I love shrimp and look for any recipe that uses it. Shrimp scampi is one of the dishes that I loved my mother cooking for me as a child. With her Italian roots, it was always made perfectly. Her recipe was slightly more complicated than this version, which I have dubbed ‘The Beginner’s Scampi.’ It has a nice marinade to help cover up any accidental overcooking, which is very easy to do where shrimp is concerned. It also makes frozen shrimp taste amazing!
Marinated Shrimp Scampi
1 lb. raw large shrimp –clean, no shells
1/2 cup olive oil
1 TBSP lemon juice
2 TBSP garlic, minced
1/4 tsp black pepper
1/8 tsp salt
1/8 tsp red pepper flakes
1 tsp Italian seasoning
3 TBSP butter
1 cup dry white wine
1 TBSP lemon juice, for garnish
1 TBSP fresh parsley, for garnish
Sealed container for marinade
12 inch skillet with lid
Combine all marinade ingredients and place in refrigerator overnight.
Melt 2 TBSP butter in skillet on medium-high heat.
Add the shrimp and marinade to pan. Stir once and turn heat to medium-low.
Cover and cook for 3 minutes.
Remove shrimp from skillet.
Heat skillet to medium-high and add white wine. Allow liquid to boil for 1 minute then remove from heat.
Immediately stir in remaining butter.
Return shrimp to pan and mix before serving.
Add garnish once plated.
Superhero Tip: Serve over angel hair pasta coated lightly in olive oil.
Second Superhero Tip: Serve shrimp on toasted ciabatta bread with Parmesan sprinkled on top.
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