The Best Way to Make Perfect Shrimp Scampi at Home

Ingredients

• 1.5 pound Jumbo Shrimp (peeled, deveined, shells saved for stock; untreated, unsalted)
• 3 tablespoon Kosher Salt (for brine)
• 2 tablespoon Granulated Sugar (for brine)
• 1 quart Water (cold, for brine)
• 2 tablespoon Olive Oil (divided: 1 tbsp for shells, 1 tbsp for garlic)
• 1 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 4 sprig Fresh Thyme (whole sprigs)
• 8 clove Garlic (sliced, not minced)
• 0.5 teaspoon Red Pepper Flakes
• 0.25 teaspoon Black Pepper (freshly ground)
• 3 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Cornstarch (for thickening)
• 4 tablespoon Unsalted Butter (cold, cut into cubes)
• 1 tablespoon Fresh Parsley (chopped)

Instructions

1. Prepare Shrimp and Brine

   Peel and devein the jumbo shrimp, saving the shells. Place the peeled shrimp in a bowl, add 3 tbsp salt, 2 tbsp sugar, and 1 quart cold water. Whisk until salt and sugar dissolve.

   Time: PT10M

2. Brine Shrimp

   Cover the bowl and refrigerate for 15 minutes.

   Time: PT15M

3. Sauté Shrimp Shells

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the saved shrimp shells and sauté until they turn brown with white specks, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

4. Make Shrimp Stock

   Add 1 cup dry white wine and 4 sprigs fresh thyme to the skillet. Reduce heat to medium and simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

5. Strain Stock

   Pour the liquid through a fine mesh strainer into a measuring cup, pressing the shells to extract all liquid (about 2/3 cup). Discard the solids.

   Time: PT2M

6. Slice Garlic and Chop Parsley

   Slice 8 garlic cloves thinly. Chop 1 tbsp fresh parsley.

   Time: PT5M

7. Sauté Garlic and Spices

   Wipe the skillet clean, add 1 tbsp olive oil and heat over medium‑high until shimmering. Add sliced garlic, ½ tsp red pepper flakes, and ¼ tsp black pepper. Cook 3‑5 minutes until garlic edges turn golden.

   Time: PT5M

   Temperature: medium-high

8. Add Stock and Bring to Simmer

   Stir in the reserved shrimp stock (about 2/3 cup). Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

9. Poach Shrimp

   Add the brined shrimp to the simmering liquid, cover the skillet, and cook for 5 minutes, stirring once halfway through.

   Time: PT5M

   Temperature: medium

10. Remove Shrimp

    Using tongs, transfer the cooked shrimp to a plate and keep warm.

    Time: PT1M

11. Thicken Sauce

    In a small bowl whisk together 3 tbsp fresh lemon juice and 1 tsp cornstarch until smooth. Stir the mixture into the skillet and simmer 1 minute until the sauce thickens.

    Time: PT2M

    Temperature: medium

12. Finish Sauce with Butter and Parsley

    Remove the skillet from heat. Whisk in 4 tbsp cold butter, one cube at a time, until the sauce becomes glossy and emulsified. Stir in chopped parsley.

    Time: PT2M

13. Combine and Serve

    Return the shrimp to the skillet, toss to coat in sauce, and serve immediately with an extra lemon wedge.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

30g

Carbohydrates

4g

Fat

18g

Fiber

0g