Almost Chef Forrest’s Shrimp Scampi with Crusty Bread

This shrimp scampi with crusty bread is simple, comforting, and bursting with bright, garlicky, lemony flavor. Perfect for soaking up with warm, toasty bread.

This recipe was inspired by our chef friend, Forrest. A few Christmases ago, he made the most incredible scampi with crusty sourdough bread — and I’ve been dreaming about it ever since!

I watched Forrest make it but never got the recipe, so I improvised with my old scampi recipe. The first time I tried, the bread soaked up every drop of sauce and turned out too dry. But after a few tweaks, I finally got John’s seal of approval! Thanks for the inspiration, Forrest! ❤️

 Serve 3~4

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Ingredients

• 3 tbsp olive oil

• 4 tbsp unsalted butter

• 3~4 garlic cloves, finely chopped

• Kosher salt

• Pinch of red pepper flakes

• 6~8 1/2-inch-thick slices crusty bread

• About 1 lb large shrimp, peeled, deveined, and tails on or off — whichever you prefer.

• 3/4C dry white wine

• 1 tsp lemon zest

• 1/4C lemon juice

• 1/4C parsley, chopped

• 2 tbsp chives, chopped

Instructions

1. Preheat the oven to 400°F. In a large cast iron skillet, heat 2 tbsp oil and 2 tbsp butter over medium heat. Add the garlic, 1/2 tsp salt, and a pinch of red pepper flakes, and cook for about 1 minute, just until fragrant. Remove from the heat. Brush the garlic mixture generously onto both sides of the bread slices and place them on a baking sheet. Toast the bread in the oven for about 3~4 minutes per side, until golden and crisp. Arrange the toasted bread on a large serving platter and set aside.

   

   

2. Pat the shrimp dry with paper towels. Season both sides with salt and pepper.

   

3. Heat the same skillet with the remaining garlic mixture over high heat. Add the shrimp and cook for about 3~4 minutes, turning once, until just cooked through. (Be careful not to overcook!) Transfer the shrimp to a bowl and set aside.

   

4. Pour the wine, lemon juice, and lemon zest into the same skillet. Stir well and bring to a boil over high heat, letting it cook for 1~2 minutes to reduce slightly.

   

5. Add the parsley and chives, saving a bit of parsley for garnish. Whisk in 1 tbsp butter and let it simmer for a couple more minutes. Return the shrimp and any juices to the skillet, stirring to coat them well in the fragrant sauce.

   

6. Pour the shrimp and sauce over the toasted bread, then garnish with the reserved parsley.

   

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