Shrimp scampi. Honestly I’ve never been a fan of the stuff. The shrimp scampi I’ve had at some chain restaurants was just overcooked shrimp swimming in oil and butter. Yuck! Nothing special right? But I thought if made the right way, it could be pretty good. So there I went searching my cookbook collection for something shrimp scampi like. And what did I find? Simple Shrimp Scampi, one that’s not drowning in butter and oil and where you can actually taste the flavor of the shrimp.
- 2 tablespoons olive oil
- 2 pounds extra large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon dry vermouth or dry white wine
- 2 tablespoons minced fresh parsley
- Pinch of cayenne pepper
- Salt and pepper
- Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add 1 pound of shrimp and cook, stirring occasionally, until just opaque, about 1 minute and transfer to a medium-sized bowl. Repeat with the remaining 1 pound of shrimp, transferring shrimp to the bowl with the first batch.
- Melt 1 tablespoon of butter in the now empty skillet over medium-low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off the heat and add the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter, add parsley and cayenne and season with salt and pepper. Return the shrimp and accumulated juices to the skillet. Toss to combine and serve immediately.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 317 Total Fat: 15g Saturated Fat: 5g Cholesterol: 375mg Sodium: 260mg Carbohydrates: 2g Fiber: 1g Sugar: 1g Protein: 47g
Adapted from Cooks Illustrated