This classic recipe makes a simple white wine, garlic, and butter sauce that’s great with pasta 🍝or crusty bread 🍞 The toughest part is to cook the shrimp/scampi just long enough that they turn pick, but not until their bodies curl up 😀 The whole dish will be ready in less than 30 minutes and that’s a definite plus 👍
4 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
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shell on
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
- De-shell and de-vein the shrimp. Save the shells and wrap in cheese cloth.
- 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, the shells in cheese cloth and plenty of black pepper and bring to a simmer. Let wine reduce, and cook for about 10 minutes. Remove shells.
- 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.
- If you are cooking pasta then reserve about 1/2 cup of the pasta cooking water to thicken the sauce