Dry white wine for shrimp scampi1/16/2024 Or follow these instructions for How to Rice Cauliflower, and make that on the side! To serve as a main, pour over pasta or serve with garlic bread.įor a gluten-free option, you can use zucchini noodles, brown rice, or white rice as a substitute for pasta. Once you have made your shrimp scampi, you can serve it as an appetizer or for a main course. Chicken broth serves as our white wine substitute in this shrimp scampi-you can use this technique in the scallop recipe as well if you don’t want to cook with wine. Now that you are hooked, try our Spicy Scallop Scampi for a different take on scampi. Quick tip: if you need to thaw frozen shrimp quickly, put them in a colander in your sink and run cool water over them for several minutes. If they are too watery, the scampi sauce will become watery as well. But make sure to thaw them before using, and pat them dry very well after they are thawed. If you only have frozen shrimp available, those will work just fine for this recipe. You can add oregano, thyme, or basil to this dish (fresh or dried), or up the lemon flavor even more by adding more lemon juice. And, top with a good sprinkle of parmesan cheese if you like.įor extra flavor, don’t be afraid to play around with other herbs or spices. You may want to double the sauce ingredients in this recipe to coat all the pasta. Garlic goes from barely cooked to burned very quickly under high heat, so make sure to keep your heat low and watch your garlic carefully.įor shrimp scampi pasta without wine, just make a pot of plain spaghetti, angel hair, or linguine pasta and toss with the shrimp scampi. The only tricky part of this recipe is at the beginning, when you are toasting your minced garlic. As an alternative to the lemon juice, you could also try adding a little white wine vinegar, to mimic some of the wine flavor. Is white wine important for shrimp scampi?Īs you will find in this recipe, while white wine is used traditionally in making shrimp scampi, you can recreate that great flavor using chicken broth and a little lemon juice instead. □ Recipe FAQs for Shrimp Scampi without Wine Leftovers can be stored for 2 days in an airtight container in the refrigerator. Serve, garnished with additional chopped parsley. Cook for another minute, stirring gently, until shrimp are fully warmed. Taste sauce, and add more salt if needed.Īdd shrimp back to pan, along with any juices on the plate. Turn heat up to medium-high and bring to a low boil. Pour in ½ cup chicken broth, then 1 teaspooon lemon zest, 1 ½ tablespoons lemon juice, ½ teaspoon crushed red pepper, and ½ teaspoon salt. Remove shrimp from pan with slotted spoon. Sauté for 3 minutes, until shrimp are fully cooked. Then add garlic, and cook until fragrant and just starting to toast, about 3 minutes.Īdd shrimp and turn heat up to medium. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-low heat. Rinse shrimp and pat dry with a paper towel. Crushed Red Pepper: We love to add a little spice to our garlic shrimp scampi, but feel free to add less or more depending on your spice tolerance.Lemon Zest and Juice: Using a fresh lemon for this dish really adds a punch of great flavor.You can also make this scampi sauce without wine using vegetable broth or fish stock instead. If yours isn’t low-sodium, adjust the salt called for in the recipe. Chicken Broth: We prefer using a low-sodium chicken broth or stock for this recipe.Adjust the salt level as necessary with your kosher salt. Butter: Salted or unsalted butter is fine to use.Garlic: No good substitute for fresh garlic in this dish, but you can use the pre-minced jarred garlic cloves if you have those on hand.And save yourself some time by buying them already peeled and deveined! You can use smaller shrimp (or larger) if that’s what you prefer-just note that you may need to adjust the cook time accordingly. Look for 16-20 count (16-20 shrimp per pound) at your store or seafood market.
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