Elevated Shrimp Scampi with Flavor Boosts
This recipe elevates classic shrimp scampi with strategic flavor boosts, including a quick marinade, lemon zest in the sauce, and a finishing touch of Parmesan and smoked paprika, resulting in an incredibly flavorful and satisfying dish.
Equipment
- bowl
- large skillet or pan
- whisk
Ingredients
Shrimp Scampi
- 1 ½ lbs large shrimp, peeled and deveined, tails on or off
- ½ cup unsalted butter, divided
- 4-5 cloves garlic, minced
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ¼ cup fresh lemon juice
- ½ teaspoon red pepper flakes (or more, to taste)
- ½ cup chopped fresh parsley
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon finely grated Parmesan cheese Optional flavor booster
- 1 teaspoon smoked paprika Optional flavor booster
- zest of one lemon Optional flavor booster
- 1 tablespoon good quality extra virgin olive oil for finishing Optional flavor booster
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Toss shrimp with olive oil, half the minced garlic, red pepper flakes, lemon juice, salt, and pepper; marinate for 10-15 minutes while preparing other ingredients.
- Melt ¼ cup butter in a large skillet over medium-high heat, then add the remaining minced garlic and cook for about 1 minute until fragrant. Add extra red pepper flakes now if desired.
- Add the marinated shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side until pink; remove shrimp and set aside.
- Deglaze the pan with dry white wine, scraping up browned bits, and simmer for 2-3 minutes to reduce slightly. Reduce heat to low, then whisk in the remaining ¼ cup butter, lemon juice, and lemon zest.
- Return the cooked shrimp to the pan and toss to coat, then stir in fresh parsley and chives. Add Parmesan cheese and smoked paprika, stirring until melted and combined; adjust seasoning with salt and pepper.
- Serve hot, optionally drizzled with extra virgin olive oil for added richness.
Notes
Marinating the shrimp briefly enhances its flavor significantly. Be careful not to overcrowd the pan while searing the shrimp; cooking in batches ensures proper browning and prevents steaming. The addition of lemon zest during the sauce-building phase provides a brighter, more pronounced citrus note than just lemon juice alone. For a richer sauce, you can swirl in an additional tablespoon of butter just before serving.