A true classic.
Every so often, I sauté some shallots and serve this scampi on top of linguini. But this dish is pretty fantastic on it’s own. Perhaps with some garlic bread.
Shrimp Scampi
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesCalorieskcal
Ingredients
3 TBSP olive oil
1 lb shrimp, peeled and deveined
1/2 tsp kosher salt
5 garlic cloves, pressed
1/4 tsp red pepper flakes, or more to taste
1/2 cup white wine
1 TBSP lemon juice
3 TBSP cold butter
zest of 1 lemon
3 TBSP chopped herbs, such as parsley and chives
Directions
- Season shrimp with salt and let it sit in a bowl while you prepare the rest of ingredients.
- Heat 2 TBSP olive oil over high heat until shimmering. Add shrimp and cook for 2.5-3 minutes, turning once, until cooked through. Remove to a plate.
- Add another TBSP olive oil. Add garlic and red pepper flakes and cook for about 45 seconds, avoid burning it. Add wine and bring to boil. Cook for a minute or so until slightly reduced. Add lemon juice. Add butter, 1 TBSP at a time and stir aggressively to emulsify into a sauce. Return shrimp back to the pan and stir until smothered with sauce. Season with salt and pepper to taste. Stir in lemon rind and herbs.
