There are so many different versions of shrimp scampi out there , yet every restaurant seems to turn out the same oil-laden mess. Why is that? I set out to find the definitive scampi recipe. I looked at Italian chefs and seafood chefs. I looked at food blogs, company websites, and restaurant “cheater” sites. Know what I found? The basic recipe is the same, and the differences come from the individual cook.
Some people aren’t great with cooking shrimp. Others are afraid of high heat, so too much fat gets absorbed. Some people use breadcrumbs. Yuck. The one thing that most of the recipes have in common is that it is cooked on the stove and finished in the oven. This requires an oven-safe saute pan, which I do not have. So what did I do? Oh, come on. You know me. I made my own recipe!
I took the basic elements of shrimp scampi and reformulated it so it can be cooked entirely on the stovetop. It turns out a lot less oily, and the cornstarch does wonderful things to the garlic. It does have a nice sauce though, so serve it with a nice crusty bread. Ready?
2 tablespoons cornstarch
2 tablespoons white wine
1/2 pound shrimp, peeled, deveined
1 stick butter
1 tablespoon olive oil
2 cloves garlic
2 tablespoons parsley
juice of 1 lemon
salt and pepper to taste
grated parmesan for topping
This is so quick, if you blink you’ll miss it. Ready? Here we go -
Combine the cornstarch, salt and pepper, and wine in a large bowl. Add the shrimp, toss to coat, and let sit for about 10 minutes.
In a large pan over mediem-high heat, melt the butter with the olive oil.
Press the garlic into the pan, add the parsley, and cook a minute or two or until the garlic is almost golden.
Add the lemon juice and the shrimp mixture, and cook until the shrimp are no longer translucent.
Reduce heat to low and simmer for about five minutes. Top with the parm, serve over pasta. Done.
See how easy that was? And how awesome? Yeah.