Quick & Easy Shrimp Scampi

Total Time: 15 Minutes,Servings: 4 Servings

Ingredients :

• 1 pound large or extra-large shrimp, peeled with tails left on and deveined
• Salt and fresh ground black pepper
• 1 tablespoon olive oil
• 4 tablespoons butter, cut into four pieces
• 1/4 cup minced shallot (1 medium), see notes
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup dry, crisp white wine like pinot grigio, sauvignon blanc or unoaked chardonnay, see notes for alternatives
• 1 lemon, cut in half
• 1/2 cup fresh parsley leaves and tender stems, chopped

Instructions :

COOK SHRIMP
• Pat the shrimp dry then season with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
• Add the olive oil to a wide skillet. Place the skillet with olive oil over medium heat then add the shallots, garlic, and red pepper flakes. Stir around the pan until fragrant; about 1 minute.
• Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook, without moving until the edges start to turn pink, about 1 minute.
• Flip the shrimp and stir in the wine and the juice from half a lemon (1 1/2 to 2 tablespoons). Continue to cook until the wine has reduced a bit and the shrimp are cooked through, another minute or two. Slide the skillet off of the heat.

MAKE SCAMPI SAUCE

• Transfer the shrimp to a plate, and then, with the skillet off of the heat, add the butter and parsley. Stir the butter around the pan so that it melts into the sauce making a creamy butter sauce. (If the butter is not melting, place the skillet over low heat until it does).
• Taste then season as needed with salt, pepper or additional lemon juice.
• Serve with a few extra slices of lemon on the side or with pasta, zucchini noodles or rice.

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