It has been one hell of a week and I am so ready for the weekend! How about you?
Today I’m sharing another classic favorite recipe of my family’s – this creamy shrimp scampi.
I’ve made a few different scampi’s over the years but I keep coming back to this one as it seems to be my kids favorite so far. I think they love the cream sauces more than regular sauces.
Most of the time it’s just a throw together recipe but some nights, like the night I photographed it, it was a “fancy’ night and I made a toasted panko to go over top.
Giving it that little extra crunch just makes it that much tastier. Though my kids don’t much care for the crunchy topping, the hubby and I definitely do.
Heat a large pot of water to boiling and add the pasta. Cook, according to manufacturer’s directions, until al dente. Drain, toss with a little butter or oil and set aside till the end.
Next, make the breadcrumbs by heating a large skillet over medium heat. Add the butter and let it melt, then add the panko. Cook, stirring frequently, until the panko is all toasted.
You really do have to stir pretty frequently because it will burn fast if you don’t watch it. Believe me, I’ve done it.
Once the crumbs are toasted, remove from heat, add to a medium bowl, and stir in the lemon zest, chives, oregano, and parmesan cheese.
Heat the same skillet over medium-high and add the olive oil and shrimp. Season with salt and pepper and cook for 1-2 minutes or until shrimp is just turning pink. Remove shrimp to large bowl or clean plate for later.
Keeping the pan over medium high, add the garlic cloves and shallot to the pan. Cook, stirring frequently, until the shallot is just beginning to caramelize.
De-glaze the pan with the white wine and lemon juice, scraping any brown bits from the bottom. Add the red pepper flakes, oregano and stir to combine everything. Add the butter and stir until it is melted, then re-add the shrimp back to the pan.
Toss the shrimp with the sauce to coat everything, then reduce heat and simmer for 4-6 minutes until shrimp are fully cooked.
Add the heavy cream and parsley, stir, and remove from heat. Add the pasta and stir everything together to combine.
Serve immediately topped with the toasted panko you made earlier and a little more fresh grated parmesan cheese, if desired. Squeeze a little more lemon over top too, for good measure.
Creamy Shrimp Scampi
- 2 Tbsp unsalted butter
- 2 cups panko breadcrumbs
- 2 Tbsp fresh chives finely chopped
- 2 tsp dried oregano
- 1/2 tsp lemon zest
- 1/4 cup grated Parmesan cheese
- 1 lb pasta
- 2 Tbsp olive oil
- 2 lbs shrimp large, peeled and deveined
- 6 cloves garlic minced
- 1 medium shallot finely chopped
- 1 cup white wine
- 1/4 cup lemon juice
- 1/2 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 4 Tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 cup fresh flat-leaf parsley chopped
- In a large skillet add butter and let melt over medium heat. Add panko breadcrumbs, stirring frequently, cooking until browned; about 2-3 minutes.
- Remove from heat and stir in the chives, oregano, lemon zest and parmesan cheese. Season with salt and pepper and place in a bowl until ready to use.
- In a large pot, bring water to a boil and add the pasta. Cook according to manufacturers directions until al dente.
- Remove from heat, drain, reserve 1 cup of the pasta water to use later.
- While the pasta is cooking, heat the same skillet used for the breadcrumbs over medium-high heat.
- Add the olive oil and shrimp, season with salt and pepper, and cook for 1-2 minutes until shrimp is just starting to turn pink. Remove shrimp from pan to large bowl for later.
- Keeping the pan over medium heat, add the garlic cloves and shallot to the pan. Cook, stirring occasionally for 2 minutes until the garlic is fragrant and the shallot is wilting.
- Add the wine, lemon juice, red pepper flakes, and crushed oregano and stir to combine. Add the butter and whisk until butter is melted.
- Add shrimp back to the pan and simmer until the shrimp are fully cooked through; about 4-6 minutes.
- Stir in the heavy cream and parsley and remove from heat. If the sauce is a little thick add reserved pasta water 1/4 cup at a time until desired consistency is reached.
- Toss the shrimp and pasta together and serve topped with a generous sprinkle of breadcrumbs.