Today is National Shrimp Scampi Day! “Scampi” refers to a type of crustacean akin to small lobsters found in Italy. Italian cooks traditionally prepared scampi with garlic, butter, and white wine – a method that evolved to use shrimp as a substitute, giving birth to the beloved dish known today as shrimp scampi.

This recipe stays true to the simplicity of shrimp scampi, highlighting fresh ingredients and straightforward cooking techniques.

Ingredients

• 450 grams of large shrimp, peeled and deveined
• Salt and freshly ground black pepper, to taste
• 60 grams of butter
• 4 cloves of garlic, minced
• 120 ml of dry white wine
• Juice of 1 lemon
• Zest of 1 lemon
• A small handful of parsley, finely chopped (about 30 grams)
• Red pepper flakes, optional
• Cooked pasta or crusty bread, for serving

Method

1. Season the shrimp with salt and pepper. Heat a large skillet over medium heat and melt half of the butter (30 grams).
2. Place the shrimp in the skillet in a single layer. Fry for 1-2 minutes on each side, or until the shrimp are pink and opaque. Remove them from the skillet and set aside.
3. In the same skillet, add the remaining butter and the minced garlic. Sauté for about 1 minute until the garlic releases its fragrance but does not brown. Pour in the white wine and turn up the heat to bring the mixture to a simmer. Let the wine reduce by half, which should take about 3-4 minutes.
4. Return the shrimp to the skillet. Add the lemon juice, lemon zest, and chopped parsley. Add a sprinkle of red pepper flakes for a bit of heat. Stir well to coat the shrimp in the sauce.
5. Dish up the shrimp scampi over freshly cooked pasta or alongside crusty bread to absorb the sauce. Garnish with extra parsley.