The beauty of shrimp scampi lies in its simplicity. Tender, pan-seared shrimp with a garlicky white wine-cream sauce and a nice pile of pasta. Boom. Done. Well, not quite done, because we've upped the ante by including ciabatta pull-apart bread full of cheesy goodness. You'll definitely want to keep this recipe card near the front of your binder so you can make it again and again.
Mince parsley, stems and leaves.
Quarter lemon lengthwise.
Make diagonal cuts into ciabatta 1½" apart, leaving ¼" layer on bottom. Repeat at opposite angle, making a crosshatch pattern.
Pat shrimp dry, and season both sides with a pinch of pepper.
Cook Pasta and Bread
Add pasta to boiling water and cook until al dente, 9-10 minutes.
Drain in a colander and set aside.
While pasta cooks, place ciabatta on prepared baking sheet and insert cheese into crevices, as evenly as possible throughout. Drizzle with 1 Tbsp. olive oil.
Gather foil into a loose pouch around bread. Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Set aside.
While bread cooks, sear shrimp.
Sear the Shrimp
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Place shrimp in hot pan, and cook until golden brown, 2 minutes.
Flip shrimp and cook 1 minute.
Transfer to a plate. Shrimp will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Heat 2 tsp. olive oil in pan used to sear shrimp over medium heat.
Place garlic in hot pan and stir occasionally, 30 seconds.
Add white wine and cook until nearly evaporated, 1-2 minutes. Add cream and cook until slightly thickened, 3-4 minutes.
Add shrimp and parsley (reserve a pinch for garnish) and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1 minute. Remove from burner.
Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, with a squeeze of lemon wedge, red pepper flakes (to taste), and remaining parsley. Bon appétit!