Pitta_: **INGREDIENTS**
4 garlic cloves, 2 grated, 2 thinly sliced
1 teaspoon kosher salt
3 tablespoons olive oil, divided
1 pound large shrimp, peeled, deveined
¼ teaspoon red pepper flakes
¼ cup dry white wine
1 tablespoon fresh lemon juice
¼ cup (½ stick) unsalted butter
3 tablespoons chopped parsley
Warm crusty bread (for serving)
**RECIPE PREPARATION**
* Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
* Heat remaining 2 Tbsp. 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.
* Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible.
* Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute.
* Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes.
* Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
* Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.
**OP Notes:**
also delicious served over rice or pasta.
if you decide to go the pasta route, after your pasta is cooked, move it from the pasta water to the scampi pan with tongs or a slotted spoon BEFORE YOU DRAIN THE PASTA. swirl it around, add in another pat of butter, and more of the pasta water if it’s the sauce is too dry. then return the shrimp to the mix, and serve!
if you want to make the scampi more saucey, I like adding in a can of crushed tomatoes after you remove the shrimp, but i’m sure purists would murder me and demand i call it something else. it is delicious over pasta, regardless of what it’s called, though!!!
**[Source](https://www.bonappetit.com/recipe/shrimp-scampi)**
lakija: Oh no… it’s finally happened.
When they added the shrimp to the bowl I thought “That whisk won’t work now. They need to wangjangle it.”
fnhs90: That white wine vapor scared the shit out of me
DRJT: I hope someone makes a gif recipe for British deep-fried scampi
OrionRhodes: For the love of God, don’t leave the shrimp in too long on the second go. I can’t tell you how much seafood I’ve had where it was way too overcooked because whoever made it decided to leave it in the pan too long to let it absorb the sauce. Either don’t fry it the first time and fry it in the sauce or only put it in the sauce for like 30 seconds.
rupeeblue: I’ve always wondered what scampi is, and now I know it’s just oily shrimp.
Vidar34: Stop frying in EV olive oil. If you want the flavor, add some EV olive oil near the end after you add the white wine, and before you add the chunks of butter. The wine will protect the oil from breaking down. Also, make sure that the butter is cold before adding it to the pan. The idea is that it functions as an emulsifier, but it can only do that if it dissolves gradually.
One more thing. Tearing a few chunks off a baguette like some caveman isn’t a proper replacement for something nice and crusty. Get some nice crusty Italian loaf, and slice it with a bread knife.
