Entrees May 9, 2023

Shrimp Scampi

Yum!  This shrimp scampi recipe is full of flavor and easy to prepare and assemble on a busy weeknight. It’s also an impressive dinner party entree. Often, I will serve roasted broccoli as a side dish. And if I make it the night before Owen has a big race, a side of pasta for him. During the Summer months, we have this once a week. It’s pure deliciousness!

Shrimp Scampi

4 cloves of chopped garlic

1 tsp. kosher salt

3 TBSP Extra virgin Olive Oil, divided

1 lb. large or jumbo shrimp, peeled and deveined

¼ tsp red pepper flakes

¼ cup dry white wine

1-2 TBSP fresh lemon juice, to taste

½ stick unsalted butter

3 TBSP chopped parsley

Fresh, grated parmesan cheese

Loaf of warm crusty bread (for serving)

Whisk together the 2 cloves of chopped garlic, salt and 1 TBSP. oil in a medium bowl. Add shrimp, toss to coat and chill at least 30 minutes for up to an hour.

Heat 2 TBSP. oil in a large skillet over a medium heat, add shrimp, being careful not to let the shrimp or garlic brown, until shrimp is pink and slightly undercooked. Transfer to a plate with a slotted spoon. Add remaining garlic and red pepper flakes to the skillet and cook one minute, until fragrant. Add the wine and the lemon juice, stirring occasionally and reduced, about 2 minutes. Add the butter, swirling in the pan until butter is melted and sauce thickened, about 5 minutes. Add shrimp and juices back to the skillet, toss and coat and cook shrimp through, about 2 more minutes. Transfer to a platter and garnish with parsley. Serve with warm crusty bread and fresh parmesan cheese.