Frank's Scampi
Serve this garlicky shrimp dish from Chefs Frank Castronovo and Frank Falcinelli with crusty bread, over creamy polenta, or with your favorite fresh pasta.
In Italy, scampi refers to langoustine, a small, lobster-like shellfish. In the U.S., the term has come to describe a classic preparation of shrimp sautéed with garlic, butter, and lemon, making “shrimp scampi” technically redundant, even if it’s how most people know the dish. No matter what you call it, this version from Chefs Frank Castronovo and Frank Falcinelli of Brooklyn's legendary Frankies Spuntino Group keeps things simple and traditional, and that’s the point. Serve it with crusty bread, over creamy polenta, or with your favorite fresh pasta.
Frank's Scampi
Serve this garlicky shrimp dish from Chefs Frank Castronovo and Frank Falcinelli with crusty bread, over creamy polenta, or with your favorite fresh pasta.
Chefs Frank Castronovo and Frank Falcinelli
- 1.
Heat a large Copper or Stainless Clad Saucier over medium-high. Add the olive oil and garlic and let garlic bubble gently without browning, about 30 seconds.
- 2.
Remove the pan from heat and add the shrimp. Return the pan to the heat and let shrimp cook undisturbed for 20 seconds. Lift the pan and stir with a spoon, then return to the heat and cook for another 20 seconds. The shrimp should be about 60 percent cooked.
- 3.
Remove the pan from heat and season with salt and peperoncino. Deglaze with the vermouth, return to heat, and reduce slightly. Add half the lemon juice and stir to combine. Add the cold butter one piece at a time, swirling the pan to emulsify. Once the shrimp start to curl and turn opaque, they’re done. Taste and add more salt or lemon to your liking. Serve the shrimp with the sauce over polenta or pasta, if desired, and finish with freshly torn basil. Tip: if serving with pasta, quickly toss the shrimp with the pasta and a little pasta water to loosen and emulsify the sauce.
