James first made some garlicky, buttery shrimp about a few months ago, just to go with some leftovers we had, and my first thought was, why don’t we eat this all the time?? And why don’t we eat this on a huge mound of pasta, with some bright green spinach to welcome spring and brightness and sunshine and feeling like we’re on the coast of Spain even though we’re stuck in Chicago, where spring is still sort of playing hard to get in MAY, and all of my anticipatory summer clothes sit collecting dust in my closet…
Luckily, James and I are going to Bermuda next week, which is a good substitute for a Spanish coast I think (bring on the rompers!), and so in preparation, I brought out the bright spring shrimp scampi! I used a recipe from the New York Times (yes, Melissa Clark. I promise I don’t get all my recipes from Melissa Clark, but – come on – just look at her pics!) Shrimp scampi is so easy, but after reading the readers’ comments and doing some additional research, I added a fussier step of simmering the shrimp shells in wine for about 5 minutes for more flavor.
And – you guys – I couldn’t believe how easy shrimp stock was to make. I’ve never done it before, so I didn’t know exactly what I was doing, as you can see from the pictures and the note at the bottom. But basically, you just simmer the shells in wine for five minutes, and you’re left with a fragrant, rich, undeniably seafood-y wine. Not good for drinking, but great for seafood dishes!
Anyway, I also upped all the sauce ingredients because some people complained of not enough sauce, and nobody wants that. We served it with linguine (I bet it’s also amazing with crusty French bread), and I added some pasta water at the end to thicken and bind the sauce to the pasta even more.
We had this with that bright green spinach, sipping the leftover wine, and dreaming of sunny days and balmy nights. Bermuda can’t come soon enough!
| Servings | Fuss Factor | Total Time | Prep Time | Cook Time |
|---|---|---|---|---|
| 5-6 | 1 | 20-35 minutes | 10-15 minutes | 10-20 minutes |
Shrimp Scampi with Linguine
Source: The New York Times
Ingredients
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 1 cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 2 pounds large or extra-large shrimp, preserving the shells if desired
- ⅓ cup chopped parsley, or more to taste
- Freshly squeezed juice of 1 lemon
- ¼ – ½ cup cooked pasta water (if serving with pasta)
- Accompaniments: Spaghetti or linguine, or crusty bread
Instructions
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Optional but recommended: Rinse the shrimp shells under cold running water. Heat a saucepan over medium heat and add a drizzle of olive oil. When oil is hot, add the shrimp SHELLS (not the shrimp!) and toss for 30 seconds in the hot oil. Add the wine or broth and bring to a boil. Lower the heat and simmer for 5 minutes. After five minutes, strain the wine or broth for use. I had about 7/8 of the cup of liquid left after simmering.
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In a large skillet with a lid, melt the butter with olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the wine or broth, salt, red pepper flakes, and lots of black pepper and bring to a simmer. Let wine or broth reduce by half, about 3-4 minutes.
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Add the shrimp into the liquid and spread them out in an even layer, then cover the pan. Cook, stirring occasionally, until the shrimp just turn pink and have curled up into a loose "C" shape ("C" stands for "cooked," "O" stands for "overcooked"), 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice. Toss with pasta or serve with crusty bread.
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A slightly fussier step for serving with pasta: Try the following and you'll have silkier, thicker sauce.
First, DON'T add the parsley and lemon juice yet - cooked lemon juice can get a bit weird.
About a minute before both the shrimp and the pasta are done, ladle the pasta water into the sauce. Add the pasta and toss, continuing to cook everything over medium-low heat, about 1-2 minutes, until everything is combined and the sauce has thickened. Add parsley and lemon juice and toss to combine.
Notes:
I clearly didn’t need to simmer all my shrimp shells! Ha! You only need about a cup or so. Freeze the rest for later use or discard.
If making the shrimp wine / stock – to skim or not to skim? That is the eternal question. I did not skim, and did not notice any off flavors.
If you’ve added some pasta water, tossed everything over the heat, and your sauce still looks watery, you might not have simmered off enough wine, or you may have more dilute pasta water (I tend to cook my pasta in as small a pot and as little water as possible). I would suggest you stop cooking, as if you keep going, you’ll overcook the shrimp and that would be sad. Sauce with starch in it also tends to thicken a bit more as it cools, so try to let it rest for a few minutes and it should get thicker.
I cooked one pound of linguine for the above quantity of scampi, and think it was a bit too much. In the future I would probably serve this with about 3/4 of a pound of dried pasta. I also should have added more parsley!
“A minute before the shrimp and the pasta are done”??! How on earth am I supposed to make this happen at the same time?? Yes, I know. The best food is often slightly annoying to make, but that doesn’t mean we should strive for mediocrity! You’ll see in my pictures that my shrimp are a bit overcooked – oops. I try to buy large or jumbo sized shrimp – they usually have a bit more wiggle room when you overcook them. But ultimately, if you want to serve shrimp scampi with pasta, the best way to get all that delicious liquid to adhere to the pasta (and why would you waste even a drop of that magical, buttery, garlicky goodness?) is to toss the hot pasta with the hot sauce immediately, so you’ll have to do some brain calculations to try to finish cooking both at the same time. But in the end – just do the best you can – it will be okay if one or the other is a tad bit overcooked, and nobody is judging you on a weeknight. I would recommend you err on the side of finishing the pasta first – you can drain it, keep it on the side, reserve some pasta water, and wait for the shrimp to be juuuuust about done, then toss everything together. It will be great!
Or, you can just serve the scampi with crusty bread.
Made this? Have some feedback? Let me know! Leave a comment below, or tag #trialbyfryer on Instagram!