Shrimp Scampi Bowls Garlic Bread

Shrimp Scampi Bowls with garlic bread are my go-to when I need something fast but crave a comfort meal that feels like pure indulgence Juicy shrimp simmer in a buttery garlicky sauce you will want to scoop up with every piece of warm toasted bread This recipe is easy enough for a regular dinner but always feels like you brought home something special from your favorite restaurant

I can never resist making this when I have friends over for a cozy dinner It is always a hit and the whole kitchen smells amazing as it cooks

Ingredients

• Large shrimp: Choose wild caught shrimp if possible for best flavor and texture They make this dish extra juicy
• Unsalted butter: Use good quality European style butter for a rich sauce It helps build the base of the scampi
• Olive oil: Adds depth and allows the shrimp to sear beautifully Pick an aromatic extra virgin variety
• Garlic cloves: Freshly minced garlic is essential The more pungent and firm the cloves the better the flavor
• Dry white wine or chicken broth: Adds acidity and depth Sauvignon Blanc is a favorite but broth is great if wine is not available
• Freshly squeezed lemon juice: Brightens the dish and balances the richness Always use fresh lemons
• Red pepper flakes: Optional but adds a subtle warm kick Only use a pinch unless you love a lot of heat
• Fresh parsley: Brings a touch of freshness Use flat leaf if you can find it
• Salt and pepper: To enhance every layer of flavor Use flaky sea salt and freshly cracked pepper for the best taste
• French or Italian bread: Find a loaf with a good crust and soft interior so it soaks up the sauce
• Garlic butter: Made by mixing quality salted butter with plenty of fresh garlic and parsley Choose unsalted if you prefer to control the seasoning

Step-by-Step Instructions

Prepare the Garlic Bread:

Preheat your oven to three hundred seventy five degrees Fahrenheit Spread your homemade garlic butter generously onto each slice of bread and place them on a baking sheet Bake for eight to ten minutes until the edges are golden and crisp but the centers are still a little soft Set aside while you make the shrimp

Cook the Shrimp:

In a large skillet melt one tablespoon of olive oil and two tablespoons of butter over medium heat Add in the minced garlic and cook gently for one to two minutes until the garlic releases its aroma but is not browned Season the shrimp lightly with salt and pepper and lay them in a single layer in the skillet Let them cook for about three minutes per side turning only once, until they turn pink and opaque Remove the cooked shrimp to a plate and keep warm

Make the Sauce:

Using the same skillet add another tablespoon of butter and pour in the white wine or chicken broth Let it simmer for one to two minutes This will deglaze the pan and bring all those flavorful bits into the sauce Add the fresh lemon juice red pepper flakes if desired and the last tablespoon of butter Stir until the butter melts and the sauce is silky

Combine and Serve:

Return the shrimp to the skillet and gently coat them in the lemony buttery sauce Sprinkle in the chopped fresh parsley and stir to combine Divide the shrimp and sauce into shallow bowls Serve with the warm garlic bread on the side for dipping and soaking up every drop

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Shrimp is my forever seafood whatever the season The lemon and garlic in this sauce always remind me of summers by the beach when my family would gather for big bowls of seafood and crunchy bread The memory makes every bite feel special

Storage Tips

Leftover shrimp and sauce keep well in an airtight container in the fridge for up to two days For best results reheat gently over low heat Shrimp can get rubbery if microwaved for too long so always warm slowly and add a splash of broth if needed to loosen the sauce Bread is best toasted fresh but you can wrap and reheat in the oven

Ingredient Substitutions

If you do not have white wine chicken broth is a perfect substitute For a dairy free version use olive oil entirely and skip the butter Try adding baby spinach or halved cherry tomatoes for more veggies For the bread any rustic loaf works even day old baguette

Serving Suggestions

These shrimp bowls pair beautifully with a green salad dressed in lemon vinaigrette If you want to round out the meal add fresh steamed asparagus or sautéed broccolini Serve the dish directly in shallow bowls so everyone gets some bread and lots of sauce

Cultural and Historical Context

Shrimp scampi has its roots in Italian American cooking but the use of shrimp instead of small lobster is uniquely American Classic scampi highlights the marriage of butter and garlic always a crowd favorite Garlic bread on the side is pure comfort and might be the best part of an Italian American feast

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Common Questions

→ Can I use pre-cooked shrimp?

Yes, but briefly warm them in the sauce to avoid overcooking, as pre-cooked shrimp can become rubbery if heated too long.

→ What can I substitute for white wine?

Chicken broth is an excellent substitute for white wine, adding depth without alcohol.

→ How do I prevent the garlic from burning?

Sauté the garlic over medium heat and add it to the skillet just before the shrimp for a fragrant, not bitter, flavor.

→ Can I use frozen shrimp?

Thaw frozen shrimp completely and pat dry before cooking to ensure an even sear and avoid excess liquid.

→ What bread works best for the garlic bread?

Thick slices of French or Italian bread toast best and absorb the rich garlic butter beautifully.

→ Is this meal spicy?

The recipe is mild by default, but a pinch of red pepper flakes can be added for gentle heat if desired.