Shrimp scampi, a classic dish beloved for its simplicity and deliciousness, gets a vibrant upgrade with the addition of sweet, tender peeled carrots. This recipe elevates the familiar flavors, adding a touch of unexpected sweetness and vibrant color. It's a perfect weeknight meal that's both satisfying and elegant.
What Makes This Shrimp Scampi Different?
Most shrimp scampi recipes focus solely on the shrimp and garlic butter sauce. This recipe incorporates peeled carrots, which not only adds visual appeal but also introduces a delightful sweetness that balances the savory garlic and butter. The carrots soften beautifully in the cooking process, absorbing some of the garlicky flavor, creating a harmonious blend of textures and tastes.
Ingredients You'll Need:
- 1 pound large shrimp, peeled and deveined
- 1 pound peeled carrots, cut into 1-inch pieces
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
- Crusty bread, for serving (optional)
Step-by-Step Instructions:
-
Prepare the Carrots: While some recipes call for adding carrots at the very end, I prefer to gently sauté them with the garlic to allow them to soften and absorb the flavors.
-
Sauté the Garlic and Carrots: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn the garlic. Add the carrots and cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
-
Add the Shrimp: Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.
-
Deglaze (Optional): If using white wine, pour it into the skillet and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. If using chicken broth, skip this step and proceed to the next.
-
Finish the Sauce: Stir in the parsley, lemon juice, salt, pepper, and red pepper flakes (if using). Cook for another minute, allowing the sauce to thicken slightly.
-
Serve: Serve the shrimp scampi immediately over pasta, rice, or with crusty bread for dipping.
Frequently Asked Questions (FAQs):
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking to ensure even cooking. Pat them dry with paper towels before adding them to the skillet.
What kind of carrots are best?
While any type of peeled carrot will work, baby carrots are a convenient option. For best results, use fresh carrots and avoid pre-packaged carrots that may have been treated to extend their shelf life.
Can I add other vegetables?
Absolutely! This recipe is easily adaptable. Feel free to add other vegetables like spinach, zucchini, or bell peppers along with the carrots. Add them towards the end of the cooking time to prevent overcooking.
How do I make it spicier?
For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper to the sauce. You can also add a finely chopped jalapeño pepper along with the garlic.
Can I make this ahead of time?
While it's best served immediately, you can prepare the carrots and sauce ahead of time and store them separately in the refrigerator. Add the shrimp just before serving to ensure they remain tender and juicy.
This shrimp scampi with peeled carrots offers a delightful variation on a classic dish. The sweet carrots add depth and complexity, creating a truly memorable meal. Enjoy!
