How To Make The Best Shrimp Scampi In Cambridge
Cambridge: Here is one of the best Shrimp Scampi recipes out there!
Here Is What Most People Don’t Know About Making Shrimp Scampi:
- Use Large Shrimp for Best Results: Large shrimp (jumbo or extra-large) hold up better in the cooking process, remaining juicy and tender while absorbing the flavors of the sauce.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Sautéing them just until they turn pink and opaque ensures they stay tender and juicy, not rubbery.
- Deglaze the Pan with White Wine: Adding white wine to the hot pan after cooking the shrimp lifts the flavorful browned bits and enhances the sauce with depth and acidity.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 1 lb. large shrimp, peeled and deveined
- Bald Buck Seasoning and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1/4 cup unsalted butter
- 1/4 cup fresh parsley, chopped
- 8 oz. linguine or spaghetti, cooked according to package instructions
- Lemon wedges, for serving
Instructions:
- Season the shrimp with Bald Buck Seasoning and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Add the lemon juice and butter to the skillet, stirring until the butter is melted and the sauce is smooth. Return the cooked shrimp to the skillet, tossing them in the sauce to coat. Cook for an additional 1-2 minutes until heated through.
- Toss the shrimp and sauce with the cooked pasta until well combined.
- Serve the shrimp scampi hot, garnished with chopped fresh parsley and lemon wedges for squeezing over the top.