Shrimp Scampi
One of the quickest seafood entrées to cook, shrimp scampi is a real crowd pleaser, and can easily be adapted to your personal taste. If you like more garlic or lemon, go for it, and I won’t stop you if you want to substitute basil for the parsley. My recipe makes plenty of sauce for serving the scampi over linguini or sopping up with focaccia.
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 ½ pounds jumbo shrimp (21 - 25 count) peeled and deveined
- 1/2 cup of dry white wine, such as Pinot Grigio or dry vermouth
- Finely grated zest of one lemon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons cold unsalted butter, cut into 1/2 cubes
- Kosher salt
- 2 tablespoons finely chopped flat leaf parsley
- Heat the oil and garlic together in a large skillet over medium-high heat, stirring often, just until the garlic start to turn golden brown, about 1 minute. Add the shrimp and cook, stirring occasionally, just until the shrimp or opaque on the outside, about 3 minutes.
- Add the wine, lemon zest and juice, and red pepper flakes. Bring the mixture to a full boil, stirring often. Using a slotted spoon, transfer the shrimp to a platter. Off the heat add the butter and stir until it has melted and slightly thickened the sauce. Season to taste with salt. Stir in the parsley. Return the shrimp to the sauce and serve.
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