If you’re craving a dish that feels like a warm, flavorful hug on a plate, then let me introduce you to the Garlic Shrimp Scampi with Lemon and Vermouth Recipe. This stunning seafood delight is vibrant and refreshing thanks to the bright lemon zest and juice, while the dry vermouth adds an unexpectedly elegant depth to the buttery, garlicky sauce. Each succulent shrimp is pan-seared to perfection, tender yet with just enough golden crust to bring a satisfying texture. It’s the kind of meal that’s equally perfect for a casual weeknight dinner or impressing friends at your next gathering. Trust me, once you try this recipe, it’s going to become a staple you return to again and again.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this Garlic Shrimp Scampi with Lemon and Vermouth Recipe — each one playing a vital role in building layers of flavor and ensuring a gorgeous final dish. From fresh shrimp to aromatic herbs and tangy lemon, these essentials create a balance that’s impossible not to love.
- Large shrimp (1 pound): The star of the dish, peeled and split to absorb all the wonderful flavors.
- Kosher salt (3/4 teaspoon plus more): Enhances natural shrimp flavor and seasons the sauce perfectly.
- Baking soda (1/4 teaspoon): A secret tenderizer that firms shrimp texture beautifully.
- Extra-virgin olive oil (4 tablespoons): Used for searing and sautéing, it adds fruitiness and richness.
- Minced garlic (4 teaspoons): Delivers that unforgettable, garlicky aroma and punch.
- Red pepper flakes (pinch): A touch of heat that wakes up the palate without overpowering.
- Dry vermouth (1/2 cup): The unexpected star that introduces herbal complexity and sweetness.
- Unsalted butter (3 tablespoons): Creates the silky sauce that binds everything together.
- Fresh lemon juice (1 tablespoon): Brightens and lifts the dish with clean, zesty notes.
- Lemon zest (1 teaspoon): Adds a concentrated citrus fragrance and flavor burst.
- Fresh herbs mix (2 teaspoons): A blend of parsley, tarragon, and chives for color, aroma, and freshness.
How to Make Garlic Shrimp Scampi with Lemon and Vermouth Recipe
Step 1: Season the Shrimp
Begin by tossing the shrimp with kosher salt and baking soda in a large bowl. This step isn’t just about seasoning; the baking soda tenderizes the shrimp gently, improving the texture so each bite feels perfectly firm yet juicy. Let them rest for at least 10 minutes and up to an hour—this makes a huge difference in how the shrimp cook later.
Step 2: Cook the Shrimp
Heat up most of your olive oil in a skillet until it shimmers brightly. Add half the shrimp in a single layer to ensure a nice sear and cook briefly, flipping occasionally, until they turn a gorgeous pink and develop slight golden spots. This quick cooking keeps them juicy while adding texture. Transfer the shrimp to a plate and repeat with the remaining shrimp.
Step 3: Sauté Garlic and Red Pepper Flakes
In the same skillet, add the remaining olive oil, then toss in the minced garlic and a pinch of red pepper flakes. Stir frequently and watch carefully for the garlic to just start turning golden—this prevents bitterness while releasing that intoxicating garlic aroma that makes your kitchen smell heavenly.
Step 4: Reduce the Vermouth
Pour the dry vermouth into your skillet and crank the heat high. Stir as the liquid bubbles away, scraping up the flavorful browned bits clinging to the pan. The vermouth’s alcohol scent will dissipate as it reduces by about half, leaving behind a subtly sweet, herbaceous essence that’s the secret to this dish’s sophistication.
Step 5: Create the Sauce
Remove the pan from heat and add the cold butter pieces a few at a time, whisking or swirling the pan as they melt to create a lush, silky sauce. Stir in fresh lemon juice for brightness and season to taste with salt. This emulsified sauce is the perfect marriage of buttery richness balanced by citrus vibrancy.
Step 6: Simmer and Adjust Sauce
Place the skillet back on medium heat and gently simmer the sauce, stirring constantly. If the sauce looks like it’s separating, just whisk in a spoonful or two of water—it’ll smooth right back out. Adding this delicate finishing touch ensures the sauce clings beautifully to every shrimp.
How to Serve Garlic Shrimp Scampi with Lemon and Vermouth Recipe
Garnishes
Fresh herbs are your best friend here! A sprinkle of minced parsley, tarragon, and chives adds vibrant green color and a fresh flavor pop that brightens the dish instantly. You can even add some thin lemon slices or a dusting of lemon zest to make it look as good as it tastes.
Side Dishes
This Garlic Shrimp Scampi with Lemon and Vermouth Recipe shines when paired with simple sides that soak up the wonderful sauce. Think crusty garlic bread, fluffy angel hair pasta, or even creamy mashed potatoes. A crisp green salad or sautéed spinach provides a lovely contrast.
Creative Ways to Present
For a wow factor, serve the shrimp scampi over a bed of herbed risotto or nestled inside a hollowed-out baguette for an elegant shrimp po’ boy twist. You could even use it as a topping for grilled polenta rounds. The butter-lemon vermouth sauce is incredibly versatile, so get creative with presentation!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. This dish keeps well for up to two days, though shrimp is best enjoyed fresh for maximum tenderness and flavor.
