Shrimp Scampi with Lemon Garlic Sauce

I'm excited because today I'm making one of my favorite Italian meals shrimp scampi with an amazing lemon garlic sauce if you're a fan of seafood you're going to love this restaurant-quality dish I'm using frozen shrimp compared to the thawed pieces at the store you just don't know how long it's been sitting out which can give a mushy texture and strong odor these are 16 to 20 count that have already been peeled and deveined place shrimp in a colander  and run cold water over until  no longer icy about 3 minutes shake off the excess moisture I have one pound of shrimp and I'm going to season it with a 1/2 teaspoon of kosher salt and a 1/4 teaspoon of black pepper just stir to coat the pieces I like to keep the tails on because it's going to add a nice briny flavor  to the dish but if you'd  like to you can remove them these are nice large pieces so they won't cook too quickly in the pan now set this aside For maximum flavor, this dish  uses lots of fresh ingredients start by dicing some shallots cut off the tip and root end cut in half lengthwise peel off the papery skin cut lengthwise into 1/8-inch thick strips then make a cut parallel down the center and chop into 1/8-inch dice repeat the process with the remaining pieces this ingredient is great to use because it has  qualities of onion and  garlic so you get two for one we need 1/2 cup now we can't have an Italian  dish without some garlic cut off both ends then use  the side of the blade to smash this makes it a lot easier to peel use the fanning motion to mince this breaks it down into really small pieces and intensifies the garlic flavor this should be finely chopped so you don't get big chunks of garlic in your teeth we need 1 tablespoon lemons are going to add a  nice tangy flavor to the sauce I always zest it because there's a lot of aromatic flavor compounds in the peel we need 1 teaspoon cut the lemon in half squeeze out the juice this adds a nice bright acidity we need 1/3 cup Roma tomatoes add a nice juicy  flavor and sweetness to the dish  cut them in half lengthwise and  then quarter cut along the flesh to remove the pulpy seeds cut  lengthwise into 1/4-inch thick slices  turn and cut into 1/4-inch dice we need 1/2cup parsley adds a nice herbaceous note  to the dish and a pop of green color use the blade to quickly remove the leaves just pick off any stems and discard you could also use freshly sliced basil or oregano gather into a pile and use the back and  forth rocking motion to chop it all down we need 1 tablespoon make sure to save some for garnish In a large pot bring 4 quarts of water to a boil  stir in 1 tablespoon of  kosher salt until dissolved my family loves it when I serve  this dish with angel hair pasta because the shrimp cooks very quickly we don't   want it to get tough and rubbery so  we're going to cook the noodles first I have some boiling seasoned water and this  is going to add a nice flavor to the pasta add 1 pound of dried pasta to the water  stir a few times to prevent the  noodles from sticking together cook stirring occasionally until al dente drain and cover to keep warm heat a large skillet over medium-low heat  add 2 tablespoons of olive  oil and 1 tablespoon butter once the butter is melted add  1/2 cup of diced shallots,  1 tablespoon minced garlic, and  a 1/4 teaspoon red pepper flakes stir and cook until the shallots are tender  and garlic is fragrant but not browned,   about two minutes gently cooking the ingredients  in the hot fat is going to  draw out the fat-soluble flavor compounds from the onions and shallots   and the hot capsaicin from the peppers  adding a ton of flavor to the dish now add the shrimp in a single layer and  just cook until it forms a loose c-shape so it doesn't get tough and rubbery turn the heat up to medium cook  for 2 minutes not moving the shrimp flip over and cook until just cooked through about 1 minute transfer to a clean bowl turn heat up to medium-high and add in 1 teaspoon lemon zest, 1/3 cup  lemon juice, and 1/2 cup of white wine bring to a boil, stir occasionally  and allow the sauce to reduce  by half about 4 to 6 minutes the lemon juice and white wine has reduced now we're going to add chilled butter  this is going to help create a  nice thickened emulsified sauce turn heat down to low and whisk  in 3 tablespoons of chilled butter add cooked shrimp, 1/2 a cup of diced  tomatoes, and 1 tablespoon of parsley stir and cook until warmed  through about one to two minutes wow, this looks incredible and oh my  gosh the garlic the lemon smells amazing the shrimp is coated in the buttery sauce you could serve it as is as  an appetizer with crusty bread   but since we made some pasta let's plate it up I'm adding the shrimp to some angel hair pasta  it's nice and light and it's  gonna soak up that sauce right before serving garnish with a  little bit of cracked black pepper,  freshly chopped parsley and a lemon wedge this gives guests a chance to squeeze on some  fresh lemon juice right before digging in I hope you enjoyed learning the science behind   shrimp scampi and if you did  please give it a big thumbs up it means a lot when you do if you're looking for another  delicious seafood meal  check out my pan-seared salmon right here its super crispy and amazing see you in the next video let's add another shrimp on top oh yeah

Channel: Jessica Gavin

Views: 251,817

Keywords: recipes, jessica gavin, food, culinary, cooking, cooking tips, cooking techniques, shrimp scampi, shrimp scampi recipe, how to make shrimp scampi, how to, shrimp scampi with pasta, easy shrimp scampi, shrimp recipe, how to cook shrimp, garlic butter, dinner recipes, garlic shrimp, shrimp pasta, how to cook, date night, pasta recipes, easy recipes, shrimp recipes, how to make, italian recipes, shrimp scampi pasta, shrimp scampi sauce, shrimp scampi pasta recipe, white wine

Id: iLaL6Pfk19w

Length: 6min 49sec (409 seconds)

Published: Fri Sep 03 2021