Shrimp Scampi from 'Every Day Easy Air Fryer'
photo by Genius Kitchen
- Ready In:
- 4 tablespoons salted butter or 4 tablespoons ghee
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons red pepper flakes
- 1 lb shrimp, peeled and deveined (21 to 25 count)
- 2 tablespoons chicken broth or 2 tablespoons dry white wine
- 2 tablespoons chopped fresh basil, plus more for sprinkling or 1 teaspoon dried basil
- 1 tablespoon chopped fresh chives or 1 teaspoon dried chives
- 1. Place a 7-inch round baking pan in the air-fryer basket. Set the air fryer to 325°F for 8 minutes (this will preheat the pan so the butter will melt faster).
- 2. Carefully remove the pan from the fryer and add the butter, lemon juice, garlic, and red pepper flakes. Place the pan back in the fryer.
- 3. Cook for 2 minutes, stirring once, until the butter has melted. (Do not skip this step; this is what infuses the butter with garlic flavor, which is what makes it all taste so good.).
- 4. Carefully remove the pan from the fryer and add the shrimp, broth, basil, and chives. Stir gently until the ingredients are well combined.
- 5. Return the pan to the air fryer and cook for 5 minutes, stirring once.
- 6. Thoroughly stir the shrimp mixture and let it rest for 1 minute on a wire rack. (This is so the shrimp cooks in the residual heat rather than getting overcooked and rubbery.).
- 7. Stir once more, sprinkle with additional chopped fresh basil, and serve.
Questions & Replies
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I made quite a few revisions because I wanted enough sauce for a pound of linguini. To the butter sauce I added 2 tbsp. of olive oil, 1/2 tsp. onion powder, juice of one lemon, and only a pinch of red pepper flakes. To the shrimp mixture I used 1/2 cup of dry white wine and a pinch of kosher salt and ground black pepper. I did reserve 1/2 cup of the pasta cooking water, just in case I didn't have enough sauce, but that proved to be unnecessary. I did add 3 tbs of butter to the pasta with a tsp of garlic salt and 1/3 cup of Romano cheese. And, I added an extra minute of cook time to the shrimp, to accommodate the extra sauce. The end result was perfectly cooked, tender shrimp and a delicious sauce. The 325 deg. cook temp was spot on! This is my new favorite shrimp scampi recipe. Quick, easy, and did not mess up, or heat up, my kitchen.
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