Shrimp scampi

description:

This recipe uses a full bag of shrimp! Remember to save the shells as it's used to create a shrimp broth.

ingredients:

1 quart of cold water
2 Tbsp sugar
3 Tbsp table salt

1.5 lbs shell-on shrimp, peeled, deveined, and tails removed, shell reserved

2 Tbsp olive oil
1 cup white wine
4 sprigs fresh thyme

3 Tbsp lemon juice
1 tsp cornstarch

8 garlic cloves, sliced thin
1/2 tsp red pepper flakes
1/4 tsp pepper
4 Tbsp unsalted butter, cut into 1/2-inch pieces

7-8 oz spaghetti pasta

instructions:

1) Dissolve salt and sugar in cold water. Submerge shrimp in brine, cover, and refridgerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.

2) Combine lemon juice and cornstarch in a small bowl.

3) Heat 1 Tbsp oil in 12-inch pan. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes.

4) Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes.

5) Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 2/3 cup). Wipe out skillet with paper towels.

6) Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes.

7) Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 3 to 5 minutes.

8) Remove shrimp from skillet using slotted spoon, transfer shrimp to bowl.

9) Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute.

10) Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine.

11) Toss in with warm pasta noodles.

source:

America's Test Kitchen