Garlic Butter Scampi
Yield
8 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Butter sauce | |||
| ¾ | cup |
butter
|
|
| 1 | tablespoon |
garlic
finely minced |
|
| 1 | cup |
clam juice
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ⅓ | cup |
white wine
|
*
|
| ½ | each |
lemon
juice of |
|
| 1 | teaspoon |
basil
dry |
*
|
| ¼ | teaspoon |
nutmeg
|
|
| To taste | |||
| ½ | cup |
light cream (half&half)
or light cream |
|
| scampi | |||
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | each |
lemon
juice of |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | tablespoon |
basil
fresh |
|
| ¼ | cup |
white wine
|
*
|
| 1 | dash |
vermouth
dry |
* |
| 1 | x |
black pepper
to taste |
*
|
| 3 | pounds |
shrimp
deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Butter sauce | |||
| 177 | ml |
butter
|
|
| 15 | ml |
garlic
finely minced |
|
| 237 | ml |
clam juice
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
parsley leaves
minced |
|
| 79 | ml |
white wine
|
*
|
| 0.5 | each |
lemon
juice of |
|
| 5 | ml |
basil
dry |
*
|
| 1.3 | ml |
nutmeg
|
|
| To taste | |||
| 118 | ml |
light cream (half&half)
or light cream |
|
| scampi | |||
| 3E+1 | ml |
butter
|
|
| 79 | ml |
olive oil
|
|
| 15 | ml |
garlic
minced |
|
| 1 | each |
lemon
juice of |
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 15 | ml |
basil
fresh |
|
| 59 | ml |
white wine
|
*
|
| 1 | dash |
vermouth
dry |
* |
| 1 | x |
black pepper
to taste |
*
|
| 1.4 | kg |
shrimp
deveined |
|
Directions
MAKE SAUCE: Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.
In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth.
Pour flour mixture into garlic butter and stir until smooth and well blended.
Stir in wine, lemon juice, herbs and spices, stirring constantly.
Gradually add half-and-half and stir until thickened.
Simmer for 30 to 45 minutes.
MAKE SCAMPI: Melt butter in large saucepan on high heat and add oil.
Combine remaining ingredients keeping scampi aside until the last minute.
Add scampi and sauté until firm and slightly pink.
Do not overcook.
Pour scampi butter over scampi.
NOTES: Serve this over fettucini (1½ lbs for a full batch).
To save the trouble of de-veining shellfish, you can have two or three big ones for each person, and use small bay shrimp for the remainder.
