Delicious Shrimp Scampi

A fresh, fast take on shrimp scampi that skips the skillet and goes under the broiler instead. The shrimp sit in a single layer, get doused in a bright, herby sauce, and broil in minutes until browned at the edges and just cooked through.

The sauce keeps things light and lively: white wine and fresh lemon juice for brightness, olive oil and a little chicken broth for body, and shallots, basil, and oregano for a green, fragrant lift. It is scampi with a Mediterranean, herb-forward accent.

Broiling does two nice things: it concentrates the sauce as it bubbles and gives the shrimp a little caramelized color you don’t get from a gentle saute. Basting once or twice keeps everything glossy and moist.

The whole thing comes together in about 20 minutes, fast enough for a weeknight. Serve it over pasta or with crusty bread to mop up the sauce.

Kitchen Tips

• Watch the shrimp closely under the broiler; they cook fast and turn rubbery if overdone, so pull them as soon as they are opaque and pink.
• Arrange the shrimp in a single layer so they cook evenly and brown rather than steam.
• Baste once or twice while broiling to keep them moist and glossy.
• Serve with bread or pasta to soak up every bit of the herby wine sauce.

Variations

• Add minced garlic or red pepper flakes for a classic scampi kick.
• Finish with a knob of butter for a richer sauce.
• Toss the cooked shrimp and sauce with linguine for a full meal.