|1/3 cup ||extra virgin olive oil|
|5 cloves ||garlic, crushed|
|1 dash ||red pepper flakes|
|1 lb. ||shrimp, shelled and deveined|
|1 tbsp. ||lemon juice|
|1/3 cup ||dry white wine|
|3 tbsp. ||butter|
|Chopped flat leaf parsley, for garnish|
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Put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic. Add red pepper flakes. Raise the heat to medium high. Add wine, cook until alcohol is burned off, about 1 minute. Add shrimp and season with a little salt. Cook until shrimp is almost done. Add the lemon juice and butter to finish. Garnish with parsley.
This recipe is from an old friend, she got it from a cookbook by Giuliano Hazan. She changed it a bit, and I changed it a bit more. This is our favorite scampi. If you're serving with pasta, you can double everything but the shrimp (and the butter, if you're cutting back). It cooks really quickly, so get everything premeasured and set out right near you. Take care not to OVERCOOK the shrimp!
main courses, shrimp, shrimp scampi