shrimp scampi

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and red pepper flakes (if using) and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Reduce heat to low. Stir in butter and lemon juice until melted and combined.
6. Season with salt and black pepper to taste.
7. Garnish with fresh parsley before serving.

Notes

• For best results, use large shrimp (21-25 count) that are frozen and thawed.
• Don't overcook the shrimp – they should be tender and juicy, not rubbery.
• Serve immediately over pasta (linguine or spaghetti are traditional), rice, or with crusty bread for dipping.
• To make ahead, prepare the sauce and store it separately from the shrimp. Add the shrimp just before serving.