Royal Red Scampi Recipe

Prepare scampi

If using whole scampi/langoustines, rinse and pat dry. Optionally butterfly by splitting the shell down the back and removing the digestive vein. If using prawns, peel leaving tail on if desired, devein, rinse, and pat dry. Season lightly with 1/2 tsp sea salt and 1/2 tsp black pepper.

Mince garlic, chop shallot, halve cherry tomatoes, zest and juice the lemon, and roughly chop parsley. Measure liquids and keep nearby.

Sear the scampi

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the scampi in a single layer (do not overcrowd). Sear 1.5–2 minutes per side until shells turn bright red and flesh is opaque. Transfer seared scampi to a plate and tent with foil.

Aromatics and deglaze

Reduce heat to medium. Add butter to the same skillet. Once melted, add chopped shallot and cook 1–2 minutes until softened. Add minced garlic and thyme and cook 30–45 seconds until fragrant (do not brown). Sprinkle paprika and red pepper flakes now and stir. Pour in white wine to deglaze, scraping up browned bits from the pan. Let the wine reduce by about half (2–3 minutes).

Build the sauce

Add chicken/seafood stock and halved cherry tomatoes. Bring to a simmer and cook 2–3 minutes until tomatoes begin to soften. Stir in lemon zest and lemon juice. If using, add heavy cream and simmer 1–2 minutes to warm and slightly thicken. Taste and adjust seasoning with remaining 1/2 tsp sea salt and 1/2 tsp black pepper.

Finish

Return the seared scampi to the skillet, spooning sauce over them, and simmer gently for 1–2 minutes to reheat and meld flavors (do not overcook). Stir in chopped parsley and remove from heat. Taste and adjust seasoning if needed.

Transfer scampi and sauce to a warm serving dish. Garnish with extra chopped parsley. Serve immediately with crusty bread to soak up the sauce or spoon over cooked pasta or rice. Each serving should have 3 scampi if serving 4.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 24 hours; reheat gently to avoid overcooking the seafood.