Ruth’s Chris Shrimp Scampi with White Wine

Ingredients

• 1 ½ pounds large (16/20 count) raw shrimp, peeled and deveined, tails on or off
• 6 tablespoons unsalted butter, divided
• 8 cloves garlic, minced (about 2-3 tablespoons)
• ½ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, unoaked Chardonnay)
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, finely chopped
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste
• Pinch of red pepper flakes (optional, for a touch of heat)
• Crusty bread or cooked linguine/fettuccine, for serving

Instructions

1. If using frozen shrimp, thaw them thoroughly under cold running water or in the refrigerator overnight. Once thawed, pat the shrimp very dry with paper towels. This is a crucial step to ensure they sear properly and don’t steam, which can lead to a watery sauce. Set aside.
2. Heat a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add 2 tablespoons of the unsalted butter to the pan. Once the butter is melted and sizzling slightly, add the minced garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes fragrant. Be careful not to let the garlic brown or burn, as it will turn bitter.
3. Pour in the dry white wine, stirring to deglaze the pan and scrape up any browned bits from the bottom. Bring the wine to a gentle simmer and let it reduce by about half, which typically takes 2-3 minutes. This process concentrates the wine’s flavor and cooks off some of the alcohol, creating a more sophisticated base for your sauce.
4. Add the remaining 4 tablespoons of unsalted butter to the pan. Stir until the butter is completely melted and incorporated into the wine and garlic mixture, forming a rich, glossy sauce.
5. Add the prepared shrimp to the pan in a single layer. If your pan is not large enough to accommodate all the shrimp without overcrowding, cook them in two batches. Overcrowding the pan will lower the temperature and cause the shrimp to steam rather than sear, resulting in a less desirable texture.
6. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Shrimp cook very quickly, so watch them closely to avoid overcooking, which can make them tough and rubbery.
7. Once the shrimp are cooked through, remove the pan from the heat. Stir in the fresh lemon juice, chopped fresh parsley, salt, black pepper, and optional red pepper flakes. Toss gently to coat the shrimp evenly with the sauce and seasonings.
8. Taste the sauce and adjust the seasoning as needed. You might want a little more salt, pepper, or a squeeze of lemon to brighten the flavors further.
9. Serve immediately. This Ruth’s Chris Shrimp Scampi is excellent on its own as an appetizer, or as a main course over a bed of al dente linguine or fettuccine. Don’t forget to have plenty of crusty bread on hand to soak up every last drop of that delectable garlic butter sauce!

Cooking Tips and Variations

To achieve the best possible results with your Ruth’s Chris Shrimp Scampi, always start with high-quality ingredients. Fresh, large shrimp are paramount; their natural sweetness and firm texture are key to the dish’s success. If using frozen shrimp, ensure they are fully thawed and meticulously patted dry. Excess moisture will prevent them from searing properly and dilute the rich sauce. When sautéing the garlic, be mindful of the heat; garlic burns quickly and becomes bitter, so cook it just until fragrant and lightly golden. The white wine choice also matters; opt for a dry, crisp variety like Sauvignon Blanc or Pinot Grigio. Avoid cooking wines, which often contain added salt and preservatives, and steer clear of sweet wines that will alter the flavor profile significantly.

For an even richer sauce with a restaurant-quality sheen, consider a technique called “monte au beurre.” After the shrimp are cooked and the pan is off the heat, swirl in a tiny pat of cold butter. This emulsifies beautifully into the sauce, adding extra gloss and a velvety texture without making it greasy. Another pro tip is to taste and adjust the seasoning throughout. A final squeeze of fresh lemon juice just before serving can dramatically brighten the dish, cutting through the richness of the butter and garlic. Don’t overcrowd the pan when cooking the shrimp; if necessary, cook them in batches to ensure they sear evenly and don’t release too much moisture, which can lead to a watery sauce.

There are several delightful variations you can explore to customize this scampi. For those who enjoy a bit of heat, a pinch of red pepper flakes added with the garlic will provide a pleasant kick. If you prefer a slightly more substantial sauce for pasta, a splash of low-sodium chicken or vegetable broth can be added with the white wine, allowing it to reduce and thicken slightly. While not traditional for Ruth’s Chris, a light sprinkle of freshly grated Parmesan cheese over the finished dish can add a savory, umami note that many find appealing, especially when serving over pasta. For a burst of fresh flavor, consider adding finely chopped fresh basil or oregano along with the parsley. Serve this versatile dish not just with pasta or crusty bread, but also alongside a simple green salad for a balanced meal, or even over creamy polenta for a heartier option.

Storage and Reheating

Ruth’s Chris Shrimp Scampi with White Wine is best enjoyed fresh, immediately after preparation, when the shrimp are at their most tender and the sauce is perfectly emulsified. However, if you have leftovers, they can be stored safely in an airtight container in the refrigerator for up to 2 days. It’s important to cool the dish completely before transferring it to the container to prevent condensation and maintain quality.

When reheating, exercise caution to avoid overcooking the shrimp, which can quickly become rubbery. The best method for reheating is gently on the stovetop. Transfer the leftover scampi to a skillet and heat it over low to medium-low heat, stirring occasionally. Add a tablespoon or two of chicken broth or a splash of white wine to help loosen the sauce and prevent it from drying out. Heat just until the shrimp are warmed through and the sauce is simmering gently. Avoid microwaving if possible, as it can unevenly heat the shrimp and alter their texture. If microwaving is your only option, do so in short bursts (30-second intervals) on a lower power setting, stirring between each burst, until just warmed.

Frequently Asked Questions

What kind of shrimp should I use for the best results?

For the best Ruth’s Chris Shrimp Scampi, use large (16/20 count or U/15) raw shrimp, which means there are 16 to 20 or under 15 shrimp per pound, respectively. These sizes offer a good, meaty bite. Fresh shrimp are always preferred, but high-quality frozen shrimp, properly thawed and patted dry, will also yield excellent results. You can choose to keep the tails on for presentation or remove them for easier eating.

Can I make this dish ahead of time?

While the scampi is truly best served immediately, you can do some prep work in advance. You can peel and devein the shrimp, mince the garlic, and chop the parsley a day ahead. Store the prepped ingredients separately in airtight containers in the refrigerator. The sauce itself is quick to come together, and the shrimp cook rapidly, so cooking the dish just before serving ensures the best texture and flavor.

What if I don’t want to use white wine?

If you prefer not to use alcohol, you can substitute the white wine with an equal amount of low-sodium chicken broth or vegetable broth. While the wine adds a unique depth and acidity that is hard to fully replicate, broth will still provide a flavorful base for the sauce. You might want to add an extra squeeze of lemon juice at the end to compensate for the missing acidity from the wine.

What are some good side dishes to serve with Shrimp Scampi?

Shrimp Scampi is incredibly versatile. It’s most commonly served over pasta, such as linguine, fettuccine, or angel hair, to soak up the delicious sauce. Crusty bread, like a baguette or ciabatta, is also an excellent accompaniment for dipping. For lighter options, consider a simple green salad with a vinaigrette, steamed asparagus, roasted broccoli, or even creamy polenta or rice pilaf.