When seeking ultimate comfort foods, shrimp scampi immediately springs to mind. This dish is a go-to for me due to its unbeatable deliciousness and ease of preparation. Traditionally, shrimp scampi involves sautéing shrimp in a rich mix of butter, garlic, parsley, lemon juice, and a splash of dry white wine. While appearing straightforward, this dish bursts with vibrant flavors and endless possibilities.
My preference is to pair shrimp scampi with various pasta shapes, from delicate angel hair to hearty bucatini. The residual sauce left in the pan after cooking the shrimp is a luxurious blend that enhances any pasta selection.
Though the classic shrimp scampi is perfection on its own, the culinary icon Martha Stewart introduces a tarragon-infused twist that elevates the dish effortlessly. Martha’s recipe enriches the taste profile with finely chopped tarragon leaves, adding a delightful anise undertone to the traditional flavors.
What sets Martha Stewart’s Shrimp Scampi apart is the unexpected use of two grated onions, intensifying the dish’s depth of flavor. Her innovative method involves marinating the shrimp in a mix of sautéed garlic, onions, and tarragon before broiling, showcasing her unique approach to enhancing a beloved classic.
To replicate Martha’s Tarragon Shrimp Scampi, begin by sautéing garlic and grated onions in olive oil until fragrant. Add in the chopped tarragon leaves and let the mixture cool. Combine the marinade with lemon juice and shrimp in a bowl, ensuring the shrimp is fully coated before marinating and broiling for a delectable outcome.
A few helpful tips for crafting Martha’s Tarragon Shrimp Scampi successfully: when serving with pasta, reserve pasta water for a smooth sauce consistency, utilize dried tarragon if fresh is unavailable, and be vigilant with shrimp cooking time to avoid rubbery texture. Embrace versatility by serving the shrimp scampi over toast or in salads for a delightful seafood experience.
Make any dinner plate feel ten times more elegant. Up Next: Related: The Italian Way to Make Salmon 10x Better.
