What's not to love about shrimp scampi?
The buttery, garlicy, lemony sauce is so simple, and it's so delicious paired with shrimp. The first time I made shrimp scampi I was amazed at how quickly and effortlessly it came together--it's so easy in fact that all the rest of dinner wasn't ready and the shrimp had to wait! Now I get everything else prepared and ready first because this delicious and fancy main dish seriously only takes about 5 minutes to make! Awesome.
I like to pair this shrimp with a nice alfredo or rolls and broccoli, or as suggested in our Valentine's Menu, asparagus and a side salad.
1 Tbsp. extra-virgin olive oil
1 lb. large shrimp, peeled and deveined
2 Tbsp. unsalted butter
2-3 garlic cloves, minced
2 Tbsp. juice from one lemon
1 Tbsp. minced fresh parsley or basil leaves
Pinch cayenne pepper
1. Heat the oil in a skillet over high heat. Add the shrimp and cook, stirring occasionally, until opaque and just cooked through, about 2 minutes. Alternatively, if you purchased already-cooked shrimp, just thaw the shrimp, pat dry and proceed to step 2.
2. Return the now-empty skillet to medium-low heat. Melt 1 Tbsp. butter in the pan, add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Remove the pan from the heat, add the lemon juice and remaining butter. Add the herbs and cayenne. Season with salt and pepper if desired. Return everything to the skilled and toss to combine. Serve immediately.
Note: This recipe was modified from Cook’s Illustrated The New Best Recipe (my favorite cookbook).
Click here to print recipe.
Photos: Jaime Mayo
Here's where we link up.