Shrimp and Ramp Scampi

Name: Shrimp and Ramp Scampi
Ingredients: 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into 2"–3" pieces; 3 garlic cloves, thinly sliced; ½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving; ½ cup dry white wine; 1¼ lb. large shrimp, peeled, deveined, preferably tails left on; 4 Tbsp. unsalted butter; Kosher salt; ½ lemon

5.0

(13)

www.bonappetit.com

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Servings: 4

Cost: $10.36 /serving

Author : Andy Baraghani

recipes olive oil ramp

Ingredients

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3 Tbsp. extra-virgin olive oil, plus more for drizzling1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into 2"–3" pieces3 garlic cloves, thinly sliced½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving½ cup dry white wine1¼ lb. large shrimp, peeled, deveined, preferably tails left on4 Tbsp. unsalted butterKosher salt½ lemon

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Instructions

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Step 1

Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.

Step 2

Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.