Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted butter, cut into small cubes
- 4 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Special equipment needed:
- Large sauté pan
- Whisk
Step-by-step instructions:
1. In a large sauté pan, melt the butter over low heat until it is completely melted and hot, but not browned.
2. Add the minced garlic and red pepper flakes to the pan and cook for 1-2 minutes, stirring constantly, until fragrant.
3. Increase the heat to medium-high and add the shrimp to the pan. Cook for 2-3 minutes on each side, until the shrimp are pink and cooked through.
4. Remove the shrimp from the pan and set aside on a plate.
5. Add the white wine and lemon juice to the pan and whisk to combine. Cook for 2-3 minutes, until the sauce has reduced slightly and thickened.
6. Reduce the heat to low and slowly add the butter to the pan, whisking constantly, until the butter is completely melted and the sauce is smooth and creamy.
7. Return the shrimp to the pan and toss to coat in the sauce. Season with salt and pepper to taste.
8. Serve the shrimp scampi hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat for melting butter and cooking garlic, medium-high heat for cooking shrimp, and low heat for making the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 31g
Carbohydrates: 2g
Protein: 18g
Substitutions for ingredients:
- Clarified butter can be used instead of unsalted butter.
- Chicken broth can be used instead of white wine.
- Lime juice can be used instead of lemon juice.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce for extra flavor.
- Use scallops or a combination of shrimp and scallops instead of just shrimp.
- Add chopped artichoke hearts or capers to the sauce for a tangy twist.
Tips and tricks:
- Be sure to use unsalted butter so you can control the amount of salt in the dish.
- Don't overcook the shrimp, or they will become tough and rubbery.
- Use a whisk to incorporate the butter into the sauce, as this will help create a smooth and creamy texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp scampi in a sauté pan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the shrimp scampi in individual bowls or on a large platter, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of crusty bread to soak up the delicious sauce.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted asparagus
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, continue to whisk in small cubes of butter until it thickens to your desired consistency.
- If the sauce is too thick, add a splash of white wine or chicken broth to thin it out.
Food safety advice:
- Be sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beurre monté is a French technique that involves whisking cold butter into a hot liquid to create a smooth and creamy sauce. Shrimp scampi is an Italian-American dish that typically features shrimp cooked in garlic butter and white wine.
Flavor profiles:
This dish is rich, buttery, and garlicky, with a tangy kick from the lemon juice and white wine.
Serving suggestions:
Serve the shrimp scampi as a main course with a side of crusty bread and a crisp white wine.
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Region: French