Josh's Shrimp At the Drawbridge Inn

This is the kind of shrimp dish every supper-club menu had a version of in the eighties, and it still hits the mark. It lives in scampi territory, but instead of pasta, the buttery wine sauce gets ladled over rice so every grain catches the garlicky drippings.

The technique is fast and unforgiving. Start with cold butter, melt it gently with crushed garlic, and don’t let the garlic brown. A light dusting of flour on the shrimp does double duty: it gives them a thin golden crust and naturally thickens the pan sauce.

White wine deglazes the pan and reduces into a glossy sauce in just a couple minutes. A handful of fresh parsley right at the end adds color and a clean, grassy lift against the richness.

Keep an eye on the shrimp. They go from pink to pearly to overcooked in seconds. Pull them when they curl into a soft C-shape, never a tight O.

Serve over fluffy white rice with a wedge of lemon and crusty bread for sopping the sauce.

Pro Tips

• Pat shrimp completely dry before flouring so the coating sticks.
• Use a dry white like Sauvignon Blanc or Pinot Grigio. Skip anything sweet or oaky.
• Add an extra knob of cold butter at the end and swirl it in for a glossier sauce.
• Cook the rice in chicken stock instead of water for more depth.
• Slice fresh garlic instead of crushing for a milder garlic flavor.

Variations

• Toss in halved cherry tomatoes during the last minute for color and acidity.
• Add red pepper flakes or a splash of hot sauce for spicy shrimp scampi.
• Substitute pasta like linguine for the rice if you want a classic scampi presentation.