We are big fans of Shrimp Scampi in our home. It's refreshing but has a little kick to it. We usually make it 2-4 times a month. We hope you'll like it too!
4 garlic cloves, 2 pressed or grated, 2 sliced thin
1 teaspoon kosher salt
3 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1/2 cup white wine, preferably dry
1/2 of a fresh lemon, juiced
1/4 cup butter or butter substitute
1/2 of a diced tomato
3 tablespoons chopped parsley
Mix your 2 pressed garlic cloves, salt, and 1 tablespoon oil in a medium bowl. Add shrimp (feel free to use frozen but make sure to defrost before this step) and toss to coat, rest uncovered for 15 to 30 minutes.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once warm, add the shrimp mixture to the pan. You don't want the garlic or shrimp to brown, just pink about 1 to 2 minutes per side. Transfer shrimp to a plate, leaving as much oil in pan as possible. Add sliced garlic and red pepper flakes to the skillet and cook until fragrant, about 1 to 2 minutes.
Add wine and lemon juice to pan stirring occasionally until reduced by half, about 2 to 3 minutes. Then add your diced tomato and butter. Stir and swirl pan occasionally until the butter is melted and sauce is thickened. About 5 minutes.
Return shrimp to skillet, then mix to coat and cook until shrimp are fully cooked through. About 2 minutes. Top with parsley and serve with bread for dipping. Optional, you can serve over pasta. We hope you enjoy this dish as much as we do!
DISCLOSURE: This site contains affiliate links, meaning we get a commission if you decide to make a purchase through the included links, at no cost to you.