Shrimp Scampi Recipe
wild Mexican jumbo shrimp, pappardelle, garlic oil, white wine butter sauce
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Ingredients
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Pasta
Shrimp
Garlic-Oil & Sauce
Method
Pasta
- 1
Cook pappardelle
Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz pappardelle and cook until al dente according to package (typically 7–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Shrimp
- 2
Season shrimp
Pat the shrimp dry with paper towels. In a bowl, toss with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika (if using).
- 3
Sear shrimp
Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm. Do not overcook.
Garlic-Oil & Sauce
- 4
Infuse garlic oil
Wipe the skillet clean and return to medium heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter foams, add the thinly sliced garlic and 1 large minced shallot. Stir and cook gently 1–1.5 minutes until fragrant and the garlic is just starting to turn golden (avoid browning).
- 5
Deglaze with white wine
Increase heat to medium-high and pour in 3/4 cup dry white wine. Scrape any browned bits from the pan. Bring to a simmer and reduce by about half, 3–4 minutes, to concentrate the flavor.
- 6
Finish sauce
Lower heat to medium. Stir in remaining 2 tablespoons butter until melted. Add 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning with salt and pepper as needed.
- 7
Combine pasta and shrimp
Add the drained pappardelle to the skillet along with the reserved pasta water (start with 1/2 cup and add more as needed). Toss gently to coat the pasta in the sauce. Return the seared shrimp to the pan and toss just until heated through and everything is well coated, 1–2 minutes.
- 8