Freezing
Freezing cooked shrimp in the sauce is possible but not recommended as the texture may change and the sauce could separate upon thawing. For best results, freeze the shrimp and sauce separately if planning to enjoy it later.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring frequently. If the sauce looks a bit thick or separated, add a splash of water or broth to help it emulsify back to that perfect silky consistency.
FAQs
Can I use other types of alcohol instead of vermouth?
Dry white wine is a great substitute if you don’t have vermouth on hand. Avoid sweet wines or heavy liquors, as they will alter the delicate balance of flavors in the dish.
How do I prevent the garlic from burning?
Keep the heat moderate when cooking the garlic and stir constantly. Garlic can quickly turn bitter if overcooked, so remove the pan from the heat as soon as it’s golden and fragrant.
What’s the best way to select shrimp for this recipe?
Look for large fresh or frozen shrimp that are peeled and deveined. Wild-caught shrimp often have better texture and flavor, but high-quality farmed shrimp also work well.
Can I make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as your vermouth is gluten-free (most are). Just be sure any side dishes you serve alongside also meet gluten-free requirements.
Why do we add baking soda to the shrimp?
Baking soda helps tenderize the shrimp by slightly altering the pH on the surface, creating a firmer, more succulent texture after cooking. It’s a simple step that makes a noticeable difference.
Final Thoughts
I cannot recommend this Garlic Shrimp Scampi with Lemon and Vermouth Recipe enough—its perfect harmony of garlicky richness, zesty lemon, and elegant vermouth is just irresistible. Whether you’re cooking for friends or treating yourself, this dish hits all the right notes and never fails to impress. So go ahead, dive into this recipe and discover your new favorite way to enjoy shrimp!
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Garlic Shrimp Scampi with Lemon and Vermouth Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Garlic Shrimp Scampi recipe features succulent large shrimp cooked in a flavorful garlic, lemon, and vermouth butter sauce. It’s a quick and elegant skillet dish that’s perfect for a delicious seafood dinner, balancing tender shrimp with a bright, silky sauce accented by fresh herbs and a mild kick of red pepper flakes.
Ingredients
Shrimp and Seasoning
- 1 pound (450g) large shrimp, peeled and split down the back, veins removed
- 3/4 teaspoon kosher salt (for shrimp), plus more to taste
- 1/4 teaspoon baking soda
Cooking
- 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
- 4 teaspoons (25g) minced garlic (4 to 5 medium cloves)
- Pinch red pepper flakes
- 1/2 cup (120ml) dry vermouth
- 3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
- 1 tablespoon (15ml) fresh lemon juice from 1 lemon
- 1 teaspoon (4g) grated lemon zest from 1 lemon
- 2 teaspoons (6g) minced fresh parsley, tarragon, and chives mixed
Instructions
- Season the shrimp: In a large bowl, toss the shrimp with 3/4 teaspoon kosher salt and 1/4 teaspoon baking soda until evenly coated. Let the shrimp stand for at least 10 minutes and up to 1 hour to tenderize and improve the texture.
- Cook the shrimp: Heat 3 tablespoons of olive oil in a large skillet over high heat until shimmering. Arrange half the shrimp in an even layer and cook, stirring and turning occasionally, until the shrimp turn pink, are just cooked through, and lightly golden in spots, about 2 minutes. Transfer to a plate. Repeat with the remaining shrimp, adding more olive oil if needed.
- Sauté garlic and red pepper flakes: In the same skillet, add the remaining 1 tablespoon olive oil, minced garlic, and a pinch of red pepper flakes. Cook, stirring frequently, until the garlic just starts to turn golden, about 1 minute, taking care not to burn the garlic.
- Reduce vermouth: Pour in the dry vermouth and bring to a boil over high heat. Stir and scrape up any browned bits from the skillet bottom. Continue boiling until the alcohol scent dissipates and the vermouth reduces by about half, approximately 3 minutes.
- Create the sauce: Add the butter pieces to the skillet and stir while swirling the pan rapidly to emulsify the sauce into a silky texture. Remove the skillet from heat, then stir in fresh lemon juice. Season with salt to taste.
- Simmer and adjust sauce: Return the skillet to medium heat and bring the sauce to a gentle simmer, stirring constantly. If the sauce separates, whisk in a teaspoon or two of water until it returns to a smooth consistency.
- Finish and serve: Sprinkle minced fresh parsley, tarragon, and chives over the shrimp. Serve immediately with your choice of sides, such as pasta, crusty bread, or steamed vegetables.
Notes
- Allowing the shrimp to rest with baking soda helps tenderize and firm the texture for a better bite.
- Keep a close eye on the garlic while sautéing to avoid burning, which can create bitterness.
- Dry vermouth can be substituted with a dry white wine if preferred.
- If the sauce breaks, whisking in a small amount of water quickly helps re-emulsify it.
- Serve this dish immediately to enjoy the sauce at its freshest and creamiest.
