Description
This Shrimp Scampi recipe features large peeled shrimp cooked in a luscious garlic, red pepper flake, and herb-infused vermouth sauce. The buttery, silky sauce is elevated with fresh lemon juice, zest, and a blend of parsley, tarragon, and chives, making it an elegant yet easy-to-make seafood dish perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound (450g) large shrimp, peeled and split down the back, veins removed
- Kosher salt, 3/4 teaspoon (3g) for shrimp plus more as needed
- 1/4 teaspoon baking soda
Sauce and Cooking
- 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
- 4 teaspoons (25g) minced garlic (4 to 5 medium cloves)
- Pinch red pepper flakes
- 1/2 cup (120ml) dry vermouth
- 3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
- 1 tablespoon (15ml) fresh lemon juice and 1 teaspoon (4g) grated lemon zest from 1 lemon
- 2 teaspoons (6g) minced herbs: parsley, tarragon, and chives
Instructions
- Season the Shrimp: In a large bowl, toss the shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated. Let the shrimp stand for at least 10 minutes and up to 1 hour to enhance texture and flavor.
- Cook the Shrimp: Heat 3 tablespoons olive oil in a large skillet over high heat until shimmering. Add half the shrimp in an even layer and cook, stirring and turning occasionally, until pink and just starting to turn golden in spots, about 2 minutes. Transfer shrimp to a plate using a slotted spoon. Repeat with the remaining shrimp, adding more oil if needed.
- Sauté Garlic and Red Pepper Flakes: Add remaining 1 tablespoon olive oil to the skillet along with garlic and red pepper flakes. Cook while stirring until garlic begins to turn golden, about 1 minute. Reduce heat if garlic starts to scorch.
- Deglaze and Reduce Vermouth: Pour in the vermouth and boil over high heat. Stir and scrape up any browned bits, reducing the vermouth by half until the raw alcohol smell dissipates, roughly 3 minutes.
- Add Butter to Create Sauce: Stir in the butter pieces, swirling the pan rapidly as the butter melts to emulsify and create a silky sauce. Remove from heat and mix in lemon juice. Season with salt to taste. Return to medium heat and gently simmer while stirring constantly. If the sauce breaks, whisk in a teaspoon or two of water until smooth again.
- Combine and Finish: Return the cooked shrimp to the skillet. Add the minced herbs and lemon zest, tossing everything to coat the shrimp in the sauce and warm them through. Serve immediately for best flavor and texture.
Notes
- Using dry vermouth instead of white wine deepens the sauce’s flavor complexity.
- A blend of parsley, tarragon, and chives adds fragrant herbal notes beyond traditional parsley alone.
- Resting the shrimp with baking soda helps tenderize and achieve the best texture.
- If the sauce breaks after adding butter, gently whisk in a little water to re-emulsify it.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 306 kcal
- Sugar: 0 g
- Sodium: 1108 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 166 mg
