Easy and delicious shrimp scampi

Fast and Tasty Shrimp Scampi Recipe

On a particularly warm and sunny day this week, Greg and I and decided to ditch the pasta and opted instead to share a lighter lunch.  We all love shrimp (especially Julia) so we decided to try our luck with Shrimp Scampi.  I have never made this dish before so I did some research and looked at a few different ways it is prepared.  After evaluating the ingredients I had lying around the house, I came up with a simple recipe for my first attempt at this classic dish.  I have to say – we were all pleasantly surprised with how it turned out. 

Buon Appetito!
Buon Appetito!

I was pleased to see Greg fare la scarpetta, or “to do the little shoe”.  This is a term the Italians have come up with that I adore.  When you have a delicious sauce that you can’t stand to leave behind, you can use a piece of bread to mop it up.  I would encourage you to be sure that you have plenty of good bread for you or your guests to do la scarpetta!

INGREDIENTS (serves two)

>Two (2) teaspoons Olive oil
>Juice of half (½) a lemon
>Zest of about one (1) lemon
>Three quarter (¾) cup of white wine
>Three (3) cloves of minced garlic
>Two (2) tablespoons of unsalted butter
>One-two (1-2) tablespoons of chopped flat leaf parsley
>One (1) pound of shrimp
>Salt

Ingredients
Ingredients
Be sure to prep your ingredients - it will make cooking much easier
Be sure to prep your ingredients – it will make cooking much easier
We kept the shells on the shrimp
We kept the shells on the shrimp

As you can see I used shrimp that was still in the shells.  You can also choose to use peeled shrimp.  I thought we got good flavor from keeping the shells on though.  Either way, make sure your shrimp is clean and dry before putting it in the pan.

Place the shrimp in the pan with a little olive oil
Place the shrimp in the pan with a little olive oil

>Place olive oil and two (2) tablespoons of butter in a large skillet over medium-high heat.
>Add the shrimp to the pan and spread them out so they lay flat on the pan bottom.
>While the shrimp is cooking, flavor with salt.
>Cook for one-two (1-2) minutes without moving.  Once that side is cooked, mix in the garlic and flip the shrimp.
>Cook for an additional one-two (1-2) minutes or until fully cooked.  >Remove the cooked shrimp, set aside and keep warm.

Add the shrimp evenly to the pan
Add the shrimp and spread evenly in the pan
Turn to evenly brown each shrimp
Turn to evenly brown each shrimp
Add the garlic
Add the garlic
Be sure to turn as necessary so to not burn the shrimp
Be sure to turn as necessary so to not burn the shrimp
Looking yummy already
Looking yummy already
Set the shrimp aside
Set the shrimp aside

>In the same skillet add the wine and lemon juice, scraping up any browned bits from the bottom of the pan.
>Allow the liquid to come to a boil and slightly thicken and salt to taste.
>Remove from heat and stir in the lemon zest and parsley.  Return the shrimp to the pan and mix into the sauce.  Serve while hot!

Making the sauce - I would recommend you make extra - it's that good!
Making the sauce – I would recommend you make extra – it’s that good!
Serve and  enjoy!
Serve and enjoy!

Note:  The next time I make this dish I will try to make additional sauce by increasing everything but the shrimp.  The sauce was so good, we wanted more!

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