A steakhouse classic, shrimp scampi can be an appetizer, a main dish paired with rice pilaf and vegetable, or part of a surf and turf dinner.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time25 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Measuring cups and spoons, Saute pan
Ingredients
2 ½poundraw shrimp, 21-25 size, peeled and deveinedU21-25, peeled and deveined, tail-on for presentation if desired
1/2teaspoonKosher salt more or less to taste, or dietary preference
½teaspoonfreshly ground black pepper
4tablespoonextra virgin olive oil
8clovegarlic finely chopped
1teaspooncrushed red pepper
1cupdry white winesuch as Sauvignon Blanc
1lemon large, juiced
2tablespoonItalian parsleyfinely chopped
8tablespoonunsalted butterchilled
Instructions
Season shrimp with Kosher salt and freshly ground pepper. Heat a large sauté pan(s) over medium heat. When hot add the olive oil, then the chopped garlic. Once the garlic is just starting to turn golden, add the red pepper flakes, and turn the heat to high. Immediately add the shrimp.
Saute shrimp until just done, about 2 minutes. Remove from pan and reserve.
To the hot pan(s), add the white wine and lemon juice, scraping up any browned bits. Cook the wine until it reduces to 1/2 the original amount. Remove pan from heat and add the parsley and butter, stirring to combine.
Place cooked shrimp back into the pan and toss to coat shrimp with sauce.
Reheating Instructions
Heat in saute pan over medium heat until heated through, about 5 minutes.