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    Classic Shrimp Scampi

    [[ recipeID=recipe-9kvin7e9g, title=Classic Shrimp Scampi ]]

     

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    Raw Naked Shrimp

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    Classic Shrimp Scampi

    What IS Shrimp Scampi anyways? Did you know that “scampi” actually means “shrimp”? Shrimp scampi, then, joins “ATM machine” and “Please RSVP” as an unfortunate redundancy… or maybe it’s just so delicious that you have to exclaim twice, once in English and once in Italian! Check out this easy recipe to find out.

    Servings: 2 people

    Keywords: Shrimp, Shrimp Scampi

    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 mins

    Ingredients

    Instructions

    Ingredients

      Shrimp

      • 1 lb 21/25 Raw Naked Shrimp thaw and pat dry
      • 2 tbsp. Canola Oil
      • to taste Kosher Salt + Fresh Ground Pepper

      Sauce

      • 1 tbsp. Fresh Garlic chopped
      • 1 tbsp. Shallots chopped
      • 1 pinch Red Pepper Flakes
      • ¼ cup Dry White Wine use what you drink!
      • ½ each Lemon zest and juice
      • 2 tbsp. Cold butter slices
      • ¼ cup Fresh Parsley chopped

      Instructions

      Cooking Shrimp

      1. In a sauté pan, heat neutral cooking oil over medium high heat for about 2 minutes.
      2. Season Naked Shrimp with Salt + Pepper.
      3. Add to pan, shrimp should sizzle when they touch the pan. Do not overcrowd pan or move shrimp until ready to flip.
      4. Cook 3-4 minutes until slightly browned.
      5. Turn shrimp over with tongs & cook for an additional 1-2 minutes.
      6. Remove shrimp & reserve them warm.

      Making Sauce

      1. Add garlic & shallots to the pan and cook until softened, about 1 minute.
      2. Add wine, red pepper flakes, and lemon.
      3. Reduce over high heat until almost dry.
      4. Add butter and “swirl” pan to melt and create a sauce. Do not boil.
      5. Add parsley and reserved cooked shrimp. Bring to a quick simmer.
      6. Coat with sauce and serve.

      Serving Suggestions

      1. Serve over warm toasted garlic bread.
      2. Toss with freshly cooked pasta.
      3. Serve over rice pilaf.
      4. Add fresh spinach, asparagus or small cannellini beans.
      5. Try with sun-dried tomato and even feta cheese!