Almost every Italian restaurant menu in North America features shrimp scampi, but unfortunately some versions are much better than others. Although the name sounds Italian, it really doesn’t make a lot of sense as the word “scampi” actually refers to a specific species of shellfish found in the Adriatic ocean, not the buttery, lemon flavored sauce that is mixed with shrimp in this dish. Despite it’s questionable name, this is a delicious dish if prepared properly with it’s bold flavors and is well worth making. The only trick to this recipe is to not overcook the shrimp so they remain tender and moist.
Deborah Mele 2011
- 2 Pounds Of Large Shrimp, Peeled And Deveined
- 4 Cloves Of Garlic, Minced
- 2 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Dry White Wine
- Salt & Pepper
- Dash Of Red Pepper Flakes
- 3 Tablespoons Chopped Fresh Parsley, Chopped
- Diced Tomato (Optional)
- Heat the oil in a frying pan over medium heat, and when hot, add half the shrimp.
- Cook just a minute or two, until the shrimp turns pink and are just cooked through.
- Remove the cooked shrimp from the pan, and continue with the rest of the shrimp until they are all cooked.
- Add 1 tablespoon of the butter and cook the garlic on medium heat until it is fragrant, about 1 minute.
- Remove from the heat and add the lemon juice and wine.
- Whisk in the remaining butter and mix well into the lemon and wine mixture.
- Season with salt, pepper, red pepper flakes and parsley.
- Return the shrimp to the pan, and toss gently so the shrimp are coated with the sauce.
- Serve immediately, using the chopped tomato as garnish if desired.
Nutrition Information:Yield: 4 Serving Size: 1/2 pound
Amount Per Serving: Calories: 427 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 501mg Sodium: 2302mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 52g