Skip to main content

Shrimp & Calamari Scampi

with parmesan, parsley, lemon, and crusty bread

  • 4 Servings
  • 30-40 minutes
  • Suggested Pairing: Chardonnay

Ingredients

  • 2 lbs. large shell-on shrimp (16-20), peeled, deveined, tails removed, and shells set aside (Superior Foods Featured Item: #9833 – Paul Piazza)
  • 2 cups plain calamari rings (Superior Foods Featured Item: #10031 – Sea Best)
  • 3 Tbsp. kosher salt
  • 2 Tbsp. sugar
  • 1 Qt. water
  • 2 Tbsp. olive oil
  • 1 cup dry white wine
  • 4-5 sprigs of thyme
  • ¼ cup  lemon juice
  • 1 Tsp. cornstarch
  • 10 garlic cloves, thinly sliced
  • ¾  Tsp. red pepper flakes
  • ½  Tsp. fresh cracked pepper
  • 5 Tbsp. unsalted butter, cut into 5 pieces
  • ¼ cup Shredded Parmesan Cheese (Superior Foods Featured Item: #96956 – Cheese Merchants)
  • ¼ cup chopped fresh parsley

Preparation

  1. Dissolve salt and sugar in 1 Qt. cold water in large container. Add shrimp and calamari to brine, cover, and refrigerate for 15 minutes. Remove from brine and pat dry.
  2. Heat 1 Tbsp. oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until shells and skillet begin to turn brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture into large bowl. Discard shells and reserve liquid. Wipe out skillet to continue using.
  3. Combine lemon juice and cornstarch in small bowl. Heat remaining 1 Tbsp. oil, garlic, pepper flakes, and pepper in skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges. Add wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp and calamari, cover, and cook, stirring occasionally, until shrimp are just opaque. Remove skillet from heat and, using slotted spoon, transfer shrimp and calamari to bowl.
  4. Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and calamari with juices to skillet and toss to combine. Serve with lemon wedges and crusty bread or pasta.

TIPS:

If you want a little color on your calamari they can be hit with high heat for a minute or 2 after initially removed from skillet with shrimp. Saute them in a separate pan with a little oil.