Shrimp Scampi is a classic crowd pleaser. Kept simple with only a handful of ingredients, what you're really tasting here is love + the natural beauties of garlic + butter. SKORDO Italian Seasoning + SKORDO Lemon Rosemary Sea Salt compliment this dish so nicely and are delicious when sopped up with crusty bread. The sauce came together quicker than the pasta could cook, making it perfect for weeknight meals or last minute dinner parties.
Makes 4-6 servings
- 4 tablespoons unsalted butter + 1 T SKORDO Lemon Rosemary Sea Salt
- 4 tablespoons olive oil
- 4 cloves garlic, sliced
- 1 shallot, finely chopped
- 1 lemon, juiced
- 1/2 bunch parsley
- 1 cup white wine
- 1 tablespoon salt
- 1 1/2 teaspoon crushed red pepper flake
- 2 tablespoons SKORDO Italian Seasoning
- 1 pound shrimp. I used U15 shrimp, meaning at this size you average 15/pound.
- 1 pound pasta, I used Linguine
- Start by cleaning your shrimp, removing + reserving the shells.
- Bring a pot of water to a boil, generously salt the water, and start cooking your pasta according to recommendations.
- Heat olive oil in a large skillet, then place your shrimp in, being cautious not to overcrowd. Season with salt + SKORDO Italian Seasoning. Once shrimp began to pink up, flip briefly + remove, setting aside.
- Add more oil to the skillet, then begin cooking the shallot + garlic, seasoning with red pepper flakes.
- Once fragrant, deglaze the pan by adding wine + scraping bottom of skillet to release seasoning. Add shrimp back to skillet.
- Drain pasta, reserving 1/4 to 1/2 cup pasta water. Add pasta + reserved pasta water to skillet, tossing to combine with sauce.
- Stir SKORDO Lemon Rosemary butter into sauce, finish with lemon + parsley.
- To enjoy, serve warm with crusty garlic bread.
More steps, more flavor!
+ Add your shrimp shells to a small pot with the white wine, bring to a low simmer and set aside. This is a quick shrimp stock that will elevate the flavor of the dish, but can certainly be skipped to save time/dishes.
+ Toast your bread in skillet with olive oil, then rub surface with a whole garlic clove while warm. This will 'activate' oils in the garlic, giving the bread delicate flavor without any mincing or powders.
+ Blending SKORDO Lemon Rosemary Sea Salt into the butter is a step you'll do once + be thankful for for your next dozen dinners. I always keep seasoned butter sticks in the fridge to quickly add to pasta sauces, rub on chicken thighs, dollop on a finished steak or spread on some warm rolls. I'd highly recommend experimenting with all of possible seasoned butter blends; SKORDO Sugar Hut Pepper butter may be my next biscuit base....