Shrimp Scampi with Celery Leaves

Serves 2
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Directions

  1. 1Melt about half a tablespoon of butter in a saucepan on medium heat.
  2. 2Melt about half a tablespoon of butter in a saucepan on medium heat.
  3. 3Melt about half a tablespoon of butter in a saucepan on medium heat.
  4. 4Add 1 cup of dry jasmine rice and stir constantly for one to two minutes until toasted.
  5. 5Add 1 cup of dry jasmine rice and stir constantly for one to two minutes until toasted.
  6. 6Add 1 cup of dry jasmine rice and stir constantly for one to two minutes until toasted.
  7. 7Stir in 1.5 cups of water and a big pinch of salt.
  8. 8Stir in 1.5 cups of water and a big pinch of salt.
  9. 9Stir in 1.5 cups of water and a big pinch of salt.
  10. 10Reduce heat to a low simmer, cover, and cook until all water is absorbed, about 15 minutes.
  11. 11Reduce heat to a low simmer, cover, and cook until all water is absorbed, about 15 minutes.
  12. 12Reduce heat to a low simmer, cover, and cook until all water is absorbed, about 15 minutes.
  13. 13Hold the cooked rice on the lowest heat until ready to eat.
  14. 14Hold the cooked rice on the lowest heat until ready to eat.
  15. 15Hold the cooked rice on the lowest heat until ready to eat.
  16. 16Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
  17. 17Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
  18. 18Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
  19. 19Peel and chop half a head of garlic.
  20. 20Peel and chop half a head of garlic.
  21. 21Peel and chop half a head of garlic.
  22. 22Chop a roughly equivalent pile of celery leaves.
  23. 23Chop a roughly equivalent pile of celery leaves.
  24. 24Chop a roughly equivalent pile of celery leaves.
  25. 25Melt one tablespoon of butter in a sauté pan on medium heat, ensuring the bottom is coated.
  26. 26Melt one tablespoon of butter in a sauté pan on medium heat, ensuring the bottom is coated.
  27. 27Melt one tablespoon of butter in a sauté pan on medium heat, ensuring the bottom is coated.
  28. 28Add half a pound of shrimp, keeping them in one layer, flat against the pan.
  29. 29Add half a pound of shrimp, keeping them in one layer, flat against the pan.
  30. 30Add half a pound of shrimp, keeping them in one layer, flat against the pan.
  31. 31Flip the shrimp when visibly cooked on the first side and cook the second side (total 2-5 minutes).
  32. 32Flip the shrimp when visibly cooked on the first side and cook the second side (total 2-5 minutes).
  33. 33Flip the shrimp when visibly cooked on the first side and cook the second side (total 2-5 minutes).
  34. 34Remove fully opaque shrimp to a plate.
  35. 35Remove fully opaque shrimp to a plate.
  36. 36Remove fully opaque shrimp to a plate.
  37. 37Melt 2-4 additional tablespoons of butter into the pan.
  38. 38Melt 2-4 additional tablespoons of butter into the pan.
  39. 39Melt 2-4 additional tablespoons of butter into the pan.
  40. 40Fry the garlic until it just starts to go golden.
  41. 41Fry the garlic until it just starts to go golden.
  42. 42Fry the garlic until it just starts to go golden.
  43. 43Return the shrimp to the pan along with the celery leaves and stir to combine.
  44. 44Return the shrimp to the pan along with the celery leaves and stir to combine.
  45. 45Return the shrimp to the pan along with the celery leaves and stir to combine.
  46. 46Season with salt and pepper to taste (additional salt likely not needed if using salted butter).
  47. 47Season with salt and pepper to taste (additional salt likely not needed if using salted butter).
  48. 48Season with salt and pepper to taste (additional salt likely not needed if using salted butter).
  49. 49Spoon the shrimp and garlic butter over the rice, and squeeze lemon over top if desired.
  50. 50Spoon the shrimp and garlic butter over the rice, and squeeze lemon over top if desired.
  51. 51Spoon the shrimp and garlic butter over the rice, and squeeze lemon over top if desired.
  52. 52For the pasta version, get a pot of salted water boiling for the pasta.
  53. 53For the pasta version, get a pot of salted water boiling for the pasta.
  54. 54For the pasta version, get a pot of salted water boiling for the pasta.
  55. 55Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
  56. 56Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
  57. 57Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
  58. 58Peel and chop half a head of garlic.
  59. 59Peel and chop half a head of garlic.
  60. 60Peel and chop half a head of garlic.
  61. 61Chop a roughly equivalent pile of celery leaves.
  62. 62Chop a roughly equivalent pile of celery leaves.
  63. 63Chop a roughly equivalent pile of celery leaves.
  64. 64Heat a large pan on medium-high heat and coat the bottom with olive oil.
  65. 65Heat a large pan on medium-high heat and coat the bottom with olive oil.
  66. 66Heat a large pan on medium-high heat and coat the bottom with olive oil.
  67. 67Add half a pound of shrimp, keeping them in one layer, flat against the pan.
  68. 68Add half a pound of shrimp, keeping them in one layer, flat against the pan.
  69. 69Add half a pound of shrimp, keeping them in one layer, flat against the pan.
  70. 70Start cooking linguine in salted boiling water (approximately 12 minutes).
  71. 71Start cooking linguine in salted boiling water (approximately 12 minutes).
  72. 72Start cooking linguine in salted boiling water (approximately 12 minutes).
  73. 73Cook shrimp most of the way on the first side to brown (about three minutes), then scrape them off the pan and stir until fully opaque.
  74. 74Cook shrimp most of the way on the first side to brown (about three minutes), then scrape them off the pan and stir until fully opaque.
  75. 75Cook shrimp most of the way on the first side to brown (about three minutes), then scrape them off the pan and stir until fully opaque.
  76. 76Remove shrimp to a plate.
  77. 77Remove shrimp to a plate.
  78. 78Remove shrimp to a plate.
  79. 79Quickly add garlic to the pan (turn down heat if needed) and fry for one minute until golden.
  80. 80Quickly add garlic to the pan (turn down heat if needed) and fry for one minute until golden.
  81. 81Quickly add garlic to the pan (turn down heat if needed) and fry for one minute until golden.
  82. 82Deglaze with half a cup of white wine, scraping the pan.
  83. 83Deglaze with half a cup of white wine, scraping the pan.
  84. 84Deglaze with half a cup of white wine, scraping the pan.
  85. 85Squeeze in a few drops to half a lemon's juice.
  86. 86Squeeze in a few drops to half a lemon's juice.
  87. 87Squeeze in a few drops to half a lemon's juice.
  88. 88Reduce the liquid until almost dry, then remove from heat.
  89. 89Reduce the liquid until almost dry, then remove from heat.
  90. 90Reduce the liquid until almost dry, then remove from heat.
  91. 91Once bubbling ceases, melt in four tablespoons of cold butter, mixing constantly to form an emulsion.
  92. 92Once bubbling ceases, melt in four tablespoons of cold butter, mixing constantly to form an emulsion.
  93. 93Once bubbling ceases, melt in four tablespoons of cold butter, mixing constantly to form an emulsion.
  94. 94Stir in a tiny pinch of xanthan gum to stabilize the sauce.
  95. 95Stir in a tiny pinch of xanthan gum to stabilize the sauce.
  96. 96Stir in a tiny pinch of xanthan gum to stabilize the sauce.
  97. 97Add chili flakes and black pepper to taste (no additional salt needed if using salted butter).
  98. 98Add chili flakes and black pepper to taste (no additional salt needed if using salted butter).
  99. 99Add chili flakes and black pepper to taste (no additional salt needed if using salted butter).
  100. 100Drain pasta, reserving about a quarter cup of cooking water.
  101. 101Drain pasta, reserving about a quarter cup of cooking water.
  102. 102Drain pasta, reserving about a quarter cup of cooking water.
  103. 103Add pasta and reserved water to the pan with the sauce and stir.
  104. 104Add pasta and reserved water to the pan with the sauce and stir.
  105. 105Add pasta and reserved water to the pan with the sauce and stir.
  106. 106Stir in the shrimp and celery leaves to heat through and integrate.
  107. 107Stir in the shrimp and celery leaves to heat through and integrate.
  108. 108Stir in the shrimp and celery leaves to heat through and integrate.
  109. 109Serve, optionally with grated pecorino or parmesan cheese.
  110. 110Serve, optionally with grated pecorino or parmesan cheese.
  111. 111Serve, optionally with grated pecorino or parmesan cheese.

