Ingredients: |
Ingredients: Gluten-Free Shrimp Scampi
Recipe Type: Main
Cuisine: Italian
Author: Adapted from Williams-Sonoma
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4 servings
This shrimp scampi recipe is easy enough for a weeknight meal and fancy enough to share with dinner guests. Swimming in white wine (or broth), this is a perfect dish to pair with a big loaf of crusty bread and a bowl of cooked pasta. This gluten-free main dish is one you will turn to again and again!
Ingredients
½ cup (2½ oz./75 g) all-purpose gluten-free flour (found the gluten-free section of the store), can omit if you prefer to not have a crispy exterior to your shrimp
A pinch of red pepper flakes
½ tsp. salt, plus more, to taste
¼ tsp. freshly ground pepper, plus more, to taste
2 Tbs. olive oil, plus more as needed
1½ lb. (750 g) jumbo or extra-large shrimp, peeled and
deveined, tails intact
12 Tbs. (1½ sticks) (6 oz./185 g) unsalted butter
3 garlic cloves, minced
¼ cup (2 fl. oz./60 ml) dry white wine
Grated zest of 1 lemon
2 Tbs. fresh lemon juice
2 Tbs. finely chopped fresh flat-leaf parsley
Lemon wedges for serving
Instructions
In a shallow bowl, stir together the flour, red pepper flake, ½ tsp. salt and ¼ tsp. pepper.
In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil.
Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add the shrimp to a large skillet and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil. Repeat with the remaining shrimp, adding more olive oil to the pan as needed.
Reduce the heat to medium-low. add 2 Tbs. of the butter to the pan and then add garlic, stirring frequently. Cook garlic until it softens and is fragrant but not browned, about 2 minutes.
Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil. Cook until reduced by half, about 1 minute. Reduce the heat to very low.
Whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more. It will become very creamy, like a sauce.
Add the cooked shrimp to the sauce and mix gently to coat well. The shrimp will turn pink as they finish cooking in the garlic butter sauce. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges and gluten-free pasta.
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