When you decide to make shrimp scampi ‘as a little extra thing’ for a crowd, for a very special birthday party…you can always bet on the perfect recipe from Melissa Clark as seen in The New York Times…and the 3500+ rave reviews help of course. Have everything ready to go and you can wow anyone in just a few minutes – I quadrupled the recipe below and served it up in a large lasagna pan with baguette slices – enjoy!
2 T. EACH butter AND olive oil
4 cloves of garlic, minced
1/2 c. dry white wine
3/4 t. kosher salt – or to taste
1/8 t. red pepper flakes – or to taste
freshly ground black pepper
2 lbs. large or extra-large peeled, raw shrimp – I left the tails on
1/3 c. chopped fresh parsley AND juice from half a lemon
In a large (I used non-stick) skillet, melt the butter with the olive oil then add in the garlic and sauté for about 1 minute until fragrant. Pour in the wine, and sprinkle in the salt, red pepper flakes and plenty of black pepper and bring the mix to a simmer until it’s reduced by half. This will take a couple of minutes.
Add in the shrimp and sauté until they just turn pink, 2 to 4 minutes depending on their size. Stir in the parsley and lemon juice and serve immediately – shrimp scampi is also amazing with pasta!