Shrimp Scampi

Name: Shrimp Scampi
Yield: Serves 4
Ingredients: 3 tablespoons, salt; 2 tablespoons, sugar; 1 1/2 pounds shell-on, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved; 2 tablespoons, extra-virgin olive oil; 1 cup, dry white wine; 4 sprigs, fresh thyme; 3 tablespoons, lemon juice, plus lemon wedges for serving; 1 teaspoon, cornstarch; 8 , garlic cloves, sliced thin; 1/2 teaspoon, red pepper flakes; 1/4 teaspoon, pepper; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1 tablespoon, chopped fresh parsley

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

Main Courses

Fish & Seafood

By using a few Test Kitchen tricks (like poaching our shrimp in wine), we created a restaurant-quality scampi with perfectly cooked seafood and a garlicky sauce.

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them m...

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