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How to Make Shrimp Scampi

October 12th, 2012 Cooking

Ah, shrimp scampi, the perfect marriage of seafood and pasta. If you've recently purchased some fresh, delicious crustaceans, this is a great way to take advantage of their unique flavor. According to the New York Times, shrimp scampi is one of the quintessential Italian American dishes that you can find at almost any restaurant that serves pasta.

Scampi are technically a different animal than shrimp found in North America. They were originally used by Italian cooks who wanted to adapt their traditional recipes to ingredients found in the United States, but it doesn't make much of a difference in the final recipe.

As it turns out, it's a fairly straightforward dish that you can prepare in no time. If you're looking for something new to bring to the table, here's a great recipe for shrimp scampi that you can prepare at home in about half an hour, courtesy of the Food Network.

Ingredients
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Start by melting the butter on a large skillet over medium heat. When the foam subsides, turn the heat up to high and add all of the shrimp shrimp at once. Allow to cook for a minute, turn and cook for two minutes more. Transfer the shrimp to a bowl.

Next, return the skillet to the heat and add the vermouth and lemon juice. Boil for about 30 seconds and scrape off brown bits from the surface of the pan. Stir the zest and parsley into the sauce and pour over the shrimp. Season with salt and serve alongside your favorite pasta!