I’ve been in love with shrimp scampi since before I knew what it was called (thanks Red Lobster)! It’s such an easy dish to whip together, and besides, who doesn’t love garlic, butter, wine and shrimp! Here’s my version of this rockin’ dish!
2 tablespoons olive oil
2 tablespoons unsalted butter or margarine
3-4 garlic cloves, chopped
1/4 cup dry white wine
1 lb shrimp, peeled and deveined
Juice of half a lemon
2 teaspoons lemon zest
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper flakes
Salt and Pepper
Heat the butter and olive oil in a pan, then toss in the garlic. Saute for 2-3 minutes, until the garlic is super fragrant.
Pour in the white wine, and cook for 4-5 minutes, so the raw alcohol flavor can cook out.
Toss in the red pepper flakes, lemon juice and lemon zest. Taste the sauce for seasoning, add salt to taste.
Season the shrimp with salt and pepper, and toss them into the sauce.
Last thing to add is the parsley.
Cook the shrimp for 4-5 minutes, until they’re pink and opaque.
I always serve my shrimp scampi with a baked potato, pasta or crusty bread, they’re great vehicles to soak up the delish sauce! Bon appetit!