This was excellent. Don't skimp on the garlic!
Skillet Shrimp and Pasta Scampi Serves 4 to 6
A one pot, easy, 45 minute weeknight dinner that's delicious and elegant
Author: Adapted by Chris Scheuer from Cook's Illustrated
Recipe type: Main
Ingredients
11 (yes 11!) medium cloves large garlic cloves*, divided
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1 ¼ pounds shrimp, large (I use the 2125 count bag size)
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 teaspoon sugar
1 tablespoon butter
1 teaspoon red pepper flakes (crushed red pepper) (rub the flakes
between your fingers to break up a bit.)
½ cup dry white wine** a good wine that you would drink or dry vermouth
1 cup water
4 cups chicken broth
12 ounces pasta***
3 tablespoons parsley, minced
Instructions
1. Firmly crush all cloves of garlic with the flat side of a chef's knife. I just place my knife on top of a clove and,
with the heel of my hand, give it a good tap (maybe more of a whack). This will loosen the skin so it's easy
to peel off. Make a garlic paste with 2 of the peeled cloves: roughly chop garlic then sprinkle with ¼
teaspoon salt. Repeatedly press and drag the side of a large knife over the mixture till it turns into a smooth
paste. Transfer paste to a small bowl and add 2 tablespoons of olive oil, 2 tablespoons lemon juice, lemon
zest and pepper. Set aside. Slice remaining garlic super thin and transfer to a small bowl. Set aside.
2. Place shrimp in a medium size bowl. Combine ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and
1 teaspoon sugar in a small bowl and stir. Sprinkle salt mixture over shrimp and toss to coat.
3. Heat 1 tablespoon butter in a 12″ skillet over high heat until melted and bubbly. Add shrimp and spread to a
single layer. Allow shrimp to brown slightly without stirring for about 2 minutes. Stir for about 1 minute,
until shrimp turn pink, opaque and begin to curl. Don't overcook or shrimp will be dry and tough. Remove
shrimp to a plate and cover to keep warm.
4. Reduce heat to very low. Add remaining tablespoon of oil, sliced garlic and red pepper flakes to pan. Stirring
frequently, cook garlic until just beginning to turn golden, about 34 minutes. Add the wine, increase heat
to medium high and simmer, scraping up the brown bits on the bottom of the pan, until wine has pretty
much evaporated, about 5 minutes.
5. Add water, broth and pasta to pan and increase heat to produce a vigorous simmer. Once broth is
simmering, cook for about 1215 minutes, stirring frequently (but very gently to keep pasta intact), until
the pasta is al dente and the liquid has thickened, about 1215 minutes. Taste a noodle at 12 minutes to
determine if you need a minute or two more. Don't let liquid completely evaporate. There should be some
left under and between the noodles.
6. Reduce heat to low and stir in the garlic/oil mixture. Cook for another minute, gently tossing pasta till it is
well coated with the sauce. If sauce seems scant, just add a bit more broth to loosen it up. Add shrimp,
taste and season with salt and pepper, if needed. Garnish with more fresh, finely chopped parsley and lemon
wedges.
Notes
* Don't worry, it sounds like a lot of garlic, but the garlic mellows out as it's sautéed and the result is not a strong
My parsley plant is out in back and it was pouring rain, so I used fresh basil from a pot on my counter, and thinly cut scallion for garnish. I also used peeled, deveined, large shrimp from Costco.
Skillet Shrimp and Pasta Scampi Serves 4 to 6
A one pot, easy, 45 minute weeknight dinner that's delicious and elegant
Author: Adapted by Chris Scheuer from Cook's Illustrated
Recipe type: Main
Ingredients
11 (yes 11!) medium cloves large garlic cloves*, divided
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1 ¼ pounds shrimp, large (I use the 2125 count bag size)
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 teaspoon sugar
1 tablespoon butter
1 teaspoon red pepper flakes (crushed red pepper) (rub the flakes
between your fingers to break up a bit.)
½ cup dry white wine** a good wine that you would drink or dry vermouth
1 cup water
4 cups chicken broth
12 ounces pasta***
3 tablespoons parsley, minced
Instructions
1. Firmly crush all cloves of garlic with the flat side of a chef's knife. I just place my knife on top of a clove and,
with the heel of my hand, give it a good tap (maybe more of a whack). This will loosen the skin so it's easy
to peel off. Make a garlic paste with 2 of the peeled cloves: roughly chop garlic then sprinkle with ¼
teaspoon salt. Repeatedly press and drag the side of a large knife over the mixture till it turns into a smooth
paste. Transfer paste to a small bowl and add 2 tablespoons of olive oil, 2 tablespoons lemon juice, lemon
zest and pepper. Set aside. Slice remaining garlic super thin and transfer to a small bowl. Set aside.
2. Place shrimp in a medium size bowl. Combine ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and
1 teaspoon sugar in a small bowl and stir. Sprinkle salt mixture over shrimp and toss to coat.
3. Heat 1 tablespoon butter in a 12″ skillet over high heat until melted and bubbly. Add shrimp and spread to a
single layer. Allow shrimp to brown slightly without stirring for about 2 minutes. Stir for about 1 minute,
until shrimp turn pink, opaque and begin to curl. Don't overcook or shrimp will be dry and tough. Remove
shrimp to a plate and cover to keep warm.
4. Reduce heat to very low. Add remaining tablespoon of oil, sliced garlic and red pepper flakes to pan. Stirring
frequently, cook garlic until just beginning to turn golden, about 34 minutes. Add the wine, increase heat
to medium high and simmer, scraping up the brown bits on the bottom of the pan, until wine has pretty
much evaporated, about 5 minutes.
5. Add water, broth and pasta to pan and increase heat to produce a vigorous simmer. Once broth is
simmering, cook for about 1215 minutes, stirring frequently (but very gently to keep pasta intact), until
the pasta is al dente and the liquid has thickened, about 1215 minutes. Taste a noodle at 12 minutes to
determine if you need a minute or two more. Don't let liquid completely evaporate. There should be some
left under and between the noodles.
6. Reduce heat to low and stir in the garlic/oil mixture. Cook for another minute, gently tossing pasta till it is
well coated with the sauce. If sauce seems scant, just add a bit more broth to loosen it up. Add shrimp,
taste and season with salt and pepper, if needed. Garnish with more fresh, finely chopped parsley and lemon
wedges.
Notes
* Don't worry, it sounds like a lot of garlic, but the garlic mellows out as it's sautéed and the result is not a strong
My parsley plant is out in back and it was pouring rain, so I used fresh basil from a pot on my counter, and thinly cut scallion for garnish. I also used peeled, deveined, large shrimp from Costco.