Shrimp ScampiTyler Florence
Yield: 4 - 6 servings
1 lb large shrimp, (20) peeled and deveined
4 Tbsp Butter, divided
4 Tbsp EVOO, divided
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch rep pepper flakes (optional)
Salt & freshly ground pepper
½ C white wine
1 lemon, juiced
¼ C finely chopped parsley
- In large skillet, melt 2 Tbsp butter in 2 Tbsp olive oil over medium-high heat. Sauté the shallots, garlic and red pepper flakes until the shallots are translucent, about 3 - 4 min.
- Season shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 - 3 min. Remove the shrimp from the pan, set aside and keep warm.
- Add wine and lemon juice and bring to a boil. Add 2 Tbsp butter and 2 Tbsp oil. When butter has melted, return the shrimp to the pan along with the parsley.
- Serve hot.
- Serve on a bed of lettuce with a dollop of guacamole, cottage cheese, or tangy creamy dressing for a zesty salad course.