Easy Shrimp Scampi
Done in under 15 min. Makes 4 servings
Ing--- 1 pound large or ex-large shrimp, peeled with tails left on and deveined S/p 1 tablespoon olive oil 4 tablespoons butter, in four pieces 1/4 cup minced shallot, 1 ½ tablespoons minced garlic (about 4 cloves) 1/4 teaspoon red pepper flakes, optional 1/2 cup dry, crisp white wine like pinot grigio, sauvignon blanc or unoaked chardonnay, lemon halfs 1/2 cup fresh parsley leaves and tender stems, chopped
Directions COOK SHRIMP Pat the shrimp dry then season with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.Add the olive oil to a wide skillet. Place the skillet with olive oil over medium heat then add the shallots, garlic, and red pepper flakes. Stir around the pan until fragrant; about 1 minute. Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook, without moving until the edges start to turn pink, about 1 minute. Flip the shrimp and stir in the wine and the juice from half a lemon (1 1/2 to 2 tablespoons). Continue to cook until the wine has reduced a bit and the shrimp are cooked through, another minute or two. Slide the skillet off of the heat.
MAKE SCAMPI SAUCE Transfer the shrimp to a plate, and then, with the skillet off of the heat, add the butter and parsley. Stir the butter around the pan so that it melts into the sauce making a creamy butter sauce. (If the butter is not melting, place the skillet over low heat until it does). Taste then season as needed with salt, pepper or additional lemon juice.
Serve with lemon, aside pasta, zucchini noodles or rice.
Tips Substitute for shallot: Use 1/4 cup minced yellow, white or sweet onion. Substitute for wine: Use 1/2 cup of chicken, vegetable or seafood broth. I also like adding a bit more lemon juice. Store leftovers in an airtight container for up to 3 days. Shrimp Scampi with Pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a 1/4 cup to 1/2 cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands.