RECIPE:Shrimp Scampi

  • Prep Time: 50 min
  • Cook time: Less than 30 mins
  • Serves 4



  • Raw Headless Shell On Jumbo Pink Shrimp


    Raw Headless Shell On Jumbo Pink Shrimp - • $0.00
  • Garlic cloves, 2 crushed and 2 thinly sliced4

  • Pink himalayan salt1 tsp

  • Crushed red pepper¼ tsp

  • Dry white wine½ cup

  • Lemon juice1 tbsp

  • Unsalted butter, cut in 4 equal parts4 tbsp

  • Fresh parsley, chopped2 tbsp

  • Lemon zest1 tbsp

Cooking directions

  1. Peel and devein the shrimp, leaving tail-on. In a medium bowl, mix 2 Tbsp. olive oil, 2 cloves crushed garlic and salt. Add shrimp, toss, cover and refrigerate for 30 minutes.

  2. In a large skillet, heat the remaining 2 Tbsp. of olive oil over medium-high heat. Add shrimp and cook for 1 minute per side, stirring often and being careful to fully cook the shrimp and not to burn the garlic. Transfer to a plate with a slotted spoon.

  3. Add the 2 cloves sliced garlic and crushed red pepper to skillet and cook for 1 minute, or until fragrant. Add wine and lemon juice, stirring often and simmer until reduced by half. Lower heat and add butter. Swirl pan until butter is just melted, about 2 minutes.

  4. Put shrimp and its cooking juices back into the skillet. Toss to coat with sauce and continue cooking until shrimp are cooked, about 2-3 minutes.

  5. Transfer to a plate and garnish with parsley and lemon zest. Serve with warm crusty baguette. 

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