As part of the Italian dinner at the Ristorante Italiano I served last night, we had a lovely Scampi. And for those that liked it, and want to make it themselves, here is the recipe.
4 cloves of garlic, 2 grated, 2 thinly sliced
1 teaspoon kosher salt
2 tablespoons olive oil, divided
1 pound of large shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 cup (1/2 stick) unsalted butter
3 tablespoons chopped parsley
Warm crusty bread (for serving)
- Whisk grated garlic, salt, and one tablespoon of olive oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
- Heat remaining two tablespoons of olive oil in a large skillet over medium heat and cook the shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but slightly underdone, about one minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add sliced garlic and red pepper to the skillet and cook, tossing, until fragrant, about one minute. Add wine and lemon juice and cook occasionally stirring, until reduced by half, about two minutes. Add butter and cook, stirring and swirling the pan occasionally, until butter is melted and sauce is thickened about five minutes.
- Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about two minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.