Garlicky Italian Shrimp & Crusty Garlic Bread
Effortless Italian Shrimp Delight with Homemade Garlic Bread
To celebrate my youngest daughter’s birthday, I prepared a simple yet elegant and delicious shrimp dish. Shrimp Scampi is a common sight in Italian restaurants in America, often served with pasta. This time, however, I paired it with freshly baked garlic bread for a truly special meal. ‘Scampi’ is the Italian word for shrimp, and it generally refers to a dish prepared with olive oil, garlic, and white wine. Experience an unforgettable meal with the harmonious combination of flavorful shrimp and savory garlic bread.
Main Ingredients
- 1 pound (approx. 450g) raw shrimp
- 1 baguette
Sauce & Seasoning
- 6-8 tsp extra virgin olive oil
- 3 Tbsp minced garlic
- 1/2 tsp fine salt
- 1/2 tsp red pepper flakes (fine or coarse)
- 3/4 cup dry white wine
- 1 lemon or lime
- Pinch of dried parsley
- Zest of 1/2 lemon
- 6-8 tsp extra virgin olive oil
- 3 Tbsp minced garlic
- 1/2 tsp fine salt
- 1/2 tsp red pepper flakes (fine or coarse)
- 3/4 cup dry white wine
- 1 lemon or lime
- Pinch of dried parsley
- Zest of 1/2 lemon
Cooking Instructions
Step 1
We begin with preparing the fresh shrimp. To save time and effort, I purchased shrimp that were already peeled and deveined along the back. You can use them as is, or for an even cleaner dish, you can remove the remaining vein.
Step 2
Deciding whether to keep the shrimp tails is a matter of preference. While leaving the tails on can make for a more appealing presentation, the very tip of the tail can sometimes be sharp and poky. To ensure everyone, especially children, can enjoy the dish safely without any risk of getting pricked or accidentally swallowing it, I opted to remove all the tail tips. This is a safety measure for the little ones enjoying the meal.
Step 3
Once the tails are trimmed, rinse the shrimp thoroughly under cold running water. Then, place them in a colander to drain well. Properly draining the shrimp is key to achieving a delicious sear when cooking.
Step 4
While the shrimp are draining, let’s prepare the baguette. Slice it diagonally into pieces about 2cm thick. This wider surface area will allow the garlic oil to soak in beautifully.
Step 5
Now, let’s create the flavorful garlic oil for our bread. Heat the olive oil in a skillet over medium-low heat. Add the minced garlic, red pepper flakes, and salt. Sauté gently, stirring occasionally. Traditionally, coarse red pepper flakes are preferred for texture, but I used kimchi-style coarse flakes as that’s what I had on hand. Don’t worry if it seems a bit like kimchi seasoning at first; the Italian flavors will come through once the wine is added later.
Step 6
As soon as you can smell the garlic and the minced garlic pieces start to turn translucent, immediately turn off the heat. It’s crucial to avoid overcooking the garlic, as it can become bitter. We want a gentle cook, so prompt removal from the heat is important.
Step 7
Using a small spoon, generously brush the warm garlic-infused olive oil onto the sliced baguette. Ensure each piece is well-coated. Preheat your oven to 190°C (375°F). Once preheated, place the baguette slices in the oven and bake for 5-8 minutes, or until golden brown and slightly crispy. Keep an eye on them to prevent burning.
Step 8
If you purchased your baguette from a bakery, check the packaging as it might include instructions on how to best reheat or toast it at home. If you have a pre-baked, firm baguette, you can also warm it up in the microwave or on a stovetop pan for a few moments before applying the garlic oil.
Step 9
After brushing the garlic oil onto the baguette slices, you’ll notice there’s a small amount of the flavorful oil left in the pan. Don’t discard this delicious residue! We’ll use it as the base for our shrimp dish.
Step 10
Return the skillet to medium-high heat. Add the drained shrimp directly into the remaining garlic oil. Sauté the shrimp quickly to seal in their juices and achieve a beautiful pink color.
Step 11
As the shrimp begin to turn opaque and a lovely pink hue, they are almost ready for the sauce. Continue cooking just until they are nearly done before adding the wine.
Step 12
Pour in the white wine and let it simmer and reduce, allowing it to coat the shrimp beautifully. The alcohol will evaporate, leaving behind a wonderful depth of flavor.
Step 13
I confess I poured the wine a bit generously without measuring, resulting in a slightly saucier dish than intended. However, having extra sauce is perfect for dipping the garlic bread, so I wasn’t concerned. A little extra sauce can be a delightful bonus!
Step 14
Once the sauce has reduced to your liking, turn off the heat. Sprinkle generously with dried parsley. If you don’t have parsley, finely chopped green parts of chives can be a great substitute for a fresh, aromatic touch. Finally, add the lemon zest for a bright, citrusy finish.
Step 15
I had intended to use a lemon, but only found a few less-than-perfect ones, so I opted for a lime instead. I zested half of the lime’s peel for the zest and squeezed the juice from half of it into the pan. The other half was sliced thinly and used as a garnish. Adding all the juice might make it too tart, so it’s best to adjust the amount to your taste.
Step 16
Serve this fragrant Italian-style shrimp dish alongside the freshly baked garlic bread. The flavors are universally appealing and sure to be a hit with everyone. My second daughter even said this shrimp dish was her favorite from her birthday meal! This recipe is perfect for special occasions or simply to elevate an everyday meal into something extraordinary.
