Hello from the Las Vegas kitchen of Kathleen Raskin! National Shrimp Scampi Day may be over now, but there’s no reason why you can’t enjoy it today. Sometimes, I just want to make something simple at Kathey Jo’s Kitchen. Thankfully, shrimp scampi fits the bill. It’s tasty, simple, and easy to make. All you need to do is cook the shrimp, along with butter, and chopped garlic in a skillet. You can pair it with almost anything – crusty bread, or pasta – and have an even more filling meal. How do you like to eat your shrimp scampi? Share your favorite method with your friends at Kathey Jo’s Kitchen in the comments below.
Shrimp Scampi
Ingredients
- 4 garlic cloves, 2 grated, 2 thinly sliced
- 1 teaspoon kosher salt
- 3 tablespoons olive oil, divided
- 1-pound large shrimp, peeled, deveined
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- ¼ cup (½ stick) unsalted butter
- 3 tablespoons chopped parsley
Directions
- Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
- Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted, and sauce is thickened, about 5 minutes more.
- Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.
Ina Garten’s Linguine with Shrimp Scampi
Ingredients
- Vegetable oil
- Kosher salt
- ¾ pound linguine
- 3 tablespoons unsalted butter
- 2 ½ tablespoons good olive oil
- 1 ½ tablespoons minced garlic (4 cloves)
- 1-pound large shrimp (about 16 shrimp), peeled and deveined
- ¼ teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- ½ lemon, zest grated
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ¼ lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Directions
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 ½ teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
