Shrimp Scampi

Name: Shrimp Scampi
Yield: Serves 4
Ingredients: 3 tablespoons, salt; 2 tablespoons, sugar; 1 1/2 pounds shell-on, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved; 2 tablespoons, extra-virgin olive oil; 1 cup, dry white wine; 4 sprigs, fresh thyme; 3 tablespoons, lemon juice, plus lemon wedges for serving; 1 teaspoon, cornstarch; 8 , garlic cloves, sliced thin; 1/2 teaspoon, red pepper flakes; 1/4 teaspoon, pepper; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1 tablespoon, chopped fresh parsley

Main Courses
Fish & Seafood

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

By using a few Test Kitchen tricks (like poaching our shrimp in wine), we created a restaurant-quality scampi with perfectly cooked seafood and a garlicky sauce.

SERVES 4

TIME 1¼ hours

Why This Recipe Works

This is a members' feature.