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Garlic Shrimp Scampi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 68 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Description

This Garlic Shrimp Scampi recipe features tender, juicy shrimp sautéed with garlic, red pepper flakes, and a luscious vermouth-butter sauce infused with fresh lemon and herbs. Perfectly cooked in a skillet, this dish offers a balanced blend of bright citrus and savory flavors for an elegant yet simple seafood meal.

Ingredients

Shrimp

  • 1 pound (450g) large shrimp, peeled and split down the back, veins removed
  • 3/4 teaspoon kosher salt (for shrimp)
  • 1/4 teaspoon baking soda

Shrimp Cooking and Sauce

  • 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
  • 4 teaspoons (25g) minced garlic (4 to 5 medium cloves)
  • Pinch red pepper flakes
  • 1/2 cup (120ml) dry vermouth
  • 3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
  • 1 tablespoon (15ml) fresh lemon juice (from 1 lemon)
  • 1 teaspoon (4g) grated lemon zest (from 1 lemon)
  • 2 teaspoons (6g) minced fresh parsley, tarragon, and chives mixed
  • Additional kosher salt, to taste

Instructions

  1. Season the shrimp: In a large bowl, toss the shrimp with 3/4 teaspoon kosher salt and 1/4 teaspoon baking soda until evenly coated. Allow the shrimp to rest for at least 10 minutes and up to 1 hour to tenderize and slightly firm them for optimal texture.
  2. Cook the shrimp: Heat 3 tablespoons of olive oil in a large skillet over high heat until shimmering. Add half of the shrimp in an even layer, cooking while stirring and turning occasionally until the shrimp turn pink, are just cooked through, and lightly golden in spots, about 2 minutes. Remove cooked shrimp with a slotted spoon or tongs and place on a plate. Repeat with the remaining shrimp, adding more olive oil if necessary.
  3. Sauté garlic and red pepper flakes: To the same skillet, add the remaining 1 tablespoon olive oil, minced garlic, and a pinch of red pepper flakes. Cook while stirring frequently until the garlic just begins to turn golden, approximately 1 minute, taking care not to burn it.
  4. Reduce vermouth: Pour in the dry vermouth and bring to a boil over high heat, stirring and scraping up any browned bits from the skillet bottom. Continue boiling until the alcohol scent fades and the vermouth reduces by about half, roughly 3 minutes.
  5. Create the sauce: Add the butter pieces to the skillet, stirring while swirling the pan rapidly as the butter melts, emulsifying the sauce into a silky texture. Remove from heat and stir in the fresh lemon juice. Season with additional salt to taste.
  6. Simmer and adjust sauce: Return the skillet to medium heat and bring the sauce to a gentle simmer, stirring constantly. If the sauce separates or breaks, whisk in a teaspoon or two of water until it emulsifies back to a smooth consistency.
  7. Finish the dish: Return the cooked shrimp to the skillet, add the minced fresh herbs (parsley, tarragon, and chives) and lemon zest, then toss everything together until the shrimp are well coated and heated through. Serve immediately for the best flavor and texture.

Notes

  • Resting the shrimp with baking soda improves texture by tenderizing and firming them.
  • Use dry vermouth to add complexity to the sauce; white wine can be a substitute if vermouth is unavailable.
  • Keep a close eye on the garlic to avoid burning, which turns it bitter.
  • If sauce breaks, whisking in a little water helps restore its silky consistency.
  • Serve immediately to enjoy shrimp at their juiciest and sauce at its freshest.

Find it online: https://slsrecipes.com/garlic-shrimp-scampi-recipe/