The name says it all. Shrimp with a garlicky, pungent, buttery scampi sauce. The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent. We tried it without the garlic and it just wasn’t as good. Sometimes more is more.
- 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
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.
Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.