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.
- 1 lb. 21/25 Raw Naked Shrimp thaw & pat dry
- 2 tbsp. Canola Oil
- Kosher Salt + Fresh Ground Pepper to taste
- 1 tbsp. Fresh Garlic chopped
- 1 tbsp. Shallots chopped
- 1 pinch Red Pepper Flakes
- 1/4 cup Dry White Wine use what you drink!
- 1/2 each Lemon zest and juice
- 1 tbsp Cold butter slices
- 1/4 cup Fresh Parsley chopped
In a 10-inch sauté pan,heat the oil over medium high heat.
Season Naked Shrimp with Salt + Pepper.
Add to pan, shrimp should sizzle when they touch the pan.Do not overcrowd pan or move shrimp until ready to flip.
Cook 3-4 minutes until slightly browned.
Turn shrimp over with tongs & cook for an additional 1-2 minutes.
Remove shrimp & reserve them warm.
Add garlic & shallots to the pan and cook until softened, about 1 minute.
Add red pepper flakes, wine, and lemon.
Reduce over high heat until almost dry.
Add butter and “swirl” pan to melt and create a sauce. Do not boil.
Add parsley and reserved cooked shrimp. Bring to a quick simmer.
Coat with sauce and serve.
Serve over warm toasted garlic bread.
Toss with freshly cooked pasta.
Serve over rice pilaf.
Add fresh spinach,asparagus or small cannellini beans.
Try with sun-dried tomato and even feta cheese!