Shrimp Scampi
Quick answer
Shrimp scampi sautees large shrimp in butter with sliced garlic until just pink, then deglazes the pan with white wine that reduces and emulsifies with the butter into a...
What makes this special
- Shrimp scampi pan-sears large prawns in a light, emulsified sauce of butter, garlic, and white wine.
- Garlic slowly bloomed in butter on low heat infuses without bitterness
- White wine mixed into hot butter over high heat yields a light but flavorful sauce
Key ingredients
Core cooking flow
- 1 Cook 200 g spaghetti in boiling water until al dente, then reserve about hal...
- 2 Thinly slice 5 garlic cloves and finely chop 10 g parsley so they are ready before the pan gets hot.
- 3 Melt 60 g butter in a wide pan over low heat, then add the sliced garlic.
Shrimp scampi sautees large shrimp in butter with sliced garlic until just pink, then deglazes the pan with white wine that reduces and emulsifies with the butter into a light, glossy sauce. Cooking the garlic slowly in butter over moderate heat draws out its sweetness without turning it bitter or brown. The shrimp need roughly ninety seconds per side - enough for the exterior to pick up flavor from the garlic butter while the interior stays tender. White wine provides acidity and aromatic complexity as its alcohol cooks off, and a splash of starchy pasta water added when tossing with spaghetti gives the sauce enough body to coat each strand. Lemon juice squeezed in at the end cuts through the butter's richness, and red pepper flakes leave a gentle lingering heat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cook 200 g spaghetti in boiling water until al dente, then reserve about half a cup of the starchy cooking water before draining.
Keep the pasta slightly firm because it will continue cooking when tossed in the hot sauce.
- 2Prep
Thinly slice 5 garlic cloves and finely chop 10 g parsley so they are ready before the pan gets hot.
Halve the lemon and remove any seeds, making it easy to add juice quickly at the end.
- 3Control
Melt 60 g butter in a wide pan over low heat, then add the sliced garlic.
Stir for 1 to 2 minutes until fragrant, keeping the garlic pale so it sweetens without turning bitter or brown.
- 4Heat
Add 300 g large shrimp in a single layer and raise the heat to medium.
Cook for about 90 seconds per side, turning as soon as the shrimp turn pink so the centers stay tender.
- 5Control
Pour in 100 ml white wine and scrape the bottom of the pan to loosen the garlic butter.
Simmer over medium heat for 2 minutes, letting the alcohol aroma cook off while the wine and butter emulsify.
- 6Finish
Add the spaghetti and a small splash of reserved pasta water, tossing until the sauce lightly coats each strand.
Finish with lemon juice, parsley, and 0.5 teaspoon red pepper flakes, then serve immediately while glossy.
After the steps
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