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Shrimp Scampi with White Wine
30 minutes cook
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Ingredients
  • 1 1/2 lb jumbo shrimp, shell-on
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1 quart water
  • 2 tablespoons oil, divided
  • 1 cup white wine
  • 4 sprigs fresh thyme
  • 8 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 3 tablespoons lemon juice
  • 1 teaspoon cornstarch
  • 4 tablespoons cold butter
  • 1 tablespoon chopped fresh parsley
Steps
Step 1 of 21
Step 1

Peel the shrimp, reserving the shells.

1. Peel the shrimp, reserving the shells.
2. Dissolve the salt and sugar in 1 quart of water.
3. Add the shrimp to the brine, cover, and refrigerate for 15 minutes.
4. Remove the shrimp from the brine and pat dry.
5. Heat 1 tablespoon oil in a skillet over high heat.
6. Add the reserved shrimp shells and cook until they begin to brown.
7. Remove the pan from the heat and add the white wine and thyme.
8. Return to the heat and simmer for 5 minutes.
9. Strain the shrimp stock, pressing on the shells to extract as much liquid as possible.
10. Wipe out the skillet and heat the remaining 1 tablespoon oil over medium-high heat.
11. Add the sliced garlic, red pepper flakes, and black pepper.
12. Cook for 3–5 minutes, until the garlic begins to brown around the edges.
13. Add the strained shrimp stock.
14. Add the shrimp, cover, and gently poach for about 5 minutes, stirring once or twice, until opaque.
15. Remove the shrimp from the skillet.
16. Stir together the lemon juice and cornstarch.
17. Add the mixture to the sauce and cook over medium heat for about 1 minute, until slightly thickened.
18. Remove the pan from the heat.
19. Whisk in the cold butter until the sauce is smooth and emulsified.
20. Stir in the parsley.
21. Return the shrimp to the pan and toss gently in the sauce before serving.
Media

Jumbo shrimp are gently poached in a white wine and shrimp-shell broth, then finished in a silky garlic, lemon, and butter sauce. It delivers classic scampi flavor without overcooking the shrimp or leaving the sauce greasy.

Recipe Details
Category Seafood Favorite
Cook 30 minutes
Description

This shrimp scampi builds more flavor by using the reserved shrimp shells to make a quick white-wine and thyme stock. The peeled shrimp take a short salt-and-sugar brine, then gently poach in the fragrant liquid with garlic and red pepper flakes. Lemon juice and a little cornstarch help the sauce come together before cold butter is whisked in off the heat for a smooth, silky finish. Parsley adds freshness, and the shrimp are returned only long enough to coat them. The method keeps the shrimp tender while delivering plenty of garlicky, lemony sauce.