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Shrimp Scampi

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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
  • 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

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Shrimp scampi are delicious and can be cooked in minutes! They are perfect when you have no time to cook. You just have to follow a few simple steps and you’ll be ready to eat a tasty, zesty meal!

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