Shrimp Scampi for Two

Name: Shrimp Scampi for Two
Yield: Serves 2
Ingredients: 4 1/2 teaspoons, salt; 1 tablespoon, sugar; 12 ounces shell-on, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved; 4 1/2 teaspoons, extra-virgin olive oil; 1/2 cup, dry white wine; 2 , sprigs fresh thyme; 4 1/2 teaspoons, lemon juice, plus lemon wedges for serving; 1/2 teaspoon, cornstarch; 4 , garlic cloves, sliced thin; 1/4 teaspoon, red pepper flakes; 1/8 teaspoon, pepper; 2 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1 1/2 teaspoons, chopped fresh parsley

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2016

Main Courses

Fish & Seafood

For Two

Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.

SERVES2

TIME1¼ hours

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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