Shrimp Scampi
I’ve been making a variation of this Shrimp Scampi dish for years, so I’m not sure what took so long to post a recipe. As usual, it was past nine by the time we sat down to eat outside on the porch last evening, and there wasn’t enough light left to take a decent pic, so I grabbed this lovely one by Craig Lee right off the NYT page where I also gleaned the recipe. I served the garlicky, lemony, winey sauce with pasta, as well as a crunchy baguette from our amazing local bakery, Didier Dumas. We drank some rose’ and finished off with an arugula salad for a simply delicious and delightful summer dinner. I highly recommend you serve the same on one of these glorious, warm-weather nights.
Note: The recipe calls for butter and olive oil, but as is typical when I cook, I used only olive oil. Feel free to add both, of course. I also grilled the shrimp before tossing it into the pan.
Serves 4
Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste (I used closer to 1 tsp.)
Freshly ground black pepper
1¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon (I used more like 1 1/2 lemons)
Cooked pasta or crusty bread
Preparation
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
