Whole Shrimp Scampi with Roasted Japanese Sweet Potato and Herbed Summer Vegetables

Whole Shrimp Scampi

Searing whole shrimp builds flavor from the shells and heads without overcooking the meat. Reducing the wine before adding butter produces a concentrated sauce that clings to the shrimp.

Ingredients

• 2½ lb large head-on, shell-on shrimp
• 2 tbsp ghee
• 8 cloves garlic, thinly sliced
• ¼ tsp red pepper flakes
• ½ cup dry white wine
• 3 tbsp cold unsalted butter, cubed
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice, plus more to taste
• ½ cup roughly chopped flat-leaf parsley
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Keep the shrimp cold while preparing them. Trim long antennae, then use kitchen shears to slit the shell along each shrimp's back without removing the head or shell. Make a shallow cut in the flesh and remove the intestinal vein. Pat very dry.
2. Season the shrimp with salt and pepper. Heat a wide heavy skillet over medium-high heat and add half the ghee. Sear half the shrimp in a single layer for about 2 minutes per side, until the shells are orange and lightly browned and the flesh is nearly opaque. Transfer to a plate; repeat with the remaining ghee and shrimp.
3. Lower the heat to medium-low. Add the garlic and cook in the fat remaining in the pan for 45–90 seconds, stirring, until fragrant and pale gold. Add the pepper flakes for the last 15 seconds.
4. Pour in the wine, scrape up the browned bits, and simmer for 2–3 minutes, until reduced by about half.
5. Return the shrimp and accumulated juices to the skillet. Turn in the sauce over gentle heat until the thickest tail meat reaches 145°F and is just opaque, usually another 1–2 minutes. Transfer the shrimp to a warm platter.
6. Take the skillet off the heat. Swirl in the cold butter a few cubes at a time, then add the lemon zest, lemon juice, and most of the parsley. Taste for salt and acidity. If the sauce is too concentrated, swirl in a tablespoon of water.
7. Spoon the sauce over the shrimp and finish with the remaining parsley. Serve immediately.

Notes

• Use the shrimp within a day of purchase when possible; heads deteriorate faster than tail meat.
• Work in batches rather than crowding the pan. Smaller shrimp will cook faster, so check the tail meat early.

Roasted Japanese Sweet Potatoes

Roasting whole preserves moisture while concentrating the sweet potatoes' chestnut-like flavor. Splitting them after roasting exposes a fluffy, golden interior against the caramelized skin.

Ingredients

• 2 large Japanese sweet potatoes, about 1¾–2 lb total
• 2 tsp extra-virgin olive oil
• ½ tsp flaky sea salt, or to taste

Instructions

1. Heat the oven to 400°F. Scrub and dry the sweet potatoes, then prick each a few times with a fork.
2. Place on a parchment-lined rimmed sheet pan and roast for 60–80 minutes, turning once, until the skins are slightly wrinkled and a skewer slides through the thickest part without resistance.
3. Rest for 5 minutes, then halve lengthwise. Gently loosen the flesh with a fork, drizzle the cut surfaces with olive oil, and season with flaky salt.

Notes

• Choose similarly sized potatoes so they finish together. They can rest loosely covered for 20 minutes while the vegetables roast.

Roasted Baby Artichokes and Summer Squash with Mint and Parsley

Briefly simmering trimmed baby artichokes makes their leaves tender enough to roast crisp at the edges. Thick-cut squash browns without collapsing, and herbs added after roasting retain their freshness.

