David Malosh for The New Nytimes recipes Times. Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread.

However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. Watch the video of Melissa Clark making classic shrimp scampi here. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers. Note: The information shown is Edamam’s estimate based on available ingredients and preparation.

It should not be considered a substitute for a professional nutritionist’s advice. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.