Shrimp Scampi | Blue Frost Acres
A quick and easy recipe bring zesty seaside flavor to your kitchen as a main course or the perfect side dish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes
Yield: Makes 4 servings
- 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
- 3 cloves garlic minced or 1 tablespoons garlic powder
- 2 tablespoons olive oil
- 2-3 tablespoons butter
- 2 tablespoons finely chopped parsley
- 1/2 cup white wine
- 1/2 to 1 teaspoon red pepper flakes
- Freshly ground black pepper to taste
- 1 Tbsp lemon juice
- Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
- As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
- Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.