Shrimp Scampi Recipe

Ingredients

• 1 pound shrimp, (454g) peeled and deveined
• 1/2 teaspoon kosher salt, (2g)
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, (30ml)
• 4 tablespoons unsalted butter, (60g, 2 ounces) divided
• 1/2 cup shallots, (67g) 1/8-inch dice
• 1 tablespoon minced garlic, (10g)
• 1/4 teaspoon red pepper flakes
• 1/3 cup lemon juice, (79ml)
• 1 teaspoon lemon zest
• 1/2 cup dry white wine, (120ml) chardonnay recommended
• 1/2 cup diced roma tomato, (70g) 1/4-inch dice
• 1 tablespoon minced parsley, (2g) plus more for garnish

Instructions

1. Combine shrimp with salt and pepper.
2. Heat a large saute pan over medium-low heat. Add 2 tablespoons olive oil and 1 tablespoon butter.
3. Once butter is melted add shallots, garlic, and red pepper flakes. Stir and cook until shallots are tender and garlic is fragrant but not browned, 2 minutes.
4. Add shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
5. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a bowl.
6. Turn heat up to medium-high, add in lemon juice, zest, and wine. Bring to a boil and allow sauce to reduce by half, about 4 to 6 minutes.
7. Turn heat down to low and whisk in 3 tablespoons of butter to create a light thickened and emulsified sauce.
8. Add cooked shrimp, tomatoes, and parsley. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
9. Garnish shrimp scampi with pepper and parsley. Serve with lemon wedges, crusty bread or pasta.

Nutrition Facts