CK's KITCHEN: Shrimp scampi makes a buttery, lemony delight

Christmas Eve is always reserved for festive cocktails, a thoughtful gift exchange, and a cozy, just-us dinner with my favorite guy. This year, I wanted to go beyond our usual charcuterie spread and make something truly special. After flipping through recipe books and stacks of magazines, I landed on a dish that's both a favorite and a rare indulgence: a buttery, lemony, and garlicky shrimp scampi. I loved this recipe for its bold garlic flavor (9 cloves!), bright lemon zest, and the crunch of toasted breadcrumbs. Karaoke hits We teamed up to gather everything we needed: I picked up fresh garlic at the store and pulled shrimp from the freezer, while my pantry already had butter, lemons and breadcrumbs waiting. He rounded things out with fresh parsley and a crusty baguette for garlic bread — because honestly, you can never have too much garlic. Before we started cooking, we popped a bottle of bubbly I'd been saving from my birthday earlier this month and exchanged gifts. I knew I was going to win Christmas with my gift to him that I knew would keep on giving all year long: a portable, high-powered karaoke machine with built-in lyrics display and screen, two wireless microphones, and a 140-watt speaker. He loved it and immediately started charging the unit while we got to work in the kitchen. Many stages and one overstep While I handled the garlic — grating, mincing and portioning for the three stages of our meal — he focused on zesting lemons and browning breadcrumbs. I gathered ingredients, prepped the bread, and then, without meaning to, started micromanaging as he worked through this meticulous recipe. He called me out (as any self-respecting cooking partner would), and I quickly realized my mistake. I let go of the "my way or no way" mindset, trusted the process, and guess what? The result was absolutely irresistible — garlicky, buttery, lemon-kissed perfection that somehow tasted better with every bite. This is the kind of dish you start craving before you've even finished eating it, and my only regret is not doubling the recipe from the start. Do yourself a favor: make this shrimp scampi ASAP. Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Shrimp scampi 1.5 lb. large shrimp, peeled and deveined 9 garlic cloves, 4 grated, 5 minced, divided Kosher salt Freshly ground black pepper 7 tablespoons unsalted butter, divided ½ cup panko breadcrumbs 3 teaspoons finely grated lemon zest, divided 1 tablespoon extra-virgin olive oil ½ teaspoon crushed red pepper flakes ½ cup dry white wine Juice of 1 lemon 1/3 cup finely chopped fresh parsley, plus more for serving In a large bowl, toss shrimp and half of grated garlic; season with salt and black pepper. Refrigerate until ready to use (no more than 30 minutes). In a small skillet over medium-low heat, melt 2 tablespoons of butter until foam subsides. Add remaining grated garlic and cook, stirring constantly, until fragrant, about 2 minutes. Stir in breadcrumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 teaspoon lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl. In a large skillet over medium heat, melt 2 tablespoons of butter. Working batches if needed, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate. In same skillet over medium-high heat, heat oil. Add red pepper flakes and minced garlic and cook, stirring frequently, until garlic is beginning to brown, 2 to 3 minutes. Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by one-third, about 3 minutes. Reduce heat to medium-low and stir in remaining 3 tablespoons butter, 1 tablespoon at a time, until butter emulsifies into sauce. Add parsley and stir to combine. Return shrimp and any accumulated juices to the skillet and toss to coat in the sauce. Cook, stirring occasionally, until warmed through, about 2 minutes. Top with garlic breadcrumbs and more parsley. Serves 4 to 6 Source: Delish Magazine "100 Best Recipes"