The Best Way to Make Perfect Shrimp Scampi at Home

Peel shrimp starting from the bottom and save the shells.

Brine shrimp in 3 tablespoons salt, 2 tablespoons sugar, and 1 quart water for 15 minutes in the fridge.

Heat 1 tablespoon oil in a pan on high heat.

Add shrimp shells to the pan and cook until they start to brown.

Remove from heat and add 1 cup white wine and 4 sprigs thyme to create a stock.

Simmer the shrimp stock for 5 minutes, then strain it.

Slice 8 cloves of garlic and heat 1 tablespoon oil in the skillet over medium-high heat.

Add the sliced garlic, 0.5 teaspoon red pepper flakes, and 0.25 teaspoon black pepper to the pan and cook for 3-5 minutes until garlic is browned.

Add the strained shrimp stock (about 2/3 cup) to the pan and then add the shrimp to poach.

Cover and cook shrimp for about 5 minutes until opaque.

Remove shrimp from the pan and prepare the scampi sauce by mixing 3 tablespoons lemon juice with 1 teaspoon cornstarch.

Return the sauce to medium heat, add the binder, and cook for about 1 minute until thickened.

Remove from heat and whisk in 4 tablespoons cold butter and 1 tablespoon chopped parsley.

Add the shrimp back to the sauce and serve.

Equipment Needed

Spice Level: