Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. olive oil
- 2 tbsp. butter
- 4 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
- Lemon wedges, for serving
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil and butter in a large skillet over medium heat.
2. Add minced garlic and red pepper flakes, and cook until fragrant, about 1 minute.
3. Add shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes.
4. Remove shrimp from the skillet and set aside.
5. Add white wine to the skillet and cook until reduced by half, about 2-3 minutes.
6. Add heavy cream to the skillet and bring to a simmer.
7. Add spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
8. Return shrimp to the skillet and toss to coat with the cream sauce.
9. Season with salt and pepper, to taste.
10. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 5g
Protein: 24g
Substitutions for ingredients:
- Shrimp can be substituted with scallops or lobster.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add diced tomatoes to the skillet for a pop of color and flavor.
- Use chicken broth instead of white wine for a lighter sauce.
- Add chopped bacon or pancetta for a smoky flavor.
Tips and tricks:
- Make sure to pat the shrimp dry with paper towels before cooking to prevent excess moisture in the skillet.
- Use fresh spinach leaves for the best flavor and texture.
- Serve with crusty bread to soak up the delicious cream sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Lemon wedges and chopped parsley.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes until it thickens. If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Food safety advice:
Make sure to cook the shrimp until pink and cooked through to prevent foodborne illness.
Food history:
Scampi is a dish that originated in Italy and is typically made with shrimp or prawns cooked in garlic, butter, and white wine.
Flavor profiles:
Creamy, garlicky, and slightly spicy.
Serving suggestions:
Serve as a main dish with a side salad or as an appetizer with crusty bread.
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Region: Italian