In partnership with FlatIron Spice Co.My favorite recipes take just a few basic ingredients to create the most mouthwatering, craveable dishes, and this smoky garlic shrimp scampi is my latest obsession! A high-quality blend of dried chipotle, ancho, and habanero peppers creates an instantly deep smokiness in the shrimp that reminds me of the best low-and-slow gumbo – except you can make this on the stove in minutes.
That mouthwatering sauce has all the usual favorites for shrimp: white wine, butter, garlic, and lemon juice make this seem almost too easy. It’s the smoky dried peppers that kick it up to the highest spoon-licking heavenly level. (Real talk: I ate these shrimp cold for breakfast and loved every bite.)
It was love at first taste with FlatIron Spice and their stupid-delicious blends come with an even cooler story. FlatIron was just started this year by two Colorado guys who really, really love pizza. They wanted to top their slices with something way better than boring, one-note crushed red peppers, so they just started making their own – and they’re completely killing it. These flavor-bomb bottles are all pepper & nothing but pepper: no salt, preservatives, or any kind of fillers.
There’s a good chance that if you’ve stopped by a local Colorado pizza place in the last month, it’s been served up with bottles of their Four Pepper Blend or Hatch Valley Green. I’m so excited to partner with them for this brand-new Dark & Smoky blend that’s just rolling out this week! The name is spot-on: the aromas of chipotle, ancho, and habanero hit you as soon as you open the jar.
These hot pepper flake mixes would make an awesome stocking stuffer for that pizza-loving friend or spice fiend – I’m obviously obsessed, but I know my family will love them too! (Dad, act surprised, okay?) It’s extra convenient that FlatIron is now available on Amazon Fresh here in Colorado, but you can always order online from the FlatIron shop.
I love shrimp so much that it’s easy to forget just how dang good they are for you! Serve these with crusty bread, over pasta, or enjoy a double serving on their own for a delicious protein-packed lunch. Me, I’ll be in the kitchen licking every last drop of sauce out of the skillet.
A blend of dried chipotle, ancho, & habanero peppers create an instantly deep smokiness to kick up this spoon-licking heavenly garlic shrimp scampi.
- 1 lb. large shrimp peeled
- 1 t. baking soda
- 4 T. olive oil
- 1 T. Dark & Smoky Pepper Flakes
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 T. butter
- 1/2 T. lemon juice
- 1/2 t. kosher salt
- 2 T. fresh parsley minced
Toss peeled shrimp with salt & baking soda in a large bowl. Let rest for at least 10 minutes, or refrigerate uncovered for up to an hour.
Heat 3 T. olive oil in a large skillet over medium heat. Cook shrimp in single-layer batches, turning each over when the bottom is opaque, then transferring to a plate.
Reduce heat to low and add remaining olive oil, pepper flakes, and garlic. Cook until garlic is light golden, about a minute.
Add white wine and cook, scraping any browned bits off the bottom, until wine is reduced by about half.
Add butter and swirl to melt. Add lemon juice & salt and bring to a simmer, stirring constantly so the sauce is smooth.
Return shrimp to the skillet with fresh parsley. Toss to coat in sauce, then remove from heat once shrimp are warmed through.
Serve hot with a crusty baguette or over pasta.