If you thought shrimp scampi was just a dish to order out at a fancier restaurant, think again. You can make mouth-watering shrimp scampi at home in less than 10 minutes!!
1.25 to 1.50poundslarge fresh raw shrimpcleaned and deveined
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
¼cupwhite wineoptional but recommended (sauvignon blanc or pinot grigio are my favorites, chardonnay in a pinch)
2 to 3tablespoonslemon juice
2 to 4tablespoonsfresh Italian flat-leaf parsleyfinely minced
pinchred chili flakesoptional and to taste
Instructions
To a large skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.
Add the garlic and cook for about 1 minute, or until fragrant; stir constantly.
Add the shrimp, evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It's okay if they are not cooked completely because they will be simmering a couple minutes longer.
Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you're concerned.
Add the parsley, optional red chili flakes, stir to combine, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
1. You'll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering. Anyone who's concerned about using wine, I don't believe in the less than 1/4 cup of wine that you're using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but this is my personal opinion. 2. If not using wine, I recommend nothing other than maybe a touch more lemon juice or possibly cooking sherry. However, some sherry can taste cheap and could overpower the shrimp so use what you're familiar with.