Shrimp scampi is a classic for a reason: it's quick, easy, and bursting with fresh, vibrant flavors. But what if we elevated this beloved dish with a surprising yet delightful addition? This recipe introduces a subtle sweetness and beautiful color with peeled, thinly sliced carrots, creating a shrimp scampi that's both familiar and excitingly new.
Why Add Carrots to Shrimp Scampi?
The addition of carrots might seem unconventional, but it adds several benefits:
- Sweetness and Depth: Carrots introduce a subtle sweetness that complements the savory shrimp and garlic beautifully. Their natural sugars balance the richness of the butter and enhance the overall flavor profile.
- Visual Appeal: The vibrant orange of the carrots adds a pop of color to the dish, making it even more appealing. Thinly sliced carrots offer a pleasing textural contrast to the tender shrimp.
- Nutritional Boost: Carrots are packed with vitamins and antioxidants, making this dish slightly healthier without sacrificing taste.
What You'll Need:
For the Shrimp Scampi:
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup chopped fresh parsley
- 2 large carrots, peeled and thinly sliced (julienned or use a vegetable peeler for ribbons)
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
- Cooked pasta (linguine or spaghetti recommended)
Instructions:
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Prep the Carrots: Peel the carrots and thinly slice them using a mandoline slicer, vegetable peeler, or sharp knife. Aim for thin slices or ribbons for optimal cooking and texture.
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Sauté the Garlic and Carrots: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the carrots and cook for 2-3 minutes, until slightly softened but still crisp-tender.
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Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Don't overcrowd the pan; work in batches if necessary.
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Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, until slightly reduced.
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Finish the Dish: Stir in the parsley and red pepper flakes (if using). Season with salt and pepper to taste.
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Serve: Toss the shrimp scampi with your favorite cooked pasta. Garnish with lemon wedges and serve immediately.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with paper towels to prevent excess moisture in the skillet.
What other vegetables can I add to shrimp scampi?
While carrots provide a lovely sweetness, other vegetables like spinach, asparagus, or zucchini can also be added. Add them towards the end of the cooking process to prevent overcooking.
Can I make this dish ahead of time?
It's best to enjoy shrimp scampi fresh, as the shrimp can become tough if reheated. However, you can prepare the carrots and garlic ahead of time.
What kind of pasta works best with shrimp scampi?
Linguine or spaghetti are classic choices, but other long, thin pasta shapes work well too.
Is this recipe suitable for a low-carb diet?
While the carrots add some carbohydrates, you can reduce the amount or omit them entirely if following a strict low-carb diet. Serving the shrimp scampi without pasta would further minimize carbohydrates.
This shrimp scampi with peeled carrots is a simple yet sophisticated dish that's sure to impress. The subtle sweetness of the carrots adds a unique dimension to the classic recipe, creating a culinary experience that’s both familiar and delightfully unexpected. Enjoy!
