Drunken Shrimp Scampi

The name ‘Drunken Shrimp Scampi’ tells you everything you wish to understand concerning this instruction. These buttery, garlicky, intoxicated  shrimp took a pleasant long bathtub in some vino. Shrimp dish is one among those dishes that I believe folks seldom build reception however if it’s on any edifice menu they order it. I do know this as a result of I do that.

Drunken Shrimp Scampi

The key to the current intoxicated  Shrimp dish may be a sensible bottle of vino, don’t skimp as a result of you must perpetually cook with what you'd drink and drink with what you'd cook with. I used a pleasant buttery chardonnay from California. A Pinot Grigio or Pinot Gris would do.

Add in some cooked cherry tomatoes and take in all that goodness with some food and you have got one mouth watering meal. Or do like American state and stand at your room counter feeding every shrimp and drinking the broth. There’s no prescript once it involves shrimp dish.

Drunken Shrimp Scampi


  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 pound Large Raw Shrimp, peeled and deveined
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 tablespoons Butter, plus 4 tablespoons cubed
  • 1 package {10.5 ounces} Cherry Tomatoes
  • 1/4 teaspoon Red Pepper Flake
  • 1 big cup White Wine
  • 2 teaspoons Lemon Juice, about two large wedges
  • 2 tablespoons Parsley, chopped


  1. STEP 1 Preheat your oven to 400 degrees F.
  2. STEP 2 Toss cherry tomatoes in 1 tablespoon of olive oil, season with kosher salt and ground black pepper. Place on a sheet pan and in the oven to roast for 15 minutes until tomato skins burst and are tender. Remove and set aside to cool.
  3. STEP 3 In a large pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium high heat. Season shrimp with kosher salt and ground black pepper. Add shrimp to the pan and cook 2 minutes. Add garlic and red pepper flake and stir together until garlic is fragrant, about 30 seconds. Remove shrimp to a plate and set aside.
  4. STEP 4 Deglaze pan with white wine and lemon juice. Bring to a boil and reduce wine by a quarter. Add roasted cherry tomatoes and parsley. Turn heat to low and add the cubed 4 tablespoons of butter. Stir until butter is completely melted and sauce looks shiny. Season sauce with kosher salt based on taste preference, about 1/4 teaspoon.
  5. STEP 5 Add the shrimp back to the pan and warm through, about 2 minutes. Serve immediately tossed with pasta or by itself with crusty french bread for dipping.

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