Garlic Butter Scampi

This shrimp scampi goes well beyond the typical quick saute. Two components come together: a rich garlic butter sauce simmered for 30 to 45 minutes with clam juice, white wine, half-and-half, and herbs, then a quick, screaming-hot saute of the shrimp in butter, olive oil, and more garlic.

Clam juice is the restaurant secret here. It adds a briny, oceanic depth to the butter sauce that makes the whole dish taste like it came from a seafood house. The flour thickens everything into a velvety coating that clings to every strand of fettuccine.

The shrimp cook last and fast. High heat, just until pink and firm. Overcooking turns them rubbery, and no amount of sauce can fix that.

Kitchen Tips

• Melt the garlic in butter over medium heat, never high. Browned garlic turns bitter and will ruin the sauce.
• Blend the flour into the clam juice in a separate bowl before adding to the butter. This prevents lumps from forming in the sauce.
• Saute the shrimp in small batches if your pan isn’t large enough. Crowding steams them instead of searing.
• Toss the cooked fettuccine directly in the sauce so the pasta absorbs flavor and the starch helps the sauce cling.

Variations

• Use half large shrimp and half bay shrimp to save on prep. The small ones don’t need deveining.
• Add a splash of dry vermouth to the shrimp saute for an extra herbal, aromatic note.
• Swap the fettuccine for linguine or serve over steamed rice for a lighter presentation.