Shrimp Scampi Recipe

Toast and sauté base

Rinse the wild rice blend briefly under cold water and drain. In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes.

Cook rice

Add the rinsed rice to the pan and stir to coat in the oil/butter for 1 minute to lightly toast. Add 2 1/4 cups broth, 1/2 teaspoon salt and 1/4 teaspoon pepper, bring to a boil, then reduce heat to low, cover and simmer according to package instructions (generally 35–45 minutes) until rice is tender and most liquid is absorbed.

Finish pilaf

When rice is done, remove from heat and let sit covered for 5 minutes. Fluff with a fork, stir in 1 tablespoon chopped parsley and adjust seasoning to taste. Keep warm while preparing shrimp and asparagus.

Preheat a skillet or grill pan over medium-high heat. Toss asparagus pieces with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Cook asparagus in a single layer for 4–6 minutes, shaking or turning occasionally, until bright green and crisp-tender with slight browning. Remove from heat and set aside. Alternatively, roast at 425°F (220°C) for 8–10 minutes.

Prepare shrimp

Pat shrimp dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. This ensures a good sear and reduces excess moisture.

Sear shrimp

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter is foaming and pan is hot, add shrimp in a single layer (do not crowd). Cook 1.5–2 minutes per side, until shrimp are pink and just cooked through. Transfer shrimp to a plate and tent loosely with foil.

Build sauce

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add the finely minced shallot and sauté 1–2 minutes until softened. Add the garlic and sauté 20–30 seconds until fragrant, taking care not to brown.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, roughly 2–3 minutes. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.

Finish sauce and combine

Reduce heat to low and whisk in remaining 2 tablespoons butter, one small piece at a time, to create a silky emulsion (or swirl the pan). Return cooked shrimp to the skillet along with the cooked asparagus pieces and any accumulated juices from the resting plate. Toss gently to coat everything in the sauce and warm through for 1 minute.

Taste and adjust seasoning with additional salt, pepper or lemon juice if needed. Stir in 2 tablespoons chopped parsley and optional 1/4 teaspoon red pepper flakes for a touch of heat.