Fresh Gulf Shrimp sauteed in butter and olive oil, flavor with tons of garlic, lemon, and white wine with a touch of rich tomato flavor and some traditional Creole seasonings.
Estimated Time 45 minutesminutes
Servings 4Servings
Here's What You Need
1poundlarge to jumbo shrimp - peeled, de-viened and rinsed (see Notes)
Peel, wash and devein shrimp; pat dry with a paper towel. Combine shrimp with 1 tablespoon of creole seasoning and set aside.
Thinly slice garlic and shallots and set aside. Zest the lemon and squeeze its juice. Slice the butter into tablespoon sizes pieces. Measure out all other ingredients.
Cook pasta to al dente according to package direction; drain and reserve about a ¼ cup of pasta water.
Prepare the Scampi
Place a saute pan over medium-high heat. When hot, add 1 tablespoon of butter. When bubbling, saute the shrimp for about 1 minute on each side. Remove the shrimp from saute pan and set them aside.
Add the olive oil to the pan. When shimmering, add the shallots and garlic; saute for about 2 minutes.
Add the tomato paste. Mix completely into the onions and garlic, stirring constantly for about 2 minutes.
Add the Herb and Spice Blend. Mix all ingredienst and saute another 1 minute.
Lower the heat to medium and add the wine and lemon juice. Mix to combine and simmer until reduced by about half. This may take 5 to 10 minutes.
Increase the heat to medium-high and add the lemon zest and red pepper flakes, if using. Stir to combine.
Add 4 tablespoons of butter.
When the butter is almost melted, add back the reserved shrimp and saute for about 4 minutes, shaking the pan back and forth.
Finish by adding 1 more tablespoon of butter, shaling the pan. When the butter has melted, add the parsley to finish.
To serve
Remove from the heat. Serve with pasta, rice, grits or simply crispy french bread. There are at least two ways to handle the pasta: 1) add the pasta a little at a time to the pan and mix well with the scampi. Add a few tablespoons of pasta water to help bind everything. 2) add the pasta to a plate and ladle the scampi on top.
Sprinkle some parmesan cheese (optional) and more parsley on top. Serve immediately.
Notes
Use large or jumbo shrimp for this recipe. Reserve the shells and heads for stock. If purchasing shrimp with heads and shells, buy 2 pounds to net 1 pound of peeled shrimp. If shells but no heads, buy 1 ½ pounds.Read my article, What Size Shrimp Do I Need?, for more about shrimp size.Frozen shrimp can be substituted for fresh shrimp.Substitute chicken or shrimp stock or water for wine, if desired.Leftovers can be stored in the fridge for 2 to 3 days and in the freezer for up to 3 months. Make sure to store the scampi in an airtight container.The recommended method for reheating is in a saute pan. Try not to overcook the shrimp. Defrost overnight in the fridge. If the sauce separates while reheating, shake the pan back and forth and add about 1 tablespoon of water.This can be served with pasta, rice, grits, or just crispy french bread.