Drive you to the airport? Mow your lawn? Make alex_delany this shrimp scampi recipe and he's there.
for it. There’s nothing in this scampi recipe that will be unfamiliar to you. All of these ingredients are very run-of-the-mill stuff that you probably have in your fridge or pantry already., grated garlic, and oil. Microplaning the garlic is the secret for getting a deep flavor into those crescent-shaped crustaceans and turning up the sauce from one to eleven.
The scampi comes together quickly after that. You cook the shrimp halfway and then remove them from the pan. At that point, you cook a bunch of sliced garlic in the remaining oil, lemon juice, and a bit of wine, before adding the shrimp back into the pan and bringing the whole thing home.If you really want to do it up, serve this with garlic bread. But that's only for the true garlic daredevils.
But this is really just proof that scampi doesn’t have to be dumped on top of pasta. Sure, many of the Italian-American restaurants of our time have done just that, but in my eyes, shrimp scampi does its best work when served on a big platter surrounded by warm crusty bread. Dip your bread into that sauce, and pile a few tender, flavorful shrimp on top. Eat. Again. And again. And again. Is this a single serving? Or an experience for the whole family? That’s up to you.
But I can’t stick around while you decide. I have to run. Great Aunt Bertha is outside in the car. And...yes, it looks like she brought the bread.
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