We love this classic Shrimp Scampi. My family loves lots of sauce and lots of lemon, so I have increased the lemon juice and the wine from the original recipe.
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced or grated on a microplane
1 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 3/4 pounds large or extra-large shrimp, shelled and deveined
1/3 cup chopped fresh parsley
Freshly squeezed juice of one lemon
1 lemon cut into 8 wedges
Cooked pasta or crusty bread
- In a large skillet over medium-high heat, add the olive oil and butter and allow the butter to melt. Once the butter is melted add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer. Simmer for about 2 minutes and let the wine or broth reduce a bit.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Be sure not to overcook the shrimp. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread. Add a lemon wedge or two on the side of each serving.