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Garlicky Shrimp Scampi

April 15, 2014

This garlicky shrimp scampi will make up for the disappointment you’ve felt over shrimp scampi in the past. Don’t even think about serving it with pasta.
This garlicky shrimp scampi will make up for the disappointment you've felt over shrimp scampi in the past. Don't even think about serving it with pasta. | recipe from Chattavore.com

I’ve noticed something about a lot of people.

They apparently like bland food.

Do you like bland food? I didn’t think so. I have a feeling that if you asked most people face-to-face if they like bland food, the answer would be unequivocally no. However, so many of the recipes that I make turn out….meh. Even recipes from my favorite food writers can have a tendency to fall a little flat.

One of my biggest issues? Garlic. Garlic. Garlic.

I recently made a recipe that included the words garlic butter in the title. I made it with high hopes for a mouth-searingly garlicky dinner and found that I could barely taste the garlic. I was disappointed, to say the least. I remember when I discovered my love for garlic. I worked at a small local bagel shop in college. The dehydrated garlic we put on our garlic and everything bagels was so strong in the shop that when I would leave for the day I would have to sit in my car and wait for the burning and watering caused by the fresh air hitting my eyes subsided. Man, I loved those bagels. And from then on, I loved garlic.

This garlicky shrimp scampi will make up for the disappointment you've felt over shrimp scampi in the past. Don't even think about serving it with pasta. | recipe from Chattavore.com

As I lamented the lack of garlic flavor in this dinner, I realized that a too-mild garlic flavor had been the culprit in many disappointing dishes, not least of which being shrimp scampi. I mean, I love the idea of shrimp scampi: shrimp, garlic, butter, white wine, lemon….what’s not to love?

I set out to perfect a great garlicky shrimp scampi and realized that there was not one but two problems with the way I’ve been making and serving shrimp scampi all these years: (1) not enough garlic-for two servings, four or five cloves was necessary to get the flavor right; and (2) I have been serving scampi over pasta, which was soaking up all the garlic flavor. Clearly I was doing this wrong, so I tried serving my über-amped-up garlicky shrimp scampi with warm a baguette and a side of vegetables. Turns out super garlicky shrimp scampi stands on its own. You don’t need pasta to be a filler.

If you make my garlicky shrimp scampi, I promise you’ll be happy with its garlicky essence (assuming you’re a garlic lover like me)!

Have you ever been so excited to try a new dish only to be disappointed by a lack of flavor in the finished product? I want to hear about it!

This garlicky shrimp scampi will make up for the disappointment you've felt over shrimp scampi in the past. Don't even think about serving it with pasta. | recipe from Chattavore.com

Mary

Yield: 4 servings

Shrimp Scampi

This recipe is adapted from Simply Recipes .

20 minPrep Time:

5 minCook Time:

25 minTotal Time:

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Ingredients

  • 1lb raw 16/20 shrimp (shelled and cleaned. You can leave the tails on but I find it much easier to just remove them.)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • salt
  • 6-8 cloves garlic, minced (I know it sounds like a lot! Trust me on this! TRUST ME.)
  • 1/2-1 teaspoon red pepper flakes
  • 1/2 cup dry white wine or Vermouth (I used Chardonnay)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • baguette (for serving)

Instructions

  1. Heat a 10-inch sauté pan or skillet over medium heat. Add the olive oil and the butter. Once the butter has melted, add the garlic, the red pepper flakes, and a sprinkle of salt. Sauté until fragrant, about 30 seconds.
  2. Stir in the shrimp and the white wine, stirring to coat the shrimp. Spread the shrimp into a single layer. Increase the heat to medium-high allow the wine to bubble for 2-3 minutes, stirring occasionally.
  3. Remove from the heat. Stir in the lemon juice and chopped parsley. Add salt to taste. Serve immediately with baguette or other crusty bread to sop the juices.

Notes

This recipe cooks very quickly. Be sure to have all of your elements chopped, measured, etc...ready to go in the pan. There's no time to prep as you go!

7.8.1.2
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https://chattavore.com/garlicky-shrimp-scampi/

This garlicky shrimp scampi will make up for the disappointment you've felt over shrimp scampi in the past. Don't even think about serving it with pasta. | recipe from Chattavore.com

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Filed Under: By Course, By Main Ingredients, Fish & Seafood, Main Dishes, Recipes Tagged With: main dishes, seafood By Mary // Chattavore 6 Comments

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Comments

  1. Vanderbilt Wife says

    April 15, 2014 at 8:40 am

    So much! I like bold (but not spicy) flavors and am often not blown away by recipes. I remember making a recipe I had from the Lebanese population I met in Brazil - I had gone to a little cooking class. I fed it to my husband and in-laws and remember being so disappointed because it was missing the depth of flavor - it tasted watery. My MIL - whose cooking I often think is BLAND - told me she thought it was fine and never understood what people meant by layers of flavor. Ahem.
    Reply
    • Chattavore says

      April 15, 2014 at 8:50 am

      Hahahahaha! I guess a lot of people make recipes for "the masses". I...just can't. For example, when I make hummus, it burns my eyes when I make it and our mouths when we eat it. But it is SO GOOD. Perhaps I should put a disclaimer on my recipes!
      Reply
  2. Emily Unkle says

    April 15, 2014 at 1:13 pm

    Oh my goodness, this post (and recipe) speak to my soul. Bland food = WHYY?
    Reply
    • Chattavore says

      April 15, 2014 at 1:16 pm

      It is totally beyond me, Emily!!
      Reply
  3. Zayna [Miss Measurement] says

    April 16, 2014 at 7:51 am

    I love shrimp ... and I usually just have shrimp scampi over pasta. But I do love bread, and being Arab-American, I love to dip bread in everything. I've got to try this out for an easy weeknight dinner (I might have to scale back on the spiciness, though). Thank you!
    Reply
    • Chattavore says

      April 16, 2014 at 8:02 am

      Totally adjustable :) My husband would love for me to put more red pepper in this, but I have a lower tolerance. Hope you enjoy!
      Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.