Family-Style Shrimp Scampi
From Cook's Country
Most shrimp scampi recipes boast a pretty straightforward preparation, but they yield rubbery shrimp and a watery sauce when you try to super-size the recipe to feed an entire family. To prevent the shrimp in our Shrimp Scampi recipe from becoming tough, we removed them from the pot when they were partially cooked, then added them back in when our butter and wine reached a saucy consistency. Bottled clam juice cut the intensity of the wine in our recipe, and created a bright, briny sauce with real depth. Adding cold butter to our sauce at the end of cooking thickened it to a glossy consistency that coated the shrimp nicely.
Serves 4 to 6
Buy extra-large shrimp (21 to 25 per pound) for this recipe, which makes enough to dress one pound of dried pasta (optional).
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