To get the most flavor in this shrimp scampi, we use vermouth instead of white wine and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special.
Really, it's a good, if slightly masochistic, mantra to live by.
I had grabbed a bottle of wine from my cupboard, opened it, and realized it was oxidized. I used it anyway and actually kind of liked the flavor of the sauce even more. Knowing that little accident with my bad wine at home led to a better, more flavorful sauce, I then thought about ways to borrow that idea as a solution to my scaling problem.
One of my memories of the shrimp was that they were cooked with intense enough heat to caramelize them just slightly, bringing out roasty shellfish flavors. The problem, of course, is that hitting seafood like shrimp with intense heat makes them seize up and get tough. In the case of scampi, the little bits of garlic in the sauce are as important to me as the shrimp themselves. Minced garlic, because of all of its surface area, adds tons of flavor all on its own, so I decided to rely on that for my garlic punch.
I ended up just sticking with classic butter sauce technique, vigorously swirling and stirring it into the reduced vermouth until it emulsified on its own. When you do it this way, with no starches or other emulsifiers to aid you, it may sometimes break. That's okay: Just add a splash of water and stir vigorously to bring it back together.Once I had an opaque, creamy butter sauce, I added a splash of lemon juice for a bright, fresh, tart flavor to balance out all the butter and oil.
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