| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 1 cup breadcrumbs
- 4 tablespoons minced garlic
- 4 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 10 jumbo shrimp, cleaned and butterflied
- Kosher salt and freshly cracked black pepper
- 3/4 cup white wine
- 2 teaspoons Worcestershire sauce
- 1 lemon, zested and juiced
- Cooked pasta, for serving, optional
- 2 tablespoons minced fresh parsley
- Garlic bread, for serving, optional
Instructions
- Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.
- In a saute pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.
- Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.
- Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1162 |
| Total Fat | 65 g |
| Saturated Fat | 24 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 117 mg |
| Sodium | 1040 mg |
Reviews
Geoffry is the coolest cat in the alley. I made this last night and it was as good as you would expect. One thing….I had some Classico Alfredo sauce in the fridge. I added a ‘smidge’ of that…and it bolstered the sauce a bit.
Excellent recipe. I had smaller shrimp (2125 size) so I reduced the cooking time for them. I used fusilli pasta and it was delicious. I think the worstershire sauce added just the right amount of unami vs using anchovy. Will definitely make again!
Absolutely Delicious!!!!!!
Outstanding ! I love this recipe and the presentation is perfect. Didn’t change a thing. Served with a light butter lettuce salad with lemon vinaigrette. Just heavenly.
Also very good.
Excellent, best ever, have with angle hair pasta.
I did not enjoy this recipe at all. Worchestershire sauce and shrimp scampi just do not make sense. I should have left it out. Next time I will stay with the traditional recipe. Raised in an Italian family and we never added Worchestershire sauce to Italian food.
Thank you for showing your besties that using linguine or other pasta with shrimp scampi is NOT a requirement. This is the best recipe I’ve ever had that focuses on the shrimp as the signature ingredient. Unless you’re in Pomona Valley, CA high upon a hilltop. Love every dish you share!
Perfect!!!
Delicious, elegant and easy! I made this dish for our 20th anniversary today 02/18/2020! Lovely!