This classic Scampi in Garlic-Butter Sauce offers a luxurious dining experience with minimal effort. Plump jumbo shrimp are marinated briefly in wine and lemon, then sautéed with fresh garlic and herbs for a burst of flavor. The star is the creamy sauce, made by blending melted butter, clam juice, and a touch of flour for a silky texture that clings to every shrimp. Finished with fresh parsley and basil, this dish balances savory depth with bright acidity. It is an elegant yet home-style meal perfect for date nights or special weeknight dinners. Serve immediately over pasta or with crusty bread to soak up the delicious sauce.
Scampi In Garlic-Butter Sauce – Country Cooking
Description
This classic Scampi in Garlic-Butter Sauce offers a luxurious dining experience with minimal effort. Plump jumbo shrimp are marinated briefly in wine and lemon, then saut&# 195;©ed with fresh garlic and herbs for a burst of flavor. The star is the creamy sauce, made by blending melted butter, clam juice, and a touch of flour for a silky texture that clings to every shrimp. Finished with fresh parsley and basil, this dish balances savory depth with bright acidity. It is an elegant yet home-style meal perfect for date nights or special weeknight dinners. Serve immediately over pasta or with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Prepare the Garlic-Butter Sauce first: In a small bowl, combine the clam juice and flour until smooth and free of lumps.
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In a heavy 2-quart saucepan, melt 1/2 cup (1 stick) butter over medium heat. Add 3 cloves of finely chopped garlic and cook until fragrant, but do not let the butter brown.
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Stir the flour mixture into the melted butter and garlic until well blended.
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Add 1/3 cup dry white wine, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt.
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Heat the sauce to a boil, stirring constantly, over medium-high heat.
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Gradually stir in 1/2 cup half-and-half until the mixture thickens.
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Reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally. Set aside.
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While the sauce simmers, prepare the shrimp: In a large bowl, combine the shrimp, 1/4 cup dry white wine, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1/3 cup olive oil, and 1/4 teaspoon ground black pepper. Toss to coat and let marinate briefly.
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In a large skillet, heat 1/3 cup olive oil and 2 tablespoons butter over medium-high heat. Add 3 cloves of finely chopped garlic and 1/2 teaspoon crushed red pepper; sauté until the garlic is golden.
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Add the shrimp mixture to the skillet and cook just until the shrimp are pink and firm, about 2-3 minutes per side.
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Spoon the cooked shrimp into an au gratin pan or serving dish.
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Top the shrimp with the prepared Garlic-Butter Sauce.
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Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 289.4kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.3g2%
- Cholesterol 517.6mg173%
- Sodium 1065.8mg45%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.7g
- Protein 68.1g137%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe references "vermouth" in the shrimp mixing step, but the ingredient list and context suggest dry white wine was intended. Use dry white wine for consistency with the sauce.
Do not brown the butter when making the sauce; it should remain pale and creamy.
For best results, use fresh shrimp that has been properly deveined.
This recipe is adapted from Country Cooking, Summer 1994.
