recipe
Shrimp Scampi
by Brava Chef Travis
About this Recipe
Shrimp is my favorite seafood, so this recipe is easily one of my favorite dishes of all time. It’s a classic for a reason! Redolent with garlic, parsley and lemon, this pairs perfectly with fresh pasta or crusty bread to mop up every last drop of buttery sauce. Feel free to use chicken or seafood stock if you don’t want to use white wine. Classic scampi doesn’t include shallots, but I like the subtle, sweet and savory flavor it lends to the dish. Shrimp scampi couldn’t be easier to prepare in the Brava!
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 0.25 cups minced shallots (about 1 small shallot or ½ medium shallot)
- 4.0 count garlic cloves, minced
- 0.5 cups dry white wine
- Pinch of crushed red pepper flakes
- 1.75 raw shrimp, peeled and deveined (about 2 lbs. unpeeled)
- Juice of ½ lemon
- 0.25 cups chopped fresh Italian parsley
- Crusty bread or freshly cooked pasta, for serving (optional)
- kosher salt and black pepper
Equipment
Brava Chef's Pan
Nutrition Information
Allergens: None
Instructions
-
1
Cook shallots and garlic
- In Brava Chef’s Pan, stir together butter, extra-virgin olive oil, shallot, garlic and a pinch of kosher salt. Spread evenly across bottom of pan.
- Slide Chef’s Pan, uncovered, into top shelf and follow instructions.
- Note: you will remove Chef’s Pan after 8 minutes.
-
2
Add white wine and crushed red pepper
- When Brava notifies you, carefully remove Chef’s Pan.
- Add white wine and crushed red pepper.
- Slide Chef’s Pan, uncovered, into top shelf and follow instructions.
- Note: you will remove Chef’s Pan after 4 minutes.
-
3
Add shrimp
- Pat shrimp dry with paper towels.
- When Brava notifies you, carefully remove Chef’s Pan.
- Add shrimp and a pinch of kosher salt; stir well.
- Slide Chef’s Pan, uncovered, into top shelf and follow instructions.
- Note: you will remove Chef’s Pan after 7 minutes.
-
4
Finish and serve
- When Brava notifies you, carefully remove Chef’s Pan.
- Add lemon juice and parsley; stir well.
- Serve with crusty bread or freshly cooked pasta on the side, if desired.