Shrimp Scampi Without Wine
Ingredients
- 5 cloves garlic
- ▢1 lemon
- ▢1-pound extra-large shrimp deveined, peeled with the tails on (if preferred), and shells reserved
- ▢1 teaspoon Diamond-Crystal Kosher Salt or ½ teaspoon Morton Kosher Salt or sea salt
- ▢2 tablespoons extra-virgin olive oil
- ▢1 cup water
- ▢2 tablespoons unsalted butter
- ▢½ teaspoon red pepper flakes or ¼ teaspoon for a milder version
- ▢¼ cup finely chopped flat-leaf parsley divided
For serving:
- ▢Crusty bread
Method
- Finely grate 2 cloves garlic for the marinade and thinly slice the remaining 3 cloves for the sauce.
- Cut 1 lemon in half. Zest and juice one of the halves and cut the remaining half into 4 wedges.
- Marinate the shrimp: In a medium bowl, combine 1-pound extra-large shrimp with 1 teaspoon Diamond-Crystal Kosher Salt and the grated garlic. Set aside while you prepare the rest of the dish.
- Make the shrimp broth: In a large skillet, set 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp shells, and sauté for 2 - 3 minutes until they've toasted in the oil a bit and turn pink. Add 1 cup water, and simmer for 2 - 3 minutes until the liquid has reduced by half.
- Remove the pan from the heat and strain the liquid through a fine-mesh sieve, pressing down on the shells to extract as much broth as possible. Discard the shells and set the liquid aside. Wipe the pan clean.
- Cook the shrimp: Return the pan over medium heat and melt 2 tablespoons unsalted butter. Once melted, add ½ teaspoon red pepper flakes, lemon zest, and the thinly sliced garlic.
- Cook for 1 - 2 minutes until the garlic is lightly golden brown and the butter is foaming. Add the shrimp in an even layer and cook, undisturbed, for 1 - 2 minutes until nicely pink. Flip the shrimp, stir in the reserved broth, and continue cooking until the shrimp are fully pink and cooked through.
- TIP: If the shrimp aren’t cooking evenly, cover the pan with a lid for the last minute to help steam and finish cooking.
- Immediately remove the pan from the heat and stir in half the lemon juice and ¼ cup finely chopped flat-leaf parsley. Season to taste, adding the rest of the lemon juice or additional salt as needed.
- Transfer to a serving dish. Serve with lemon wedges and Crusty bread and enjoy!
Notes
Shrimp - Tail On: This is all about your preference! Keeping the tails on will help keep the shape of the shrimp, but if you're serving it in a pasta dish, it can be very annoying to eat, so feel free to remove them before cooking.
Storage: Leftover shrimp scampi can be stored in an airtight container for up to 3 - 4 days, but personally, I recommend eating it within a day! Reheat with a splash of water over medium-low heat on the stove until warmed through.