Shrimp Scampi

Shrimp Scampi is sauteed in butter and oil, with a lot of garlic and parsley. If you buy shrimp at the grocery store, there’s only one way to go: frozen. The important thing is that the shrimp are frozen individually relatively soon after they’re caught, so they are very fresh and you can defrost the amount you need, leaving the rest in the freezer for next time.

Ingredients:

2 tablespoons olive oil

1½ pounds large raw shrimp, peeled and patted dry

1 teaspoon salt

2 tablespoons unsalted butter

4 large garlic cloves, sliced

   Pinch of red pepper flakes

1 cup dry white wine

½ cup coarsely chopped fresh parsley

1 lemon, cut into wedges, for serving

Directions:

Heat the oil in a large skillet over medium-high heat. Season the shrimp with the salt and add to the pan; be sure to leave space between the shrimp (you will need to cook them in batches). Cook until the shrimp have tuned pink and just begun to curl, 1 to 2 minutes per side. Remove the shrimp with a slotted spoon, transfer to a plate, and cover with aluminium foil to keep warm.

Add the butter to skillet with the oil and reduce the heat to medium. When the butter melts, add the garlic and red pepper flakes and tilt the pan so the garlic is submerged. Cook until the garlic has softened but not browned, 1 to 2 minutes.

Add the white wine to pan, increase the heat to medium-high, bring to a simmer, and cook until the liquid is reduced by half, 2 to 3 minutes. Reduce the heat to medium, return the shrimps to the pan and bring to a simmer, about 1 minute more. Stir in the parsley. Transfer to a serving dish and serve warm with lemon wedges and bread or pasta for mopping up the sauce.