp turn opaque and curl into a “C” shape when fully cooked.

Avoid overcooking to prevent toughness.

Can I use dried thyme instead of fresh sprigs?

Yes, but adjust the quantity, as dried herbs are more concentrated.

Start with half the amount.

Is there a substitute for unsalted butter?

You can use salted butter, but adjust the added salt accordingly.

Are dry bread crumbs necessary, and can I omit them?

Bread crumbs are optional; they’re added for thickness.

Omit them if you prefer a lighter sauce.

Can I make Shrimp Scampi ahead of time?

It’s best served immediately, but you can prepare components ahead and assemble just before serving.

Can I use a different type of pasta instead of bread crumbs to thicken the sauce?

Yes, you can experiment with pasta like angel hair or linguine, cooked separately, and added at the end.

Adjust boiling time accordingly.