Shrimp Scampi with Crispy Potato and Carrot Ribbons
Experience an elegant twist on a classic, where plump shrimp are bathed in a luscious garlic butter sauce, brightened with a hint of white wine and lemon. This vibrant scampi is elevated by delicate, crispy ribbons of potato and carrot, adding a surprising textural contrast and earthy sweetness. The dish is a celebration of simple yet refined flavors, reminiscent of a seaside trattoria, offering a sophisticated yet approachable meal. Its beautiful presentation and harmonious blend of textures and tastes make it an unforgettable culinary delight that’s perfect for a special occasion or a delightful weeknight indulgence.
Ingredients
- •1.5 lbs large shrimp, peeled and deveined
- •4 tablespoons unsalted butter
- •4 cloves garlic, minced
- •1/2 cup dry white wine (like Sauvignon Blanc) or chicken broth
- •Juice of 1 lemon
- •1/4 cup fresh parsley, chopped
- •Salt to taste
- •Black pepper to taste
- •2 medium russet potatoes, peeled
- •2 medium carrots, peeled
- •2 tablespoons olive oil
- •Optional: Red pepper flakes for a touch of heat
- •Optional: Crusty bread for dipping
Dietary Info
Instructions
- 1
Using a vegetable peeler, create long, thin ribbons from the peeled potatoes and carrots. In a large bowl, toss the ribbons with 2 tablespoons olive oil, salt, and pepper.
- 2
Heat a large non-stick skillet over medium-high heat. Add the potato and carrot ribbons in a single layer (you may need to do this in batches) and cook for 3-5 minutes per side, until golden brown and crispy. Remove to a plate lined with paper towels and season with a pinch more salt.
- 3
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- 4
Add the shrimp to the skillet and cook for 1-2 minutes per side, until they just start to turn pink. Do not fully cook them yet.
- 5
Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly and the shrimp to finish cooking through. Stir in optional red pepper flakes if desired.
- 6
Remove from heat and stir in the remaining 2 tablespoons of butter and the fresh chopped parsley until the butter is melted and emulsified into a glossy sauce. Season with salt and pepper to taste.
- 7
Divide the crispy potato and carrot ribbons among serving plates. Top with the shrimp scampi and generous spoonfuls of the garlic butter sauce.
- 8
Serve immediately, optionally with crusty bread to soak up the delicious sauce.
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