SHRIMP SCAMPI

serves 6

• 1 tablespoon of olive oil
• 4 cloves of garlic - minced
• 1/3 cup of dry white wine
• 1/3 cup of clam juice
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 2 pounds of extra-large shrimp - peeled
• 4 tablespoons of cold unsalted butter
• 2 tablespoons of lemon juice
• 2 tablespoons of fresh parsley - chopped

Heat oil in Dutch oven over medium-high heat until shimmering.

Add garlic and cook until fragrant, about 30 seconds.

Add wine, clam juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; bring to a boil.

Add Shrimp, cover and cook until shrimp are slightly translucent, about 2 minutes.

Reduce heat to medium, stir, cover and cook until shrimp are just cooked through, about 2 minutes.

Using a slotted spoon, transfer shrimp to medium bowl.

Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute.

Whisk butter, 1 Tablespoon at a time, into sauce; stir in lemon juice and parsley.

Season to taste and pour mixture over shrimp in serving bowl.

Serve with lemon wedges.

Adapted From: Cook’s Country