Scampi

Two pounds of jumbo shrimp sauteed in six tablespoons of butter with six cloves of garlic, a splash of white wine, and bright lemon. This is scampi the way Italian-American kitchens have been making it for decades.

The technique here is worth paying attention to. The garlic gets cooked in chunks until golden, then removed. It’s not there to stay. It infuses the butter with flavor without burning and turning bitter while the shrimp cook.

Rosemary and oregano get sprinkled directly onto the raw shrimp before they hit the pan. That direct contact means the herbs bloom in the heat and cling to each piece instead of floating loose in the sauce.

The finish is all about the wine and lemon. Juice and zest go in together, building a sauce that’s rich from the butter but sharp enough to cut through it. Toss this over linguine or serve it with crusty bread to soak up every drop.

Pro Tips

• Don’t skip removing the garlic chunks. Leaving them in risks bitter, acrid bites once they overcook
• Use dry vermouth if you don’t have white wine on hand. It keeps longer once opened and adds slightly more herbal complexity
• Cook the shrimp just until they curl into a loose C shape. A tight O means they’re overdone and will be rubbery
• Fresh lemon zest is a must. Bottled juice is fine, but the zest needs to be fresh for that fragrant citrus oil

Variations

• Spicy scampi: Add ¼ teaspoon red pepper flakes when sauteing the garlic
• Scampi over pasta: Toss with 1 pound cooked linguine and a ladle of pasta water to stretch the sauce
• Grilled version: Marinate shrimp in the butter-herb mixture, then grill on skewers for a smoky twist