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I think the first time I made Shrimp Scampi was from a Mark Bittman recipe and was blown away by how good it was. Shrimp cooks quickly, so this recipe is fast to make, but don’t skip the marinating step, it takes these to the next level.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 90 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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4 garlic cloves, 2 grated, 2 thinly sliced
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1 teaspoon kosher salt
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3 tablespoons olive oil, divided
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1 pound large shrimp, peeled, deveined
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¼ teaspoon red pepper flakes
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¼ cup dry white wine
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1 tablespoon fresh lemon juice
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¼ cup (½ stick) unsalted butter
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3 tablespoons chopped parsley
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Warm crusty bread (for serving)
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Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.
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