Ingredients

• 1½ lb baby artichokes
• 1½ lb small summer squash or zucchini
• 1 whole lemon, halved, for trimming water
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice, plus more to taste
• ½ cup flat-leaf parsley leaves, roughly chopped
• ⅓ cup mint leaves, torn
• 1 tsp kosher salt, divided, plus more for the cooking water
• ¼ tsp freshly ground black pepper

Instructions

1. Squeeze the lemon halves into a bowl of cold water and add the halves. Snap off the artichokes' tough outer leaves until the remaining leaves are pale and tender at their bases. Cut off the top third, peel the stems and bases, and halve lengthwise. Remove any fuzzy choke. Place trimmed pieces in the lemon water as you work.
2. Bring a saucepan of salted water to a simmer. Drain the artichokes and simmer for 8–12 minutes, until a knife enters the bases with slight resistance. Drain thoroughly and let steam-dry for 5 minutes.
3. Heat the oven to 425°F. Cut the squash into thick 1–1½-inch rounds or chunks, halving wider pieces so they have broad cut faces.
4. Toss the artichokes with half the olive oil and half the measured salt. Arrange cut-side down on a metal sheet pan. Toss the squash with the remaining oil and salt and spread on a second pan, leaving space between pieces.
5. Roast for 20–25 minutes, rotating the pans and turning the vegetables once, until the artichokes have browned edges and tender centers and the squash is golden but still holds its shape. Remove either pan early if ready.
6. Let cool for 2–3 minutes, then combine on a platter. Add lemon juice, black pepper, parsley, and mint. Toss gently and adjust the salt and lemon before serving.

Notes

• Trim generously: roasting will not soften fibrous outer leaves. Larger baby artichokes may need quartering and a few extra minutes in the simmering water.
• Keep the squash in a single uncrowded layer; use another pan if necessary rather than letting it steam.

Overall Timing / Workflow

The sweet potatoes set the pace, while the shrimp cook only after the sides are ready. This keeps the seafood juicy and the herbs fresh.

Instructions

1. 0:00 — Heat the oven to 400°F and start the whole sweet potatoes.
2. 0:10 — Trim the artichokes, cut the squash, and wash and dry the herbs.
3. 0:30 — Prepare the shrimp, refrigerate them, and measure the scampi ingredients.
4. 0:45 — Simmer and drain the artichokes. Prepare the vegetable roasting pans.
5. 1:00 — Check the sweet potatoes. Once tender, remove and loosely cover. Raise the oven to 425°F and roast the vegetables; if the potatoes need longer, leave them on a separate rack until done.
6. When the vegetables have about 12–15 minutes left, begin searing the shrimp and making the scampi sauce.
7. Split and season the sweet potatoes, dress the roasted vegetables with herbs, and serve as soon as the shrimp are sauced.

Notes

• Allow extra oven time for unusually large sweet potatoes; the sides can wait briefly, but the shrimp should not.

Plating

Keeping the three components distinct preserves the potatoes' fluffy texture and the vegetables' browned edges while giving the shrimp sauce room to pool.

Instructions

1. Place a sweet-potato half cut-side up along one side of each warm plate.
2. Mound the artichokes and squash beside it, keeping the fresh herbs visible on top.
3. Arrange the whole shrimp in the remaining space and spoon the garlic-lemon butter sauce over and around them.
4. Serve with a shell bowl and extra napkins; peel the shrimp at the table and drag the tail meat through the sauce.

Leftover Path

Storing the seafood separately prevents it from overcooking when the vegetables and potatoes are reheated. Peeled shrimp also make the leftovers easier to use.

Instructions

1. Within 2 hours of cooking, peel leftover shrimp, discard the heads and shells, and refrigerate the meat with its sauce in a shallow airtight container. Store the sweet potatoes and vegetables separately.
2. Use the shrimp within 1–2 days for best quality. Warm gently in a covered skillet with a splash of water until heated through; avoid prolonged simmering.
3. Reheat the potatoes and vegetables at 375°F until hot, about 10–15 minutes depending on size. Add fresh herbs or a squeeze of lemon after reheating.
4. Alternatively, serve the chilled peeled shrimp and roasted vegetables over crisp greens, with the sweet potato alongside.

Notes

• Refrigerated potatoes and vegetables keep for 3–4 days.