Ingredients

  • 1 cup dry white rice (jasmine)
  • 1 cup dry white rice (jasmine)
  • 1 cup dry white rice (jasmine)
  • 0.5 lb shrimp
  • 0.5 lb shrimp
  • 0.5 lb shrimp
  • 0.5 head garlic
  • 0.5 head garlic
  • 0.5 head garlic
  • celery leaves
  • celery leaves
  • celery leaves
  • butter
  • butter
  • butter
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lemon
  • lemon
  • lemon
  • 0.5 lb dried pasta (linguine)
  • 0.5 lb dried pasta (linguine)
  • 0.5 lb dried pasta (linguine)
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • xanthan gum
  • xanthan gum
  • xanthan gum
  • crushed red pepper flakes
  • crushed red pepper flakes
  • crushed red pepper flakes
  • parmesan or pecorino cheese
  • parmesan or pecorino cheese
  • parmesan or pecorino cheese
  • olive oil
  • olive oil
  • olive oil

Equipment

saucepansauté panpaper towelspotlarge panwooden spoontongs

Tips

  • Do not rinse jasmine rice if you prefer it clumpy.
  • Dry shrimp thoroughly with paper towels before cooking for better results.
  • Use celery leaves as a fresh herb for a strong celery flavor without the texture.
  • To prevent beurre blanc from breaking, melt cold butter slowly into reduced wine and consider adding a pinch of xanthan gum.
  • Browning shrimp on one side at high heat can enhance flavor without overcooking.