Recipe Details

While the classic preparation lends itself to several different serving methods, there are a couple of riffs on traditional shrimp scampi that we really like. Whether you choose to add capers and tomatoes or mustard and thyme, make the tweaks below to the standard recipe for delicious results.

Ingredients

• 1 pound large shrimp, peeled and deveined

• 4 teaspoons minced garlic

• Kosher salt and freshly ground pepper

• 1 tablespoon extra-virgin olive oil

• Pinch of red-pepper flakes

• ½ cup dry white wine

• ¼ cup Quick, Concentrated Shrimp Stock (optional)

• 1 tablespoon fresh lemon juice, plus more for serving (optional)

• 3 tablespoons cold unsalted butter

• ¼ cup chopped fresh parsley

Description

1. Toss shrimp with garlic and salt; heat skillet:

   In a bowl, toss shrimp with 1 teaspoon garlic and 1/2 teaspoon salt. Heat a large skillet over medium-high.

2. Cook shrimp:

   Add oil and shrimp and cook until they begin to curl. Turn and cook until just opaque, about 2 minutes total. Transfer to a plate.

3. Reduce heat, add garlic and red pepper flakes:

   Reduce heat to medium. Add remaining 1 tablespoon garlic and red-pepper flakes to skillet; cook until fragrant, about 15 seconds.

4. Add wine and cook:

   Add wine, increase heat to high, and boil until reduced to about 2 tablespoons, 2 to 3 minutes.

5. Add shrimp stock and lemon juice:

   Add shrimp stock (if using) and lemon juice; boil 30 seconds, then remove from heat.

6. Add butter, return shrimp to pan, and season:

   Stir in butter to form an emulsified sauce. Return shrimp to skillet and toss to coat. Season with salt, pepper, and more lemon juice. Sprinkle with parsley and serve.