Shrimp Scampi
Ingredients
- 680 g jumbo shrimp, peeled, deveined and tails on (see cook's note)
- Kosher salt and freshly ground black pepper
- 85 g unsalted butter
- 1 tablespoon grated garlic (about 3 cloves)
- 1 teaspoon crushed red pepper flakes
- 80 ml dry white wine
- 2 tablespoons freshly squeezed lemon juice from about 1 lemon
- 1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
- Crusty bread or pasta, for serving
Instructions
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Heat a large nonstick skillet over medium heat.
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Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
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Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
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Return the skillet to medium heat.
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Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
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Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute.
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Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley.
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Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.
Notes
Imported from Mela.
