One Pan Shrimp Scampi

A creamy and lemony shrimp scampi that all comes together in one pan…

One Pan dishes are so popular over here because WHO wants to wash a thousand dishes?! Plus we are building so much flavour along the way in this pan so it’s truly a win win. The shrimp are sooo tender and succulent, and I love the creamy lemon sauce here. I used to make this with a handful of arugula at the end but lately I’ve been enjoying a handful of spinach!

How to prep the shrimp?

If you’re using frozen shrimp, here are some ways to defrost them:

• place the frozen shrimp in the refrigerator for 24 hours in a container or plastic bag until fully thawed

• place the frozen shrimp in a plastic bag and submerge in cold water (or use the sink) - change the water every 30 minutes so it defrosts evenly and this should take about 1-2 hours, depending on the size of the shrimp

Clean and devein the shrimp:

• first remove the shell by holding the shrimp firmly with one hand and use the other hand to peel off the shell

• make a shallow incision along the back of the shrimp (not too deep because we don’t want the shrimp to be sliced in half)

• you’ll see a dark line running along the back - using your knife or fingers carefully pull this vein out

• rinse and pat dry!

Beer Pairing Suggestion for Champagne Chicken:

Violet Blueberry Blonde from Hi Sign Brewing:

This wasn’t an OBVIOUS match for me, but I had this blueberry blonde in my fridge and I liked how both the beer and the dish are very summery. Additionally, the shrimp scampi is creamy, and it was nice having the fruitiness and lightness from the beer as a palate cleanser in between bites.

---

Ingredients:

[serves 2]

~6 oz large shrimp (peeled, deveined)
Olive oil
2 knobs butter
1 shallot, minced
4 garlic cloves, minced
1 cup pearl couscous
1/2 cup white wine
1.5 cups broth
1/4 cup heavy cream
1/2 cup grated Parmesan
Zest and juice of 1 lemon
Big handful of spinach (or arugula)
Salt and pepper

Preparation:

1. Clean and dry your shrimp, then season on both sides with salt.

2. In a pan, add olive oil and a knob of butter over medium heat and sear shrimp for 30 seconds on each side. Set to the side.

3. Reduce heat to medium-low. Add in one more knob of butter, then shallots and garlic. Sautée for a minute until softened.

4. Add pearl couscous and toast for 3 minutes or until you see a slight golden colour.

5. Add in white wine, stir, add in stock, and continue to stir for 8-10 minutes until the liquid has absorbed.

6. Add lemon zest and juice, heavy cream, Parmesan, salt and pepper. Add spinach and let it slightly wilt, then shrimp go back in.

7. Let sit for a few minutes with the heat off and ready to serve! Garnish with lemon zest, parsley or basil if you like.