Classic Shrimp Scampi Recipe
This scampi is so simple. I recommend buying shrimp that has been peeled and deveined. The tail is up to you. If you are eating alone, the tails are nice to grab. If you are planning on serving this over pasta, it is easier to eat with the tail off.
Servings 4 Servings
- 1 lb Jumbo shrimp peeled and deveined
- 1/3 Cup Butter
- 1/4 Cup Olive Oil Extra Virgin
- 1/4 Cup Fresh Parsley Chopped
- 3 Tbsp Garlic Minced (7-8 large cloves)
- 1/4 Cup White Wine Dry (Pinot Grigio, Chardonay)
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Red Chili Flake
Prepare the shrimp. You can choose tail on or off for this recipe. If you did not buy the shrimp cleaned, don’t worry. Cleaning shrimp can take a minute, but it is very easy. First remove heads if you bought them whole. You can do this by cutting it away with a knife or twisting it off with your fingers. Next make a slit down the back ridge through the shell and slightly into the meat. Use the slit as the starting point for peeling away the shell. Then take your knife and use the tip to pull out the vein. If you break the vein, be sure to rinse the shrimp to remove anything left behind.
Peel and mince or press garlic. You will need 3 Tbsps and it takes about 7-8 large cloves. Juice 1 lemon. Save the second lemon to serve alongside the finished dish. Rinse and chop fresh parsley. Try to use as much leaf as possible and avoid any woody stems.
Heat a skillet on medium high heat. Add butter and olive oil to the pan. Add minced garlic to the pan and stir. Let the garlic cook briefly to flavor the oil and butter.
Add dry white wine and lemon juice to the pan and bring to a good simmer. Let simmer for 2-3 minutes to cook the wine and lemon juice down.
Add the shrimp to the pan. Lay them out as flat as possible. Season with salt and pepper. After 2 minutes turn the shrimp over. Cook for 2 minutes on each side.
Sprinkle with fresh parsley and red pepper flake (optional)
Serve with bread or over a pile of pasta.
I recommend buying the shrimp peeled and deveined.
Prepare all of your ingredients ahead of cooking. This dish cooks very fast and you don't want to risk burning garlic or overcooking your shrimp while you juggle the next ingredients.
Calories: 392kcal | Carbohydrates: 3g | Protein: 24g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 326mg | Sodium: 1606mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 863IU | Vitamin C: 12mg | Calcium: 185mg | Iron: 3mg