This recipe for Shrimp Scampi is quick and easy.... perfect for a weeknight or even a special occasion meal that you may want to take the time to fuss with other parts of the meal.... perfect for guests.
I highly recommend, since the meal is quick and easy, don't skip on the few ingredients it does have... use fresh garlic, fresh squeezed lemon juice and fresh parsley....
I also would recommend you use real butter... unsalted is best... you can always add however much salt you want... why have that amount pre-determined as in salted butter.
My recipe adds some olive oil... most recipes don't... the reason I like to add it.. it helps prevent the butter from browning and adds to the "sauce" without adding additional butter.
Cooking raw shrimp is very quick... really only about 4-5 minutes totally.... if you happen to have cooked shrimp ... remove the tails and cook the garlic in the butter for a minute.. then add the shrimp to heat them through.... about 3 minutes or so... then remove them and follow the recipe as written.
You can use vermouth instead of the white wine.. I prefer using the wine...
The wine doesn't have to be expensive... I use Yellow Tail Sauvignon Blanc or a comparable brand.
Serve this over rice, rice pilaf or, as I have cooked pasta. If serving over pasta... I recommend doubling or even tripling the recipe's sauce ingredients... you really don't need much sauce for rice but pasta will need some of the sauce for flavor.
Consider a steamed vegetable on the side if you're serving this with rice or a side salad goes perfectly with the pasta... a really terrific meal to consider for a nice romantic meal when you don't want to spend a lot of time in the kitchen... perfect for Valentine's Day!
Recipe: Shrimp Scampi
All you need:
4 tablespoons butter
2 tablespoons olive oil (you can eye ball this)
1 1/2 pounds of shrimp, shelled and deveined
1 1/2 tablespoons of minced garlic
1/2 cup of white wine
juice from 1 lemon
Chopped parsley for garnish
All you need to do:
In a large skillet over medium high heat, melt the butter with the olive oil.
When the butter stops foaming, add the shrimp. Sprinkle with salt and pepper. Cook for 1 minute. Add the garlic and continue cooking for another minute. Turn the shrimp over and continue cooking for about 2 minutes.
Remove the skillet from the heat and the shrimp to a bowl. Return the skillet to the heat and add the wine and lemon juice to the skillet. Cook until boiling, remove from the heat and pour over the shrimp. Toss the shrimp with the sauce to cover.
Serve as 4 individual servings or on a serving dish, then sprinkle with the chopped parsley.
If serving with pasta... use a large bowl to toss the shrimp and sauce with the pasta... then place it in a large pasta serving bowl... then sprinkle with chopped parsley.
If serving as individual pasta servings.. still use the large bowl... place a 1/4 of the pasta and a 1/4 of the shrimp and sauce in the large bowl, using tongs or a large spoon to toss...after tossing each serving separately, put the serving on a plate. This way each serving gets an equal amount of shrimp and sauce.