Description
This Garlic Shrimp Scampi recipe offers a perfect balance of tender shrimp cooked in a luscious, garlic-infused buttery vermouth sauce with fresh herbs and lemon zest. Ideal for a quick yet elegant 30-minute meal, this dish delivers vibrant flavors and a silky smooth sauce that beautifully complements large shrimp, making it an excellent choice for dinners or special occasions.
Ingredients
Scale
Shrimp
- 1 pound (450g) large shrimp, peeled and split down the back, veins removed
- 3/4 teaspoon kosher salt (for shrimp)
- 1/4 teaspoon baking soda
Sauce and Garnish
- 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
- Kosher salt, more to taste
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. Allow the shrimp to stand for at least 10 minutes up to 1 hour. This process tenderizes and firms the shrimp for an optimal texture.
- Cook the shrimp: Heat 3 tablespoons olive oil in a large skillet over high heat until shimmering. Add half the shrimp in an even layer and cook, stirring and turning occasionally, until shrimp turn pink, are just cooked through, and lightly golden in spots, about 2 minutes. Remove the shrimp with a slotted spoon or tongs and transfer to a plate. Repeat with the remaining shrimp, adding more olive oil if needed.
- Sauté garlic and red pepper flakes: Add the remaining 1 tablespoon olive oil to the same skillet along with the minced garlic and pinch of red pepper flakes. Cook, stirring frequently, until the garlic starts to turn golden, about 1 minute, taking care not to burn it.
- Reduce vermouth: Pour in the dry vermouth and boil over high heat, stirring and scraping up any browned bits from the skillet’s bottom. Continue boiling until the alcohol scent dissipates and the vermouth has reduced by about half, approximately 3 minutes.
- Create the sauce: Add the butter pieces to the skillet, stirring while swirling the pan rapidly as the butter melts to emulsify the sauce into a silky texture. Remove the skillet from heat and stir in fresh lemon juice. Season the sauce with additional 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 the sauce comes back together smoothly.
- Finish the dish: Return the cooked shrimp to the skillet, add the minced fresh herbs (parsley, tarragon, and chives) and lemon zest, and toss everything together until the shrimp are well coated and warmed through. Serve immediately for best flavor and texture.
Notes
- Allowing the shrimp to rest in baking soda and salt tenderizes them and improves texture.
- Be careful not to overcook the shrimp to keep them juicy and tender.
- Use a good-quality dry vermouth for the best flavor; dry white wine can be substituted if needed.
- If the sauce breaks, adding a small amount of water while whisking helps restore smoothness.
- Fresh herbs and lemon zest brighten the dish and should not be omitted.
- Serve with crusty bread or over pasta to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
