Shrimp scampi with a new haircut. Butter, lemon, garlic, parsley, a little wine if you've got it. Over pasta or with bread for dragging — either way, dinner in fifteen.
What You Need
Serves
4
- 1.5 lb large shrimp, peeled, deveined
- 6 tablespoons salted butter
- 6 cloves garlic, minced
- 1/3 cup dry white wine, or chicken broth
- 1 lemon, juiced, plus zest
- 2 tablespoons chopped parsley
- 1/2 teaspoon red pepper flakes
How to Make It
- 1
Pat shrimp dry, season with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high. Sear shrimp 90 seconds per side until pink and just opaque. Remove to a plate.
- 2
Drop heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 60 seconds until fragrant — do not brown the garlic.
- 3
Pour in wine and lemon juice. Simmer 2 minutes until reduced by half. Return shrimp and any juices, toss, finish with zest and parsley. Serve over pasta or with bread.
