I’m excited to share this dinner with you – it was one of those nights when I left work (and a Happy Hour with Julie and Jen!) that I had no idea what I was going to make for dinner. I was pretty sure I had a bag of frozen shrimp in the freezer and thought I could maybe grill that and serve with some rice and veggie… kind of like what I did last night minus the chicken. So got home, found the shrimp, put it in some cold water to start thawing and then visions of
sugarplums scampi danced in my head. A quick google later this is the first recipe that popped up from Simply Recipes. Luckily I had all the ingredients and prepared this dish.
Time to cook
Dinner is done and served over some angel hair pasta – super fast, super good!
John gave it 4+ stars and even ate the leftovers before it hit the refrigerator!
Shrimp Scampi Recipe
• Prep time: 10 minutes
• Cook time: 5 minutes
If you are using frozen shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of ice water.
• 1 pound large (16-20 count) shrimp that is shelled and deveined
• 2 garlic cloves, slivered
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup white wine
• 1 teaspoon red pepper flakes
• Freshly ground black pepper to taste
• 1 Tbsp lemon juice (fresh)
1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve over angel hair pasta
Yield: Serves 4.