Browned Butter Shrimp Scampi Recipe, Its Ingredients, Instructions

Browned Butter Shrimp Scampi with parmesan pasta! I’m putting a Valentine’s Day dessert first, followed by this amazing pasta, as is my custom. Well, if it were up to me, I would have dessert first, but that is a topic for a very different blog post.

When I think about roses, romance, and food, this is what transpires. as food is almost usually involved. I browned the butter in the basic Shrimp Scampi with garlic, lemon, and wine before turning it into another film.

It occurred to me that people do enjoy browned butter after the popularity of the Browned Butter Honey Garlic Salmon recipe I uploaded in the middle to late last year.

The unknown I thought I’d try browning some shrimp because the nutty, crispy, fried scent and flavor of browned butter on salmon was incredible (what we Aussies call Prawns).

Well. I had my mind blown. It was probably awful that I was eating this carb-loaded, buttery pasta at midnight while editing this post.

If I’m being really honest, I DID consider giving you another Zoodle recipe; you can make it lower carb by including steaming Zoodles; however, Zoodles don’t always work. In this, no. You might. I didn’t, though.

I’ve discovered the following while browning butter:

Use a light-colored pan to make it easier to tell what stage you are in and what is going on inside. While it bubbles, stir it. It splatters like crazy, so stir as if your life depends on it.

To avoid a mess, place a screen over the top of your pan. To avoid cleaning, I wrap tea towels over my benches, but the mess is worth it.

Keep your butter at a low temperature. It doesn’t matter if you’re eager or self-assured. Keep the heat on low. If you get any higher, you’ll end up in a chaotic situation.

When it first starts to bubble, don’t leave it alone for longer than 10 seconds; once it starts dancing in your pan, it’s difficult to “calm it down.”

3/ The foam will begin to rise after about five minutes. Not to worry. Nothing took place to it. It’s not a negative thing. It’s doing fantastic.

Go you! Simply take deep breaths as you mix and take in the nutty aroma that will start to fill your kitchen.

4/ As soon as the froth stops, you’ll notice that the butter has changed from a golden yellow to rich, brown color, with chunks stuck to the pan’s bottom.

Scrape those parts from the bottom or sides by stirring them around. Don’t throw them away. They give it flavor.

5/ As soon as you notice the butter getting nice and brown, turn off the heat or start adding additional ingredients to help it cool down and stop browning (depending on what is cooking).

This is crucial since it just takes a matter of seconds to go from browned butter goddess to burnt butter depressed.

To fully incorporate the flavors of the browned butter into the meal, I put the shrimp into the browned butter in this recipe. It works.

Or, if you’d rather see the entire dish being prepared, you can see the many stages of browning butter in this video on my YouTube channel:

After browning the butter only once, you’ll be returning for more and more. All of a sudden, every dish will call for browned butter.

And it’s fantastic in this recipe. Shrimp and parmesan pasta was combined with the fried, nutty flavors. It gives the impression of dining in style at home.

How about Browned Butter Shrimp Scampi for dinner on Valentine’s Day? mumble it. A simple spaghetti dinner is transformed into a retreat for two.

Have a happy Valentine’s Day by following this up with the Red Velvet Churros OR the 3-ingredient Chocolate Mousse.

INGREDIENTS

• 500 g | 1 lb dry-weight pasta (I used Linguine)
• 1/3 cup butter
• 500 g | 1 lb fresh shrimp (prawns)
• 4 cloves garlic, minced (or 1 tablespoon)
• 1/4 cup dry white wine (or you can use vermouth or chicken broth)
• Juice half a lemon (or 2 tablespoons)
• pinch of salt
• cracked pepper
• 1/4 teaspoon red pepper/chili flakes, plus extra to garnish
• 1 tablespoon freshly chopped parsley, plus extra to garnish
• 1 tablespoon freshly chopped basil, plus extra to garnish
• 1/2 cup grated parmesan cheese

INSTRUCTIONS

1. Cook pasta in a big pot of salted boiling water as directed on the package. Drain the pasta, saving 1/4 cup of the cooking liquid. Make your browned butter while the pasta is boiling.
2. In a medium-sized, light-colored skillet or frying pan, melt butter slowly over low heat, paying close attention to it as it starts to bubble and foam. Gently whisk it occasionally as you swirl it. Pay close attention to the color as soon as the foam subsides. Stir in the shrimp and garlic when it becomes golden brown and begins to smell cooked and nutty (the shrimp will stop the browning process). Add the wine and lemon juice after about two minutes and continue to sauté for another minute or so. Add the red pepper flakes and salt and pepper to taste to season. The shrimp (prawns) should cook for an additional 2 minutes, or until done. (Avoid overcooking them or they will become rubbery.)
3. The parmesan cheese, shrimp, red pepper flakes, and herbs are all combined with the pasta once the reserved water has been added to the pasta and the parmesan cheese.
4. Extra chopped parsley, basil, and optional red pepper flakes may be added as a garnish.