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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
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!
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