Easy Shrimp Scampi
What is Shrimp Scampi?
If you're new to American seafood or seafood in general then you might not have heard of Shrimp Scampi before. Scampi first started appearing in recipe books in the early 1920s and is generally considered an Italian American dish. It's a take on an Italian staple using American ingredients and is generally considered a creamy or garlicy dish made with either shrimp or prawns in a scampi sauce.
A scampi sauce is typically made using a garlic butter and wine sauce and is really simply to make.
Easy Shrimp Scampi
This easy shrimp scampi comes together in 20 minutes for the perfect fancy dinner at home! Make use of the delicious garlic scampi sauce, and serve it over your favorite pasta or even rice.
1 pound large shrimp, peeled and deveined
4 to 5 large garlic cloves, minced
3 tablespoons Olivebox extra virgin olive oil
½ to 1 tsp red pepper flakes, or more to your liking
3 to 4 tablespoons unsalted butter
¼ cup dry white wine, or use broth if you don't want to use wine
juice of ½ lemon
zest of 1 lemon
¼ cup fresh parsley, chopped
Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tbsp extra virgin olive oil. Toss to combine. Set aside for 15 to 20 minutes (or refrigerate for 30 mins to 1 hour).
In a large cast iron skillet, heat the remaining olive oil over medium-high heat. When the oil starts to shimmer, add the marinated shrimp mixture. Cook the shrimp for about 1 to 1 ½ minutes on each side or until it begins to turn pink. Remove the shrimp and set it aside on a plate (if some of the shrimp is still a little grey, do not worry, it will fully cook through when you put it back in the skillet).
To the skillet, now add the remaining garlic and red pepper flakes and cook briefly until fragrant (careful not to brown the garlic). Add the wine, and lemon juice and cook for a couple minutes until reduced by ½.
Add the butter and cook until melted.
Return the shrimp back to the pan and toss to coat. Allow the shrimp a couple minutes to warm through (and for any grey shrimp to turn pink).
Turn the heat off and add the parlsey and more red pepper flakes if you like. Serve immediately.