Fish & Seafood

Browned Butter Shrimp Scampi

Why browned butter you may ask?

Simply because browned butter gives whatever dish you’re making a layer of rich, nutty flavor

Shrimp Scampi is a classic favorite and some may say it needs no improvements.  Well, try out our version and decide for yourself

You’ll need 2 pounds of jumbo shrimp, shells removed and deveined.  You’ll also need one cup of dry white wine, such as a chardonnay, 1 stick of butter, 5 cloves of garlic, 1 cup curly parsley and kosher salt and black pepper to season at the end

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Start by melting the butter over medium heat in a Lodge cast iron pan or non-stick pan

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While the butter is melting, finely chop the garlic and parsley.  I’m using curly parsley because I feel it holds up better in cooking, but feel free to use flat parsley if that’s what you have on hand

You’ll also need to zest one whole lemon.  I’m using just the lemon zest here and not the juice because I don’t want the dish to be too tart

 

Once the butter is melted, arrange your shrimp in the pan in a single layer.  Depending upon the size of your pan, you may need to work in batches

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Stay right there.  Don’t move.  Hover over your pan because you only have 2 minutes before they need to be flipped

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Oh man.  They look good already

Cook the shrimp for two minutes more and remove to a bowl

Keep in mind, they will cook for another minute once you make the butter-wine sauce, but if there are any larger shrimp that still look grey, take those out last so they have a few extra seconds to cook

These are good enough to eat just like this!

But just wait… it gets better…

Let the butter brown for about a minute or so before adding in the other ingredients.  Be careful not to over brown… as soon as there is a nutty, fragrant smell, it’s time to move to the next step

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If you drank the reserved cup of white wine, you’ll need to refill it and pour into the hot butter and scrape up any bits that are on the bottom of the pan

Cook this down 5-6 minutes, until the alcohol burns off and the sauce thickens a bit

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Add in the chopped garlic, cook for 2 minutes

Now add in the lemon zest and stir well.  Smells SO good

Taste the sauce and add in a little bit of kosher salt and black pepper if needed

Put the shrimp and any accumulated juices back into the pan for one minute to warm up and toss to coat each one in the delicious butter-wine sauce

Yum-o

Top with the fresh parsley and dig in!

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We served over a bed of baby spinach with a slice of crusty bread & a sprinkle of crushed red pepper, but this dish would be equally as delicious over rice or pasta!

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Enjoy!

Simply Sundays! ~ Browned Butter Shrimp Scampi

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

2 pounds of jumbo shrimp, shells removed and deveined

One cup of dry white wine

1 stick of butter

5 cloves of garlic

1 cup curly parsley

Zest of one lemon

Kosher salt and black pepper

Directions

Remove the shells and devein 2 pounds of jumbo shrimp

Melt the butter over medium heat in a cast iron or non-stick pan

While the butter is melting, finely chop the garlic and parsley & zest one whole lemon

Arrange the shrimp in the pan in a single layer.  Depending upon the size of the pan, you may need to work in batches

Cook the shrimp for 2 minutes and flip each one and cook for 2 more minutes.

Keep in mind, the shrimp will cook for another minute once you make the butter-wine sauce, but if there are any larger shrimp that still look grey, take those out last so they have a few extra seconds to cook

Remove shrimp to a bowl and let the butter brown for about a minute or so before adding in the other ingredients.  Be careful not to over brown… as soon as there is a nutty, fragrant smell, it’s time to move to the next step

Add in the white wine and cook this down 5-6 minutes, until the alcohol burns off and the sauce thickens a bit

Add in the chopped garlic, cook for 2 minutes; add in the lemon zest and stir well

Taste the sauce and add in a little bit of kosher salt and black pepper if needed

Put the shrimp and any accumulated juices back into the pan for one minute to warm up and toss to coat each one in the delicious butter-wine sauce

Top with the fresh parsley and dig in!

© Simply Sundays 2016
All rights reserved

1 comment on “Browned Butter Shrimp Scampi

  1. Reblogged this on Simply Sundays! and commented:

    Try this Simply Sundays twist of a classic Shrimp Scampi… browned butter adds a rich & nutty layer of flavor!

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