Shrimp Scampi

Ainekset

2 tablespoons olive oil

2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined (see this page)

3 tablespoons unsalted butter

4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)

2 tablespoons juice from 1 lemon

1 tablespoon dry vermouth

2 tablespoons minced fresh parsley leaves

Pinch cayenne pepper

Table salt and ground black pepper

Ohjeet

1. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until shimmering. Add 1 pound of the shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to a medium bowl. Return the pan to high heat and repeat with the remaining 1 tablespoon oil and remaining 1 pound shrimp.

2. Return the skillet to medium-low heat; melt 1 tablespoon of the butter. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off the heat, add the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter; add the parsley and cayenne, and season with salt and black pepper to taste. Return the shrimp and any accumulated juices to the skillet. Toss to combine; serve immediately.

Muistiinpanot

Serve the scampi over long pasta like linguine or spaghetti or with chewy bread to soak up the extra juices.

WHY THIS RECIPE WORKS: Bad restaurant versions of shrimp scampi often run the gamut from boiled shrimp and tomato sauce on a bed of pasta to rubbery shrimp overloaded in butter or olive oil. We wanted lightly cooked, moist shrimp in a light garlic and lemon sauce.

A quick sauté in batches was all the shrimp needed to cook fully without becoming rubbery; we then set them aside to build the sauce. We cooked minced garlic briefly in butter, so as not to scorch it, then added lemon juice and vermouth for depth of flavor; the liquids also protected the garlic from burning. Additional butter thickened the sauce, and parsley and cayenne provided the finishing touches to this light, flavorful Italian favorite.