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Easy Shrimp Scampi

Name: Easy Shrimp Scampi
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 tablespoons fresh parsley; 6 cloves garlic, minced; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1/4 teaspoon pepper; 1/2 teaspoon salt; 1 pound shrimp, shelled; 1/2 cup white wine

By Foodista45 min4 servings

Easy Shrimp Scampi is a Mediterranean main course. This recipe serves 4 and costs $3.07 per serving. One portion of this dish contains roughly 23g of protein, 15g of fat, and a total of 262 calories. This recipe from Foodista has 27 fans. If you have butter, salt, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is pretty good. Similar recipes

Instructions

1
Pat the shrimp dry with paper towels and season lightly with a pinch of the salt and pepper. Dry shrimp sear instead of steaming, which makes a real difference in texture. Mince the garlic, chop the parsley, and have the wine and lemon juice measured and ready — this dish moves fast once the pan is hot.
2
In a large skillet over medium heat, melt the butter with the olive oil. The oil keeps the butter from browning too quickly while still giving you all of its flavor.
3
Add the minced garlic and saute for about 30 seconds, stirring constantly, just until fragrant. Do not let it brown — browned garlic turns bitter and will take over the whole dish.
4
Pour in the white wine and lemon juice, scraping up any bits from the bottom of the pan. Let it bubble for 1 to 2 minutes so the alcohol cooks off and the sauce reduces slightly.
5
Raise the heat to high and add the shrimp in a single layer. Cook for 2 to 3 minutes, stirring constantly, until the shrimp are pink, opaque, and just curled into a loose C shape. A tight curl means overcooked, so pull the pan off the heat as soon as they turn.
6
Stir in the parsley and the remaining salt and pepper. Taste the sauce and add another squeeze of lemon if you want more brightness.
7
Serve immediately over pasta or rice, spooning plenty of the garlic butter sauce over the top.