SHRIMP SCALLOPINI

IN GARLIC BUTTER & WINE

("Scampi")

Scallopini di gamberi al burro all'aglio e vino

Ingredients

1 lb. 31/35 (large) uncooked shrimp, deveined and peeled, tail on 

1 large Shallot, chopped

1 c. All-purpose flour

2 tbsp. Olive oil 

6 tbsp. Unsalted butter, divided

1 tbsp. Lemon juice

4 sprigs Fresh thyme

4 cloves Garlic, peeled & minced

1 c. Dry white wine

1/4 tsp. Frank’s® Hot Sauce

1/4 c. Flat leaf parsley, chopped

1/2 c. Parmesan bread crumbs 

Kosher salt

Directions

      

    • In a wide, shallow dish, whisk together the flour and a few healthy pinches of salt.

    • Heat the oil in a skillet over medium heat until just shimmering, then add and melt the 2 tbsp. butter.

    • Dredge each shrimp in the seasoned flour, shaking off any excess, and set aside on a plate.

    • Sautée the shrimp in two or three batches for about 2 minutes per side, until pinkish.  (Do in batches so that the shrimp are not crowded in the pan.)

    • Remove to a plate and tent with foil.

    • Melt the remaining 4 tbsp. butter in the pan, then add the Frank’s®.

    • Add the thyme sprigs.

    • Add the shallot, and sautée until translucent, about 2-3 minutes.

    • Add garlic and sautée for about a minute, until fragrant.

    • Pluck out the herbs and garlic and discard.

    • Deglaze the pan with the wine and lemon juice, scraping up any browned bits.

    • Return the shrimp to the pan, and warm through on each side for about 2 minutes.

    • Transfer the shrimp to a serving platter.

    • Shut off the heat, and stir in 1/4 cup of the bread crumbs if the sauce is thin.

    • Spoon the sauce over the shrimp, sprinkle with remaining bread crumbs, and garnish with the parsley.

    • Serve hot, and enjoy!

This is what is pretty much what is called “scampi” in the US.  Scampi, however, is not a preparation, but a type of shellfish.  That said, shrimp is pretty much prepared in this way and is commonly called “scampi.”  (Thanks to Lidia Bastianich for clarifying this point for me!)

Serve paired with the wine used for preparation, a cooked long pasta (spaghetti, linguine, etc.) in extra virgin olive oil, and nice steamed broccoli with butter and lemon zest.  Delizioso!

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2022, Davis Peterson All rights reserved. Subject to international copyright regulations.