📝 About This Recipe
This exquisite Scampi centers on the art of fat infusion, where high-quality butter and extra virgin olive oil are slowly tempered with aromatics to create a liquid gold sauce. Succulent jumbo shrimp are flash-seared in this fragrant emulsion, releasing their natural sweetness into a base of crisp white wine and bright citrus. It is a masterclass in balancing rich, velvety fats with sharp acidity, resulting in a restaurant-quality dish that celebrates the simplicity of coastal Italian-American cooking.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for flavor)
- 1/2 teaspoon Kosher Salt (for initial seasoning)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
The Infused Fat Base
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 6 cloves Fresh Garlic (thinly sliced or minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
The Aromatics & Liquids
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Fresh Lemon Juice (from about half a lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Cold Butter Cubes (kept chilled until the very end)
For Serving
- 12 ounces Linguine or Angel Hair Pasta (cooked al dente)
- 1 loaf Crusty Bread (for mopping up the sauce)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels; this ensures a proper sear rather than steaming. Season them lightly with kosher salt and black pepper.
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2
In a large heavy-bottomed skillet, combine the 2 tablespoons of olive oil and 2 tablespoons of the butter over medium-low heat.
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3
Add the sliced garlic and red chili flakes to the cold fats. Allow them to heat up together slowly; this 'infusion' process extracts maximum flavor without burning the garlic.
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4
Once the garlic is fragrant and just beginning to turn a pale golden color (about 3 minutes), increase the heat to medium-high.
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5
Add the shrimp to the skillet in a single layer. Sear for 1-2 minutes per side until they turn pink and opaque, then immediately remove the shrimp with tongs and set aside on a plate.
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6
Pour the white wine into the hot skillet. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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7
Let the wine reduce by half, which should take about 3-4 minutes. This concentrates the flavor and removes the harsh alcohol bite.
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8
Stir in the lemon juice and the remaining 4 tablespoons of butter. Whisk constantly as the butter melts to create a glossy, emulsified sauce.
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9
Lower the heat to low and return the shrimp and any accumulated juices back into the pan.
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10
Add the final 2 tablespoons of 'cold' butter cubes and toss gently. This technique, known as 'monter au beurre,' gives the sauce a professional, velvety finish.
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11
Turn off the heat. Stir in the fresh parsley and lemon zest, tossing until the shrimp are perfectly coated.
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12
Taste the sauce and add a final pinch of salt or a squeeze of lemon if needed. Serve immediately over warm pasta or in shallow bowls with bread.
💡 Chef's Tips
Always use fresh garlic over the jarred variety; the flavor difference in an infused fat recipe is monumental. Do not overcook the shrimp; they continue to cook slightly once returned to the warm sauce, so pull them when they just form a 'C' shape. If the sauce looks broken or oily, add a splash of starchy pasta water and whisk vigorously to bring the emulsion back together. For a deeper flavor profile, you can sauté the discarded shrimp shells in the oil first, then strain them out before adding the garlic. Ensure your wine is a variety you would actually enjoy drinking, as its flavor will be highly concentrated in the reduction.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Pinot Grigio to cut through the richness of the butter. Serve alongside a simple arugula salad with a light lemon vinaigrette to provide a peppery contrast. Provide thick slices of toasted sourdough or a French baguette to soak up every drop of the garlic butter infusion. For a low-carb option, swap the pasta for zoodles (zucchini noodles) or roasted spaghetti squash. A sprinkle of freshly grated Parmigiano-Reggiano adds a lovely salty depth just before serving.