Main Dishesbonappetit
Harissa Scampi
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Place 1 lb. extra-jumbo shrimp, peeled and deveined, tails left on, in a medium bowl and lightly season with kosher salt and freshly ground pepper. Finely grate 2 garlic cloves from 1 head of garlic, cloves separated, over, then drizzle lightly with extra-virgin olive oil, and toss to coat. Let sit at least ⏱️ 5 minutes and up to ⏱️ 30 minutes. Thinly slice remaining garlic cloves; set aside.
. extra-jumbo shrimp, peeled and deveined, tails left on1 lbKosher salt, freshly ground pepperhead of garlic, cloves separated, divided1
2
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange shrimp in pan in a single layer and cook, undisturbed, until golden brown underneath, 2–⏱️ 3 minutes. Turn and cook until shrimp are nearly cooked through and beginning to curl, about ⏱️ 1 minute. Transfer to a large plate.
. extra-virgin olive oil, divided, plus more for drizzling2 Tbsp
3
Add remaining 1 Tbsp. extra-virgin olive oil to same pan; reduce heat to medium. Cook reserved sliced garlic, stirring often, until softened and light golden around the edges, 2–⏱️ 3 minutes. Add 1 cup dry white wine and 2 Tbsp. harissa paste and cook, swirling pan occasionally, until wine is reduced by about three quarters and sauce is beginning to thicken, about ⏱️ 5 minutes.
. extra-virgin olive oil, divided, plus more for drizzling2 Tbspdry white wine1 cup. harissa paste (such as New York Shuk)2 Tbsp
4
Add 3 Tbsp. unsalted butter and swirl pan constantly until butter is incorporated into sauce. Return shrimp to pan and bring sauce to a simmer. Season with salt (it might need a good couple of pinches at least; it may start out tasting somewhat sharp from the wine until it is balanced out by the salt), then stir in ¼ cup chopped parsley.
. unsalted butter3 Tbsp
5
Transfer shrimp and sauce to a large shallow bowl; top with remaining ¼ cup chopped parsley.
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