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Garlic Butter Scampi
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- #43151
This scampi goes above and beyond with its creamy white wine and garlic butter sauce and well seasoned sauteed shrimp. Serve it over rice or pasta.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
Scampi Butter Sauce
3/4 cup butter, cut in bits
1 tablespoon finely minced garlic
1 cup clam juice
1/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1/3 cup white wine
1/2 lemon, juiced
1 teaspoon dried basil
1/4 teaspoon ground nutmeg
salt and pepper, to taste
1/2 cup half-and-half (or light cream)
Scampi
2 tablespoons butter
1/3 cup olive oil
1 tablespoon minced garlic
1 lemon, juiced
1 tablespoon minced fresh parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh basil
1/4 cup white wine
1 dash dry vermouth
3 pounds shrimp, deveined
salt and pepper, to taste
directions
For the scampi butter sauce, combine the butter and garlic in a saucepan over medium heat. Cook, stirring frequently, until the butter melts. Do not let the garlic brown.
In a bowl, whisk together the clam juice, flour, and parsley until smooth. Whisk the clam juice mixture into the butter sauce. Whisk in the wine, lemon juice, basil, nutmeg, salt, and pepper, whisking constantly. While stirring, slowly add the half-and-half and cook, stirring constantly, until it begins to thicken. Reduce the heat to medium-low and let the butter sauce simmer for 30 minutes, stirring frequently, until the sauce is thickened.
Meanwhile, for the scampi, melt the butter with the oil in a deep skillet over medium-high heat. Add the lemon juice, parsley, crushed red pepper flakes, basil, wine, and vermouth. Let the mixture cook for 1 minute.
Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp turn pink and the tails curl.
Pour the scampi butter sauce into the skillet and stir to coat the shrimp in the sauce. Adjust the seasoning as needed with salt and pepper. Serve the garlic butter scampi over rice or pasta.
common recipe questions
What can I use as a substitute for clam juice?
You can use chicken broth or vegetable broth as a substitute for clam juice.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but the flavor may be less vibrant. The general rule is to use one-third the amount of dried herbs as you would fresh.
Can I use something non-alcoholic other than white wine and vermouth?
You can use chicken broth or apple juice as a non-alcoholic substitute for white wine and simply omit the vermouth or use a splash of vinegar.
Can I use pre-cooked shrimp?
It's best to use raw shrimp for this recipe to avoid overcooking, but if you only have pre-cooked shrimp, you can add them at the last minute just to heat through.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before using.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I freeze the scampi?
It's not recommended to freeze this dish as the sauce may separate and the shrimp may become rubbery upon reheating.
What wine should I use in this recipe?
For cooking Garlic Butter Scampi, it's advisable to use a dry white wine that is also good for drinking. Here are some options:
Pinot Grigio: This wine is light and crisp, which makes it a good choice for seafood dishes like scampi.
Sauvignon Blanc: Known for its green and herbaceous flavors, this wine can complement the garlic and herbs in the dish.
Chardonnay: If you prefer a richer flavor, a less-oaky Chardonnay can work well. However, be cautious as a very oaky Chardonnay can overwhelm the dish.
Albariño: This Spanish white wine is another good option, known for its high acidity and seafood-pairing prowess.
Verdejo: This is another Spanish white wine that is aromatic, high in acidity, and pairs well with seafood.
Remember, the quality of wine you use in cooking should be good enough that you'd also enjoy drinking it. Using a poor-quality wine can negatively affect the taste of the dish.
nutrition data
492 calories, 34 grams fat, 8 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 3, 2016
I made this recipe for my daughter's birthday dinner. I used dried basil instead of fresh and counted out 56 shrimp 26-30count.I cooked off linguine colandered it off poured the garlic butter sauce over it and served it all out onto 4 plates and spooned the scampi over the top. It was excellent.
January 4, 2007
This was excellent. I used dry vermouth for the wine, fresh basil and dried parsley. I left out the red pepper. It was excellent! I served over jasmine rice.