Shrimpy Shrimpy Scamp Scamp
There’s something about the lightness and brightness of Shrimp Scampi that is oh so appealing. And, like, always sign me up when there’s alcohol in my food aka this white wine sauce that you’ll have to stop yourself from drinking.
The actual best part is that I came up with this recipe when my BFFF Molly and I were shit-faced and I had to feed us. If you’ve ever worked in the restaurant industry (I’ve served for 20+ years), you know how good that late night, drunk grub is. This is quite literally a product of love. *chef’s kiss*
Shrimpy Shrimpy Scamp Scamp Recipe
This Shrimp Scampi recipe will flood your basement.
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
FOR THE MARINADE!
- 1 pound shrimp, raw/shelled/rinsed
- 2 tsp garlic, minced
- 1 Tbsp basil, finely chopped
- 1 Tbsp mint, finely chopped
- olive oil, a splash
- crushed red pepper, to your tolerance
- kosher salt, a healthy pinch
- black pepper, to your liking
FOR THE SAUCE!
- 8-9 ounces linguine
- 2½ Tbsp shallot, minced
- 1 Tbsp garlic, minced
- ½ tsp crushed red pepper
- 1 cup dry white wine…I'm a Pinot Grigio girl, myself.
- ¼ cup lemon juice
- 1 tsp lemon zest
- 5 Tbsp unsalted butter, cold, cut into 1 Tbsp segments. Hold in freezer until needed!
TOPS!
- all the grated parmesan (the kind that looks like sand!!!)
- 2 Tbsp basil, chopped (preferably chiffonade*)
Instructions
FOR THE MARINADE!
- Pat-dry shrimp with paper towel. Combine all ingredients for marinating your shrimp. Mix well and set in fridge.
- Over high heat, place a large pot of well-salted water. As you wait for it to boil, start building your sauce.
FOR THE SAUCE!
- Place a large pan over medium heat with a tablespoon of olive oil. Oil is ready when it's thinned and shimmering.
- Add shallot, garlic, and crushed red pepper to oil with a pinch of salt and sauté until fragrant and translucent, a couple minutes. Personally, I'd wear this scent as a perfume.
- Add wine, lemon juice, and lemon zest to same pan and bring to a boil, then reduce to a bubbling simmer, tasting after a few minutes. There should be little to no taste of alcohol – that's when you know it's ready!Turn off heat.
- Water should be at a boil now. Cook pasta 1 MINUTE LESS THAN INSTRUCTIONS until al dente; it will cook more in the sauce.
- When the pasta is almost done cooking (like there're 30 seconds left), turn the heat on under the sauce to a medium-high flame, just under the highest setting.
OH, THE CLIMAX!
- Drain pasta (do not rinse!) and add it to wine sauce. Toss in frozen butter. Stir CONSTANTLY! I like to stir 10 seconds on heat, 10 seconds off heat, until butter is fully incorporated. You should have a nice, velvety sauce.
- Add shrimp to pasta, stirring constantly like I had said, until they turn a peachy color and are no longer translucent. As soon as the shrimps are done cooking, immediately take your pan off the heat. Taste for seasoning and adjust as needed. It's always best to cut a shrimpie open to make sure she's cooked all the way through.
- Pour into serving bowl/platter or onto individual plates, and garnish with ALL THE PARM and the remaining basil!
- You son-of-a-bitch, you've done it!
Notes
JUST THE TIPS!
1.)Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) *Chiffonade: place the leaves one on top of the other. Roll it into a joint-like structure. Chop thinly perpendicular to the joint, starting at the tip and moving toward your fingers.
3.) Fresh pasta from scratch or from the refrigerated section is so good for this recipe!
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette ! Tried this recipe?Let us know how it was!
Equipment:
I love this recipe so much I almost died eating it – quite literally tried to eat a shrimp whole.
Love the dedication here. One helluva way to go.
All the work is done for you, follow the directions and fucking enjoy. This was so delicious I got out of bed at 1 am to have a late night snack! 11/10, don’t sleep on this. Frozen butter…game changer!
I HEARD YOUR BASEMENT GOT FLOODED.
I’M SO HAPPY YOU ENJOYED THIS AND THANK YOU FOR YOUR KIND WORDS!!!
💕🥖🌈
Made this two nights ago for dinner. Fu*king delicious. Still in comatose state from eating so much. Super simple, clean, bright, flavorful — the whole mutha fu*kin’ package!
SO GLAD YOU ENJOYED IT!!! I LOVE PACKAGES!!!
LOVED this recipe. Unfortunately, I ran out of red chili peppers, so mine was on the mild side, but delicious, nonetheless! Also, follow the instructions to a T – the frozen butter and 10 second cooking intervals were clutch and made the perfect sauce. The lemon and butter (plus red chili) balance out perfectly. Can’t wait for tomorrow’s leftovers! 🌈
SO GLAD YOU LIKEY!!! THAT’S FETCH.
10/10 recommend. This recipe was super easy to follow and so tasty. The incorporation of the butter really made a difference in the texture of the sauce. I definitely went back for seconds!
SO GLAD YOU ENJOYED IT! MOUNTING (GIGGITY) WITH BUTTER IS A GAME CHANGER!