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Shrimp Scampi
About This Course
Shrimp Scampi is a classic Italian-American dish featuring succulent shrimp sautéed in a garlic-infused butter and olive oil sauce, brightened with white wine, lemon juice, and fresh parsley. In this course, you’ll learn how to select and prepare shrimp for optimal texture, build a flavorful scampi sauce from scratch, and quickly cook the seafood to tender perfection. You’ll also discover finishing touches—such as balancing acidity, choosing the right pasta or crusty bread accompaniment, and plating for an elegant yet approachable presentation.
Learning Objectives
How to select and properly devein shrimp for optimal texture and presentation.
Techniques for building a flavorful scampi sauce: sautéing garlic, deglazing with white wine, and adjusting lemon acidity.
Timing and heat control so shrimp cook through without becoming rubbery.
Methods for emulsifying butter into the sauce for a silky finish.
Pairing suggestions: choosing the right pasta, crusty bread, or vegetable accompaniment.
Plating tips to showcase the shrimp and sauce elegantly.
Material Includes
- Detailed recipe card with ingredient measurements, step-by-step instructions, and timing cues.
- Printable ingredient prep guide: shrimp cleaning checklist, garlic chopping diagram, lemon zesting tip sheet.
- Aromatic flavor chart: recommended ratios of garlic, shallot (optional), and herbs for sauce depth.
- Wine pairing suggestions and acidity-balancing worksheet (lemon-juice-to-butter ratios).
- Plating template sheet: recommended plating layouts for pasta, bread, and plate-only presentations.
- Quick-reference cooking timeline: shrimp sauté time, sauce reduction checkpoints, plating window.
Requirements
- Equipment:
- Large sauté pan (preferably stainless steel or cast iron) for even heat.
- Medium pot for cooking pasta (if desired).
- Tongs or slotted spoon to turn and remove shrimp.
- Small mixing bowl for butter emulsification (optional).
- Sharp chef’s knife and cutting board for shrimp prep and garlic slicing.
- Zester or microplane for lemon zest.
- Measuring cups and spoons for precise seasoning.
- Ingredients:
- Raw shrimp (16–20 count, peeled and deveined; about 1 lb/450 g) — use fresh or fully thawed frozen.
- Unsalted butter (4 Tbsp/60 g) and extra-virgin olive oil (2 Tbsp/30 mL).
- Fresh garlic (4–6 cloves, thinly sliced or minced).
- Dry white wine (½ cup/120 mL) such as Pinot Grigio or Sauvignon Blanc.
- Fresh lemon juice (2 Tbsp/30 mL) plus zest from 1 lemon.
- Fresh parsley (2 Tbsp/8 g, chopped) for garnish.
- Red pepper flakes (¼ tsp/1 g, optional) for mild heat.
- Kosher salt (1 tsp/6 g) and freshly ground black pepper (½ tsp/1 g).
- Cooked pasta (optional) or sliced baguette for serving.
Target Audience
- Home cooks seeking a quick yet impressive seafood entrée.
- Intermediate-level chefs looking to refine sauté and sauce-emulsifying skills.
- Seafood enthusiasts who want to learn proper shrimp preparation techniques.
- Anyone interested in upgrading weeknight dinners with a bright, flavorful dish.
Curriculum
4 Lessons59m
Introduction to Shrimp Scampi
History and origin of the dish
Preparation Techniques
Cooking and Serving
Your Instructors
uniquedevservice993@gmail.com
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€10.51€19.55
Material Includes
- Detailed recipe card with ingredient measurements, step-by-step instructions, and timing cues.
- Printable ingredient prep guide: shrimp cleaning checklist, garlic chopping diagram, lemon zesting tip sheet.
- Aromatic flavor chart: recommended ratios of garlic, shallot (optional), and herbs for sauce depth.
- Wine pairing suggestions and acidity-balancing worksheet (lemon-juice-to-butter ratios).
- Plating template sheet: recommended plating layouts for pasta, bread, and plate-only presentations.
- Quick-reference cooking timeline: shrimp sauté time, sauce reduction checkpoints, plating window.
