Classic Shrimp Scampi

Here is my version of that Italian-American classic, Shrimp Scampi, the name of which makes me laugh because it essentially translates to “Shrimp Shrimp.” Well, sort of. There’s a lot of confusion as to what “scampi” are. Technically, they are not shrimp; more like prawns or langoustines, small lobster-like crustaceans. So what the name of the dish actually means is: shrimp cooked in the style of scampi. Whatever it’s called, it’s a classic and it’s also a personal favorite.

I start with shell-on shrimp. Why? For one thing, while peeled shrimp may be convenient, they lack the flavor of shell-on. What’s more, in this recipe, the shells are used to make a quick stock. It’s one extra step, but well worth it as the stock adds a welcome boost of flavor to the sautéed shellfish.

Shrimp scampi is often served over pasta; I prefer it on its own, with good bread and salad on the side.

CLASSIC SHRIMP SCAMPI
Makes 4 servings

INGREDIENTS
24 jumbo shell-on shrimp, all the better if they still have their heads
3/4 cup (177 ml) dry white wine
3/4 cup (177 ml) chicken broth
2 fresh bay leaves
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon kosher salt, or to taste
2 teaspoons fresh lemon juice, plus lemon slices or wedges for garnish
1 tablespoon minced fresh flat-leaf parsley, plus a few sprigs for garnish

INSTRUCTIONS
1. Rinse the shrimp and pat them dry. If they have heads, gently separate the bodies from the heads and set the heads aside. Peel the shrimp, leaving the tails on and taking care to remove the vein that runs along the back (I use a shrimp peeler/de-veiner). Place the shrimp in a bowl or container, cover, and set aside.

2. Place the shells and heads if using, in a sauté pan. Pour in the wine and chicken broth and toss in the bay leaves. Set over medium-high heat and bring to a boil. Reduce to medium low, cover, and simmer for 5 minutes; uncover, stir, and simmer 3 to 5 minutes more. Strain the broth into a clean bowl and discard the solids. You should have about 1/2 cup broth. 

3. Combine the butter and olive oil in a large skillet and set over medium-low heat. Add the sliced garlic and cook, stirring often, for 3 minutes, until softened but not browned. Stir in the red pepper flakes and salt.

4. Pour in the reserved broth, raise the heat to medium-high, and bring to a simmer. Cook 1 to 2 minutes to slightly reduce the broth. Arrange the shrimp in the skillet in one layer and cook until opaque on the bottom, about 2 minutes. Turn the shrimp and cook another 2 minutes, or until just cooked through. Sprinkle the lemon juice and parsley on top, toss gently, and remove from the heat.

5. Transfer the shrimp to a warm platter or shallow bowl, spoon the pan sauce over them, and serve.