Shrimp Scampi

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Ingredients

  • 8 oz pasta
  • 1 lb. shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp Italian herb blend
  • 1 cup dry white wine
  • 4 Tbsp unsalted butter, cut into 1/2-inch pieces
  • 4 large garlic cloves, sliced thin
  • ½ tsp red pepper flakes
  • ¼ tsp pepper
  • ½ cup finely grated parmesan cheese
  • 1 Tbsp chopped parsley

Instructions

  1. Start a pot of salted boiling water and cook pasta until al-dente. Drain well.

  2. Heat oil on a 12-inch skillet over high heat until it shimmers. Add the shrimp shells, cook for 2-4 minutes or until they turn spotty-brown. Carefully stir in herbs and dry white wine, let rest until bubbling subsides. Reduce heat and simmer for 5 minutes, stirring occasionally. Discard the shells and reserve the liquid, which should be around 2/3 cup. Quickly clean the emptied skillet with dry paper towels.

  3. Heat butter on the skillet over medium-low heat. Add pepper flakes, garlic and pepper. Stir occasionally for 3-5 minutes or until you have fragrant garlic slightly browned on the edges. Add the retained wine liquid and bring mixture to a simmer. Add shrimp in a single layer, cover and cook for 5-7 minutes or until shrimp turn opaque.

  4. Mix shrimp, cooked pasta and half the parmesan cheese to coat. Plate and garnish with remaining parmesan cheese and parsley.

Sources

https://www.allrecipes.com/recipe/19508/shrimp-scampi/
https://www.phxcooks.com/americas-test-kitchen-shrimp-scampi-recipe/

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