Shrimp Scampi Recipe

Prepare shrimp

Pat the jumbo shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep chilled until ready to cook.

Butter-poach base

In a wide sauté pan over medium-low heat, melt 4 tablespoons of the butter with 1 tablespoon olive oil. Add the minced garlic and minced shallot and sweat gently for 1–2 minutes until fragrant but not browned.

Add aromatics and wine

Stir in the Calabrian chili paste and crushed red pepper and cook 30 seconds. Increase heat to medium, add the Chablis and stock, and simmer briskly for 1–2 minutes to reduce slightly and concentrate flavor.

Butter-poach the shrimp

Reduce heat back to low. Add the remaining 2 tablespoons of butter in small pieces so it melts into the liquid (this creates the butter-poaching finish). Add the seasoned shrimp to the pan in a single layer. Poach gently for 2–3 minutes per side (depending on size) until shrimp are opaque and just cooked through — internal temp about 120–130°F (49–54°C). Avoid a rolling boil; maintain a gentle simmer so shrimp stay tender.

Finish sauce

Remove shrimp with a slotted spoon into a warm bowl. Raise heat to medium-high and reduce the cooking liquid for 1–2 minutes until slightly thickened. Stir in lemon juice, optional heavy cream, remaining 1/4 tsp salt and remaining 1/4 tsp black pepper, and chopped parsley. Taste and adjust seasoning. Return shrimp briefly to the pan to coat (15–30 seconds), then remove to serving plate.

While the shrimp are poaching, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the quartered artichoke hearts in a single layer and sear without moving for about 2–3 minutes until golden, then flip and brown the other side 1–2 minutes. Sprinkle with 1/4 tsp salt and lemon zest, toss to coat, and remove from heat. Keep warm.

Preheat a grill pan or skillet over medium-high heat. Brush both sides of focaccia slices lightly with olive oil and spread a little softened butter on one side. Toast the focaccia slices in the hot pan 1–2 minutes per side until golden and crisp. Immediately rub the toasted surface with the halved garlic clove for a subtle garlic flavor. Keep warm.

Place toasted focaccia slices on a serving platter or individual plates. Spoon several butter-poached shrimp and some of the sauce over each slice. Tuck seared artichoke quarters alongside the shrimp. Drizzle with a small amount of finishing olive oil and scatter microgreens or additional parsley on top. Serve with lemon wedges on the side for extra brightness.

If desired, serve a small carafe of extra chilled Chablis to spritz a splash over the dish at the table for aroma and acidity.