Bobarino’s Shrimp Scampi Recipe

This recipe is for a light, fresh, and lemony shrimp scampi, perfect for any meal. The video highlights using fresh ingredients and a cold butter technique to create a beautiful, emulsified sauce.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1

Instructions

1. Prepare the Ingredients:

   • Finely dice the shallots and mince the garlic.

   • Cut the cold butter into 6 small cubes.

   • Chop the fresh parsley.

   • Season the raw shrimp with salt.

2. Cook the Shrimp:

   • Heat a pan on the stove with a little olive oil.

   • Place the salted shrimp in the hot pan, making sure they sizzle. Cook them until they develop a nice crust on both sides, then remove them from the pan and set them aside. It’s important to leave the flavorful fond (the browned bits) in the pan.

3. Create the Sauce Base:

   • Add a little more olive oil to the same pan.

   • Add the diced shallots and minced garlic. Give it a swirl and cook until they become translucent.

   • Lower the heat and pour in a splash of dry white wine. Use a utensil to scrape all the flavorful browned bits from the bottom of the pan. This is called deglazing, and it’s essential for a rich sauce.

   • Zest and squeeze fresh lemon juice into the pan. Use a microplane over the pan to catch the seeds.

4. Emulsify the Sauce:

   • Add the cold, cubed butter to the pan. The cold butter helps the sauce emulsify and gives it a nice shine.

   • Add the cooked spaghetti directly from the pot to the pan.

   • Sprinkle in some chili flakes and add the cooked shrimp.

   • Pour in a splash of heavy whipping cream.

   • Toss everything together until the sauce is well-combined and coats the pasta and shrimp.

5. Plate and Garnish:

   • Using tongs, transfer the shrimp scampi to a serving dish.

   • Garnish with a sprinkle of Parmesan cheese, fresh chopped parsley, and a final zest of fresh lemon on top.