Ida's Scampi Dish

Shrimp scampi is weeknight luxury: plump shrimp bathed in a garlicky, herby butter sauce, on the table in about half an hour. This easy version leans on a packet of Italian dressing mix for instant herb flavor.

Garlic butter is the soul of any scampi. Melting butter with crushed garlic and letting it gently simmer is what builds that rich, fragrant sauce the shrimp soak up.

The Italian seasoning mix is a clever shortcut. Instead of measuring out a half-dozen dried herbs, one packet stirs in oregano, garlic, and herby tang all at once.

Shrimp cook fast, so keep an eye on them. They are done the moment they turn pink and curl into a loose C; pull them before they tighten into a rubbery O.

Spoon the shrimp and all that garlicky butter over a bed of rice, which soaks up every drop of the sauce.

Chef Tips

• Pat the shrimp dry before they hit the pan so they sear instead of steaming.
• Keep the heat gentle so the garlic butter never browns or burns.
• Watch the shrimp closely, since they cook in just a few minutes and turn rubbery if overdone.
• Spoon the extra butter sauce over rice or crusty bread so none goes to waste.

Variations

• Add a splash of white wine and a squeeze of lemon to brighten the sauce.
• Toss the shrimp and sauce with pasta instead of rice.
• Finish with fresh parsley and a pinch of red pepper flakes for color and heat.