For such a classy and tasty dish, Shrimp Scampi is quite easy to make.
The Ingredients:
1.5 lbs of shrimp, peeled & deveined
2 tablespoons butter
2 tablespoons minced garlic
1/4 cup white wine
2 Tablespoosn Lemon Juice
Salt, Pepper
Melt butter in a pan large enough to hold a single layer of all the shrimp. Coat the shrimp lightly in salt and pepper; I put them in a plastic bag and agitated it while adding both. As the butter melts and starts to brown, add the shrimp and minced garlic. Avoid layering the shrimp if you can; cook each side evenly. They should begin to brown in about a minute; I used a cast iron pan that was slightly smaller than the ideal but it kept the heat very uniform. I lightly browned the shrimp and everything turned out very well. When they’re done, set them aside in a bowl.
Add white wine, lemon juice and lemon zest to the man. I essentially used an entire lemon, then added more lemon juice! For a less sharp taste, tone it down. Heat and reduce the concoction until it thickens slightly. (Recipe called for parsley, but I didn’t have any and wasn’t about to kill my sprouting plants.) Return the shrimp to the pan & toss them in the sauce. That’s it! You’re done!
It takes less than 10 minutes to make a great looking, great tasting dish. I served it alsongside thin spagetti & bread with olive oil, balsamic vinegar, salt & pepper. I wanted to take pictures but it all disappeared too fast.
Lessons Learned: I was careless while reducing the sauce and ended up using about half a cup of white wine to correct the volume. The taste was full and almost tangy but by no means bad. I tend to like my dishes overspiced and overflavored, when I make this again, I intend on making the same ‘mistake’ again.