Shrimp Scampi

Shrimp scampi is always a well-known menu item. I love how fast shrimp cooks, it makes almost any shrimp recipe incredibly quick and also easy. If you are looking for a fast and easy recipe that is also full of flavor, shrimp scampi is definitely a great choice. Using fresh shrimp or even frozen raw shrimp both work perfectly. After cooking your shrimp and creating a juicy "sauce," you may then serve it over whatever you'd like. Over a long pasta is always a delicious and very satisfying option, same goes for rice. If you are looking for a healthier substitution, serve over spaghetti squash or zucchini noodles. Enjoy!

You may leave the tail on the shrimp for a pretty presentation, or sometimes I like to remove the tail and then slice the shrimp like I am filleting it (creating two thin slices). I like to do that for two reasons: one- it makes the shrimp look really pretty because when it cooks it curls up really cute, and two- it makes it look like there are a lot more shrimp.

Ingredients

  • 1 pound shrimp (frozen raw or fresh)

  • 1 bunch fresh parsley, chopped

  • 2 tablespoon olive oil

  • 2 tablespoon butter

  • 1/2 cup white wine (or chicken broth)

  • 2 lemons, juice

  • salt and pepper

  • 2-3 cloves of garlic, chopped

  • sprinkle of crushed red pepper

  • Serve over: (zucchini, spiraled) or (spaghetti squash) or (pasta)

Instructions

  1. If using frozen shrimp let thaw.

  2. Clean and rinse shrimp, set aside.

  3. I used zucchini (2), now cut them with into spirals (noodles) Use a special tool for this. Set aside.

  4. Heat a large pan on medium low heat. Add olive oil, butter, red pepper flakes and chopped garlic. Be careful not to burn the garlic!

  5. Once butter and oil start to lightly bubble, add the shrimp. Sprinkle with salt and pepper.

  6. Pour in the wine. Bring the heat up to medium, so the wine heats up and boils to cook the shrimp. After a couple minutes, once the shrimp is starting to turn pink, turn over to let the other side cook.

  7. Squeeze 1-2 lemons over the shrimp then add at least a handful of freshly chopped parsley.

  8. Once the shrimp is cooked all the way through, remove from pan with a slotted spoon.

  9. Add the zucchini into the same pan, combine well with the sauce. Now shut off heat, the zucchini does not need to cook much, it will get too soggy.

  10. Use tongs to remove zucchini into a bowl, then top with shrimp and any extra juice.


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SeafoodDanielle SimoneComment