# Shrimp Scampi with Celery Leaves

Two versions of shrimp scampi, one served with rice and another with pasta, both featuring the secret ingredient of celery leaves.

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Melt about half a tablespoon of butter in a saucepan on medium heat.
2. Add 1 cup of dry jasmine rice and stir constantly for one to two minutes until toasted.
3. Stir in 1.5 cups of water and a big pinch of salt.
4. Reduce heat to a low simmer, cover, and cook until all water is absorbed, about 15 minutes.
5. Hold the cooked rice on the lowest heat until ready to eat.
6. Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
7. Peel and chop half a head of garlic.
8. Chop a roughly equivalent pile of celery leaves.
9. Melt one tablespoon of butter in a sauté pan on medium heat, ensuring the bottom is coated.
10. Add half a pound of shrimp, keeping them in one layer, flat against the pan.
11. Flip the shrimp when visibly cooked on the first side and cook the second side (total 2-5 minutes).
12. Remove fully opaque shrimp to a plate.
13. Melt 2-4 additional tablespoons of butter into the pan.
14. Fry the garlic until it just starts to go golden.
15. Return the shrimp to the pan along with the celery leaves and stir to combine.
16. Season with salt and pepper to taste (additional salt likely not needed if using salted butter).
17. Spoon the shrimp and garlic butter over the rice, and squeeze lemon over top if desired.
18. For the pasta version, get a pot of salted water boiling for the pasta.
19. Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
20. Peel and chop half a head of garlic.
21. Chop a roughly equivalent pile of celery leaves.
22. Heat a large pan on medium-high heat and coat the bottom with olive oil.
23. Add half a pound of shrimp, keeping them in one layer, flat against the pan.
24. Start cooking linguine in salted boiling water (approximately 12 minutes).
25. Cook 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.
26. Remove shrimp to a plate.
27. Quickly add garlic to the pan (turn down heat if needed) and fry for one minute until golden.
28. Deglaze with half a cup of white wine, scraping the pan.
29. Squeeze in a few drops to half a lemon's juice.
30. Reduce the liquid until almost dry, then remove from heat.
31. Once bubbling ceases, melt in four tablespoons of cold butter, mixing constantly to form an emulsion.
32. Stir in a tiny pinch of xanthan gum to stabilize the sauce.
33. Add chili flakes and black pepper to taste (no additional salt needed if using salted butter).
34. Drain pasta, reserving about a quarter cup of cooking water.
35. Add pasta and reserved water to the pan with the sauce and stir.
36. Stir in the shrimp and celery leaves to heat through and integrate.
37. Serve, optionally with grated pecorino or parmesan cheese.

## Equipment

- saucepan
- sauté pan
- paper towels
- pot
- large pan
- wooden spoon
- tongs

## 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.

## Source

- Original video: https://youtu.be/-ulwUCKyNJs?si=vaEdMYOmcXEh8Hkz
- Recipe page: https://www.cliprecipe.com/recipe/76df4915-e80b-4644-a564-dfde3e334c7a
- Extracted: 2026-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt