This Italian shrimp scampi recipe features shrimp sauteed in a quick wine and garlic sauce. Serve over your favorite pasta with a side of steamed broccoli for a well-rounded meal.
2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup Sauvignon Blanc or other dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
How to Make It
Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
Delicious!! Super healthy, fresh, and light flavors. I loved the fact that there's no butter - just a little olive oil. I added red pepper flakes for a little kick and used dried parsley (because that's all I had) and it was wonderful. I served this with angel hair pasta and roasted asparagus with Dijon-lemon sauce which was a really good compliment to the shrimp.
I have made this numerous times - it has become my go-to scampi recipe.
I sometimes add a little butter to the oil, and often use a little more wine than was called for.
The shrimp being deveined is important - Saute on their sides until a little bit of the flap is sticking to the pan. Deglaze with the wine at the end and reduce. The shrimp bits and liquid add quite a bit.
A favorite with my family! I usually have a box of Chardonnay in the fridge, so I sub that in for the Sauvignon Blanc. Also, usually sub in dry parsley, jarred garlic and bottled lemon juice, mostly because I use this as one of my "cook it up quick" meals and don't have the time to spend prepping the fresh ingredients. Usually serve over steamed rice with a side of steamed broccoli. A great yummy quick meal!