Garlicky Shrimp Scampi from William Sonoma

In Italy, scampi are shrimplike crustaceans known elsewhere as Dublin Bay prawns or langoustines. American cooks use the same term to describe sautéed jumbo shrimp in a buttery, white wine sauce. This version is more garlicky and saucy than most, and is delicious served over pasta, rice, or even grits.

Jumbo or extra-large shrimp, 11⁄2 pounds
All-purpose flour, 1⁄2 cup
Fine sea salt and freshly ground pepper
Olive oil, 2 tablespoons, plus more as needed
Unsalted butter, 12 tablespoons
Garlic, 3 cloves, minced
Dry white wine, 1⁄4 cup
Finely grated lemon zest, from 1 lemon
Fresh lemon juice, 2 tablespoons
Fresh flat-leaf parsley, 2 tablespoons finely chopped
Lemon wedges for serving
Makes 4 servings

Peel and devein the shrimp, leaving the tail segment intact. In a shallow bowl, stir together the flour, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
In a large, nonreactive frying pan, heat the oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the hot oil and cook, turning occasionally, until opaque throughout when pierced with the tip of a knife, about 3 minutes. Transfer to a plate and tent with aluminum foil to keep warm. Repeat with the remaining shrimp, adding more oil as needed.
Reduce the heat to medium-low. Heat 2 tablespoons of the butter and the garlic together in the pan, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine and the lemon zest and juice and bring to a boil over high heat. Cook until reduced by half, about 1 minute. Reduce the heat to very low. One tablespoon at a time, whisk in the remaining 10 tablespoons butter, letting each addition soften into a creamy emulsion before adding more.
Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season the sauce with salt and pepper. Transfer to a warmed serving dish and sprinkle with the parsley. Serve at once, passing the lemon wedges on the side.

put a spin on it Scallops are good with this sauce, too. Small bay scallops will cook in about the same amount of time as the shrimp. If you opt for large sea scallops, sear them in an ovenproof frying pan over high heat for about 1 minute on each side, then slip the browned scallops, still in the pan, into a preheated 400°F oven and cook until barely opaque throughout, about 4 minutes. Transfer to a plate, cover to keep warm, and proceed with the recipe to make the sauce.

Garlicky Shrimp Scampi Recipe is from the Williams-Sonoma Comfort Food Cookbook on page 128.

This was posted with permission from the publicist for this cookbook.
Williams-Sonoma Comfort Food: Warm and Homey, Rich and Hearty