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
Scale
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.
