Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs. large shrimp (peeled and deveined (tails on or off))
  • 5 tablespoons butter (divided)
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic (minced (a heaping tablespoon))
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons lemon juice ((from about 1 lemon))
  • 1 teaspoon lemon zest ((from about 1 lemon))
  • 1/2 cup dry white wine (pinot grigio, chardonnay, or sauvignon blanc (chicken broth/stock can also be used))
  • 2 tablespoons fresh parsley (minced)
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Pat the shrimp dry and season with salt and pepper. Set aside.
  • Heat the olive oil (2 tablespoons) and 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium heat.
  • Add the 4 cloves of minced garlic (or a heaping tablespoon) and crushed red pepper (1/4 teaspoon) and sauté until fragrant, 30 seconds to a minute, being careful not to brown it.
  • Add the shrimp to the skillet and allow to cook for 3 minutes. Flip and allow to cook for 1 more minute, or until cooked through and no longer translucent.
  • Using tongs or a slotted spoon, remove the shrimp to a plate.
  • Turn the heat up to medium high and add the the lemon juice (2 tablespoons) and white wine/broth (1/2 cup), along with the 1 teaspoon of lemon zest. Simmer for 1-2 minutes, stirring frequently, until the liquid has reduced by half.
  • Turn the heat down to low and add the remaining 3 tablespoons of butter. Stir until melted and sauce is thickened.
  • Add the cooked shrimp and any juices from the bottom of the plate back into the skillet, along with the fresh parsley, and stir to coat.
  • Shrimp scampi is best served immediately, with pasta, rice, or crusty bread to mop up the sauce, or zucchini noodles for a low carb option.