The term “scampi” is often used to describe a dish of large shrimp cooked with lots of garlic. This version adds fresh parsley, lemon zest and lemon juice to make a complementary pan sauce.
- 1 1/2 lb. large shrimp, peeled and deveined, tails intact
- 1 Tbs. kosher salt, plus more, to taste
- 1 Tbs. olive oil
- 2 garlic cloves, thinly sliced
- 4 to 6 fresh flat-leaf parsley sprigs, minced
- Grated zest of 1 large lemon
- Freshly ground pepper, to taste
- 2 Tbs. fresh lemon juice
- 2 to 3 Tbs. cold unsalted butter, cut into 6 pieces
In a bowl, sprinkle the shrimp with the 1 Tbs. salt and toss to coat evenly. Let stand for no more than 1 minute, then rinse well and drain. Pat the shrimp dry.
In a large fry pan over medium heat, warm the olive oil. When the oil shimmers, add the shrimp and cook until bright orange on one side, about 2 minutes. Turn with tongs and continue cooking until the shrimp are opaque throughout, 1 to 3 minutes more. Transfer to a warmed platter.
In a small bowl, stir together the garlic, parsley and lemon zest. Add two-thirds of the garlic-parsley mixture and a pinch of pepper to the pan. Sauté until fragrant but not browned, about 30 seconds. Add the lemon juice and 1/4 cup water and bring to a boil, scraping up the browned bits from the pan bottom. Cook until the liquid is nearly evaporated, then remove from the heat and add the butter. Stir quickly and constantly as the butter melts. Adjust the seasonings with salt and pepper.
Return the shrimp to the pan, stir to coat with the sauce and transfer to warmed plates. Sprinkle the remaining garlic-parsley on top and serve immediately. Serves 4.
Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).