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!
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.