Shrimp Scampi. The Italian classic. Or rather, the semi-Italian classic. Originally prepared with scampi, A.K.A. the Norway lobster, shrimp scampi was once a classic Italian dish cooked with olive oil and garlic. But as Italian immigrants adapted to life in America, so did their food. In true American spirit, they began using whatever they had available. It’s here that scampi became shrimp and butter replaced oil, ultimately creating a dish that marries Italian techniques with American ingredients. But regardless of its origins, if there’s one thing we can all agree on, it is the more excuses we have to eat it, the better. And fortunately for us, there is National Shrimp Scampi Day—a day dedicated to all things buttery, garlicky and delicious. Do your part to celebrate with our mouthwatering recipe below.
- 5 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 lb. medium shrimp, peeled, deveined, tails attached
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 1⁄2 cup white wine
- 1⁄4 cup fresh lemon juice
- 1 tsp. lemon zest
- 1 lb. thin spaghetti, cooked
- 1⁄4 cup roughly chopped parsley
Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes. Add pasta, reserved shrimp, and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.
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