Drunken Jerk Shrimp Scampi
Juicy, pop in your mouth colossal shrimp swimming in a spicy, citrus-infused garlic butter and white wine sauce.
Ingredients
- 1 lb of Jumbo or colossal sized shrimp
- 2 tbsp of Olive Oil
- 4 tbsp of butter
- 5-7 Garlic cloves minced
- 1/4 tsp of red pepper flakes + more to serve
- 1 Lemon zested & juiced + a couple of slices reserved for serving
- 1 small shallot or red onion finely diced
- 1/2 cup of Dry White Wine such as Sauvignon Blanc
- 1 - 2 tsp of Walkerswood Jerk Marinade Mild or Spicy
- Splash of Heavy Cream* optional
- Kosher salt + pepper to taste
- Flat Leaf Parsley to serve
- Parmesan Cheese to serve *optional
Instructions
- In a bowl, season shrimp with 1-2 tsp of Walkerswood Jerk Seasoning.
- In a large saucepan, heat olive oil and saute jerk shrimp.
- Cook until pink and remove from pan.
- To the same pan, add more olive oil if needed, butter, shallots, and garlic and saute until fragrant, about 30 seconds.
- Next, deglaze the pan with white wine, lemon juice, and heavy cream and bring to a simmer.
- Season sauce with lemon zest, salt, pepper, and red pepper flakes to taste.
- Add shrimp back to the sauce with juices and top with fresh parsley and parmesan cheese.
- Mix to combine shrimp and sauce.
- Scampi is done when the sauce has thickened and shrimp is cooked all the way through.
- Serve with thin spaghetti or angel hair pasta. Top with lemon slices, more parsley, and red pepper flakes to desired taste.
Notes
Serve with thin spaghetti, linguine, zucchini noodles, cauliflower rice or crusty bread to dip in the sauce.
You can choose to brine the shrimp for 30 minutes prior to cooking by submerging them in water and adding 1 tbsp of salt + 1 tbsp of sugar and allowing the shrimp to sit in the mixture. This will make the shrimp even more tender and juicy.