The term “scampi” is used to describe sauteed jumbo shrimp in a butter, white wine sauce. If you like, substitute scallops instead, or use a combination of both. They’re delicious with the sauce, and small bay scallops will cook in about the same amount of time as the shrimp. Serve the saucy scampi over fresh pasta for a simple but special dinner.
Garlicky Shrimp Scampi
1/2 cup (2 1/2 oz./75 g.) all-purpose flour
Salt and freshly ground pepper
2 Tbs. olive oil, plus more as needed
1 1/2 lb. (750 g.) jumbo or extra-large shrimp, peeled and deveined, tails intact
12 Tbs. (6 oz./185 g.) unsalted butter
3 cloves garlic, minced
1/4 cup (2 fl. oz./60 ml.) dry white wine
Grated zest of 1 lemon
2 Tbs. fresh lemon juice
2 Tbs. finely chopped fresh flat-leaf parsley
In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the pan and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and tent with foil. Repeat with the remaining shrimp, adding more oil as needed.
Reduce the heat to medium-low, add 2 tablespoons of the butter and the garlic, and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine and the lemon zest and juice and bring to a boil over high heat. Cook until reduced by half, about 1 minute. Reduce the heat to very low. Whisk in the remaining 10 tablespoons butter, 1 tablespoon at a time, letting each addition soften into a creamy emulsion before adding more.
Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve, passing the lemon wedges at the table. Serves 4.