The name ‘Drunken Shrimp Scampi’ tells you everything you need to know about this recipe. These buttery, garlicky, drunken shrimp took a nice long bath in some white wine. Shrimp scampi is one of those dishes that I think people rarely make at home but if it’s on any restaurant menu they order it. I know this because I do this.
Fear not, because this recipe will make you rethink any restaurant quality scampi and you’ll wonder why you weren’t making this all along.
The key to this Drunken Shrimp Scampi is a good bottle of white wine, don’t skimp because you should always cook with what you would drink and drink with what you would cook with. I used a nice buttery chardonnay from California. A Pinot Grigio or Pinot Gris would suffice.
Add in some roasted cherry tomatoes and soak up all that goodness with some pasta and you have one mouth watering meal. Or do like me and stand at your kitchen counter relishing each shrimp and drinking the broth. There’s no etiquette when it comes to shrimp scampi.
Wine Pairing Recommendation: Like stated above drink what you cooked with, in my case a big buttery chard.
Drunken Shrimp Scampi
Use a white wine you would drink, in my case I used a buttery Chardonnay. But if that's not your style, a crisp Pinot Gris would be perfect.
- 1 pint Cherry Tomatoes
- 2 tablespoons Olive Oil
- 1/2 pound Large Raw Shrimp, peeled and deveined
- Kosher Salt and Ground Black Pepper
- 2 tablespoons Butter, plus 4 tablespoons cubed
- 4 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flake
- 1 big cup White Wine
- 2 teaspoons Lemon Juice, about two large wedges
- 2 tablespoons Parsley, chopped
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Toss cherry tomatoes in 2 tablespoons of olive oil, season with kosher salt and pepper. Place on a sheet pan and in the oven to roast for 15 minutes. Remove and set aside to cool.
- Step 3 In a large pan, heat 2 tablespoons of butter over medium high heat. Season shrimp with kosher salt and pepper. Add shrimp to the pan and cook 2 minutes. Add garlic and red pepper flake and stir together until garlic is fragrant, about 30 seconds. Remove shrimp to a plate and set aside.
- Step 4 Deglaze pan with white wine and lemon juice. Bring to a boil and reduce wine by a quarter. Add roasted cherry tomatoes and parsley. Turn heat to low and add the cubed 4 tablespoons of butter. Stir until butter is completely melted and sauce looks shiny. Season sauce with kosher salt based on taste preference. I only added about a pinch.
- Step 5 Add the shrimp back to the pan and warm through, about 2 minutes. Serve immediately tossed with pasta or by itself with good french bread.
Savor and Enjoy!