Shrimp Scampi

Each time I make a shrimp dish, I’m invariably faced with the dichotomy of using shelled or unshelled shrimp. For the most part, it’s an easy decision for me (shelled, of course!), as growing up, my momma was keen on leaving the head, shell, tail intact for ultimate flavor (but trust, she always deveined). There’s a distinct difference in taste as well as eating experience when your fingers are steadily working to capture the piece of goodness that’s encased in its body armor.

As a lover of everything that emcompasses the vast “food umbrella”–spices, cooking techniques, varied ingredients and flavors–I’m all about maximizing the flavor of foods through ingredients, yes, but also techniques. In the same breath, during these warmer, humid and pandemic-times, I’m also one for efficiency and ease, hence, for this recipe, preserving only the tails on the shrimp. I feel like I had to share that because my momma would be giving me a heavy side eye had she known just the tails were left on the shrimp.

As mentioned earlier, this scampi goes well with steamed rice, orzo and (my personal favorite) bread–specifically, sesame sourdough bread from a local LA bakery: Bub and Grandma's. I keep it simple and have a bowl of shrimp scampi like you see pictured, toasted sourdough bread, and no utensils. I enjoy gently removing the tails, and scooping with a wedge a bread, capturing bits of garlic, parsley and sauce–the perfect bite every time!

Total time: 15 mins Servings: 2-3

You Need

  • 1 ½ lb shrimp, deveined, shells optional
  • ¼ cup garlic, finely chopped
  • 2 ½ tbsp butter
  • 2 ½ tbsp olive oil
  • ½ cup bone broth
  • ½ cup dry white wine
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ⅛ tsp red chili flakes
  • 2 tbsp lemon juice
  • 1 ½ tbsp flat leaf parsley, finely chopped

To Serve

  • Steamed rice
  • Orzo
  • Sourdough bread

Do It

  1. In a medium skillet over medium-high heat, add butter. Once melted, add olive oil and garlic. Cook garlic until fragrant (about 1 min) and be sure to not brown the garlic.
  2. Add bone broth, wine, pepper, kosher salt, and red chili flakes. Bring sauce to a soft boil and cook until wine reduces, about 2-3 mins.
  3. Add shrimp and cook until flesh is no longer pink, about 3-4 minutes (careful, do not overcook shrimp!).
  4. Turn off heat and add lemon juice and parsley. Mix well and serve!