Just a lil something to whip up quickly.. this shrimp scampi recipe is delicious when topped on pasta! Not the regular pasta, but something you’ll crave for from time to time.
In Italy scampi means lobster sauteed in garlic, butter and white wine. But after American adaptations, they used shrimp to replace the small lobsters and retained the named scampi. It is now famously known as Shrimp Scampi.
Shrimp Scampi Recipe
5 tablespoons butter
1 shallot, minced (or onions)
4 cloves of garlic, minced
1 pinch dry chili flakes (optional)
20 large shrimp, about 1 pound, peeled and deveined, tail on
salt & freshly ground black pepper
1 lemon- squeezed the juice
1⁄4 cup finely chopped fresh parsley leaves
4 tbsp Olive oil
1/2 cup dry white wine
1 lemon, sliced (garnish)
1 lb pasta, cooked according to package directions
1 . In a large pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté shallots, garlic, and dry chili flakes until fragrant for about 3-4 minutes.
2. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, for about 2 to 3 minutes. Take out the shrimp from the pan and set aside. Keep it warm.
3. Add lemon juice and white wine, and let it boil and simmer over low heat until the alcohol have evaporated.
4. Add 2-4 tablespoons more butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley.
5. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and add extra fresh slices of lemons. Turn off heat.
6. Serve immediately over cooked pasta. Enjoy!
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Credits: Dan Dennis
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