Roger's Scampi

Five cloves of garlic in butter and olive oil. That’s how this scampi starts, and the aroma alone will have people wandering into the kitchen asking what’s for dinner. The shrimp cook fast in that fragrant fat, turning pink in minutes, and then orange liqueur goes in for the finishing move.

The liqueur is what sets this apart from a standard scampi. Reducing it by three-quarters on high heat burns off the alcohol and concentrates that citrus sweetness into a sticky glaze that coats each shrimp. Combined with lemon juice, basil, and oregano, it creates a sauce that’s bright, buttery, and slightly sweet all at once.

This whole dish comes together in about 10 minutes of active cooking. The sauce reduces to a small amount, but it’s intensely flavorful. You want just enough to coat the shrimp and slick the pasta or rice underneath.

Kitchen Tips

• Use large shrimp and don’t overcook them. They’re done the moment they curl into a C shape and turn pink. Overcooked shrimp are tough and chewy.
• Saute the garlic in the butter-oil mixture for just one minute. Burnt garlic turns bitter fast and will ruin the sauce.
• Reduce the liqueur on high heat with confidence. The alcohol flame may flare briefly, which is normal and burns off quickly.
• Squeeze the lemon juice to taste. Start with half a lemon and add more if you want a sharper, more acidic sauce.

Variations

• Classic white wine: Replace the orange liqueur with dry white wine for a more traditional scampi.
• Spicy scampi: Add red pepper flakes to the garlic saute for a kick of heat underneath the sweetness.
• Brandy version: Use cognac or brandy instead of orange liqueur for a warmer, more caramel-toned sauce.