Quick, easy and delicious! I double the sauce ingredients as the recipe forĤ does not produce enough sauce for dipping the bread or adding pasta. Head this way for more of our best shrimp recipes → Transfer to a platter, top with parsley, and serve with bread for dipping alongside.Įditor’s note: This recipe was first printed in February 2017. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Scrape shrimp along with any accumulated juices into skillet. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. ![]() oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. ![]() Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour. If you’re looking for a shrimp scampi recipe with pasta, this one keeps it classic but adds fettuccine (linguine works too) and a toasted panko topping for crunch, while this one uses spaghetti and an extra punch of heat from fresh jalapeño and canned roasted green chiles. Serve this with bread for dipping so none of the lemony garlic-butter sauce goes to waste. The dish cooks in less than 10 minutes and shrimp can easily overcook and turn rubbery. Before you add the shrimp to the pan, be sure everything else for your meal is set up. Use the time to make a big green salad or enjoy a glass of wine that you can also use in the recipe (we like a Pinot Grigio or Fiano here). We urge you: Don’t skip the marinade step-it really amps up the flavor and sets this recipe apart. Unless you have access to a fishmonger, frozen wild-caught or frozen sustainably farmed shrimp are likely to be fresher than the frozen-then-thawed shrimp sitting on ice at your local supermarket. ![]() The key here is, unsurprisingly, good shrimp. Shrimp scampi is an ideal weeknight recipe: It comes together quickly with just a handful of ingredients, many of which you might already have in the house.
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