Description
This Shrimp Scampi recipe features large shrimp cooked in a flavorful garlic, red pepper flakes, and herb-infused butter sauce, with vermouth replacing white wine for a unique depth of flavor. It’s a quick yet elegant dish that marries the richness of butter with fresh lemon juice and a mix of parsley, tarragon, and chives, perfect for a sophisticated weeknight dinner or entertaining guests.
Ingredients
Scale
Shrimp Preparation
- 1 pound (450g) large shrimp, peeled and split down the back, veins removed
- Kosher salt
- 1/4 teaspoon baking soda
Sauce and 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
- 1 teaspoon (4g) lemon zest from 1 lemon
- 2 teaspoons (6g) minced parsley, tarragon, and chives
Instructions
- Prepare the shrimp: In a large bowl, toss the shrimp with 3/4 teaspoon (3g) kosher salt and 1/4 teaspoon baking soda until evenly coated. Let the shrimp stand for at least 10 minutes, up to 1 hour, to tenderize and enhance the flavor.
- Cook the shrimp in batches: Heat 3 tablespoons (45ml) of olive oil in a large skillet over high heat until shimmering. Add half of the shrimp in an even layer, cooking while stirring and turning occasionally until shrimp are pink, just cooked through, and starting to turn lightly golden in spots, about 2 minutes. Remove shrimp to a plate with a slotted spoon or tongs. Repeat with remaining shrimp, adding more oil if necessary.
- Sauté the garlic and red pepper flakes: Add the remaining 1 tablespoon (15ml) olive oil to the skillet. Add the minced garlic and a pinch of red pepper flakes, stirring constantly and cooking just until the garlic begins to turn golden, about 1 minute. Reduce heat if needed to prevent burning.
- Deglaze and reduce vermouth: Pour in the dry vermouth and increase heat to high. Boil, stirring and scraping browned bits off the pan, until the raw alcohol smell dissipates and the vermouth has reduced by about half, approximately 3 minutes.
- Finish the sauce: Add the butter pieces to the skillet, stirring and swirling the pan rapidly to melt the butter and create a silky, emulsified sauce. Remove skillet from heat, then stir in fresh lemon juice and season with salt to taste. Return skillet to medium heat and bring to a gentle simmer while stirring constantly. If the sauce separates, whisk in 1-2 teaspoons of water to re-emulsify.
- Combine shrimp and herbs: Return cooked shrimp to the skillet, add the mixture of minced parsley, tarragon, chives, and lemon zest. Toss everything together until the shrimp are coated in the sauce and warmed through. Serve immediately for optimal taste and texture.
Notes
- Using dry vermouth instead of white wine adds a distinctive, complex flavor to the sauce.
- The combination of parsley, tarragon, and chives provides a fragrant and fresh herbal note superior to parsley alone.
- Cooking shrimp in batches prevents overcrowding and ensures even cooking and slight browning.
- Letting the shrimp sit with baking soda and salt tenderizes them and enhances texture.
Nutrition
- Serving Size: 1 serving (approximately 4 oz shrimp with sauce)
- Calories: 306 kcal
- Sugar: 0 g
- Sodium: 1108 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 166 mg
