Shrimp Scampi

Scampi, in Italian, refers to a type of small crustacean (langoustine) that has a distinct lobster flavor and firm texture. Because of their similarity to lobster, wild Alaskan spot shrimp and sidestriped shrimp are perfect here, though medium-size gulf shrimp are a great option. They tend to be smaller than most shrimp, so the cooking time is brief, making this dish super quick and easy.

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 2 large  garlic cloves, minced

• Pinch of crushed red pepper flakes or to taste

• ¼ cup dry white wine, seafood broth, or bottled clam juice

• ½ pound spot shrimp, sidestriped shrimp, or medium gulf shrimp, peeled and deveined 

• Salt and freshly ground black pepper

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 tablespoon freshly squeezed lemon juice

• Crusty bread or cooked pasta for serving

Heat the oil In a large skillet over medium-high heat until shimmering. Add the butter and melt. When the foam subsides, add the garlic and red pepper flakes and cook, stirring, until fragrant, but not browned, about 1 minute. Add the wine or stock and bring to a boil. Simmer until the liquid has reduced by half, 2 to 3 minutes.

Add the shrimp, then season with salt and pepper and cook, stirring, until pink, 1 to 2 minutes depending on their size.

Stir in the lemon juice and parsley. Spoon the shrimp and pan sauce into bowls and serve over pasta or with crusty bread for dipping.

Serve the same dry white wine used in the recipe. Pinot grigio or pinot gris with their crisp, light acidity are great choices.

Add a pinch of minced jarred Calabrian chiles or tablespoon of ‘nduja (spicy sausage) to the garlic as it cooks for extra heat.

It’s doubtful that there will be any leftovers, but you can gently rewarm the shrimp and pan sauce over low heat and serve it in a crusty roll with arugula, avocado, and sweet cherry peppers for an Italian-style Po’Boy

Add ½ cup of cooked spinach or asparagus pieces to the pan just before serving.

While butter adds sweetness and body to the pan sauce, you can omit it and increase the olive oil to 4 tablespoons.