Garlic Butter Shrimp Scampi with Lemon Olive Oil & Fleur de Sel

At the Lello table

Shrimp scampi should taste immediate: garlic, butter, lemon and heat, with just enough wine to lengthen the sauce. A finishing splash of lemon-infused olive oil restores perfume after cooking and keeps the dish from feeling blunt.

Method

1. Pat the shrimp dry and season with the fine salt and pepper.
2. Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter foams, add the shrimp in a single layer. Cook for about 1 minute per side until just turning opaque. Transfer to a plate if the pan is crowded.
3. Reduce the heat slightly. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Add the wine and simmer briskly for 2 minutes.
4. Return the shrimp to the pan with any juices. Add the lemon juice and parsley and toss briefly until the shrimp are fully cooked and coated.
5. Transfer to a warm platter. Finish with a small drizzle of additional lemon olive oil and the fleur de sel.

Cook’s notes

• Do not chase color at the expense of tenderness. Shrimp should remain plump and almost barely done before they return to the pan.
• The finishing salt should land on the surface of the shrimp, not vanish into the sauce.
• Good bread is not optional here; much of the dish’s pleasure is in the sauce left in the platter.

Substitutions

• Chicken stock can replace the wine, though the flavor will be a little less lifted.
• The dish can be spooned over orzo, linguine or white beans if a more substantial supper is wanted.
• A very good plain EVOO plus extra lemon zest can replace the lemon-infused oil.

To serve

Serve with torn bread, grilled sourdough or a simple bowl of pasta.

Storage & make-ahead

Best eaten immediately. Leftovers keep up to 1 day refrigerated; reheat very gently.