Okay … I’ve been on a scampi sauce kick lately!
When I’m in a rush I use already cooked, frozen shrimp (found in the freezer section of the supermarket) that I defrost ahead of time and rinse in a colander. Using already cooked and cleaned shrimp cuts the time needed to prepare this dish down to 10 minutes – Easy Peasy!
P.S. I don’t use the optional red pepper flakes.
1 pound large (16-20 count) shrimp, shelled + de-veined
3-4 garlic cloves, thinly sliced
2-3 tablespoons olive oil
2-3 tablespoons butter
2 tablespoons finely chopped parsley
1/2 cup dry white wine
1/2 to 1 teaspoon red pepper flakes (optional)
Freshly ground black pepper to taste
1 tablespoon lemon juice
- Heat a sauté pan to medium and add the olive oil and butter. Once the butter melts and begins to foam, add the garlic (and red pepper flakes if using). 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, sprinkle the parsley and toss gently to combine. Add the lemon juice and black pepper.
Serve alone or over a bed of spaghetti squash, broccoli rabe or sauteed spinach.