- 1 pound medium shrimp, peeled and deveined (Hint: you can stretch this to feed 6 people by adding a few more shrimp. I usually plan on 7 shrimp per person. Options included for raw and pre-cooked shrimp)
- 4 tablespoons butter
- 4 cloves garlic, finely minced
- ¼ cup white wine (Pour yourself a glass of wine! May sub chicken broth)
- Scant ¼ cup freshly squeezed lemon Juice
- Kosher salt & coarsely ground black pepper, to taste (I start with ½ teaspoon salt plus ¼ teaspoon black pepper)
- ⅛－¼ teaspoon red pepper flakes, plus more to taste
- For serving: hot cooked rice or linguini; 2 tablespoons chopped fresh parsley; ¼ cup grated Parmesan cheese, if serving with linguini
Lena’s Quick Shrimp Scampi
Yield: 4-5 servings
This winner of a dinner can be prepared in as little as 25 minutes! Lena likes to serve this quick and easy crowd-pleaser with a bright green salad or vegetable such as green peas or asparagus. Occasionally, she substitutes a fresh fruit salad as shown in her photo.
Ingredients
Instructions
- Heat the butter in a large skillet over medium heat.
- Add the garlic to skillet and sauté until fragrant and softened, and then add lemon juice and wine; simmer.
- Stir in salt, pepper, and pepper flakes. Taste. If you find that you’d prefer more garlic, add just a bit of minced or garlic powder, to taste.
- Add shrimp if uncooked and sauté about 3 minutes or until just pink.
- If using pre-cooked shrimp, add it now and heat very gently so the shrimp can absorb some of the juices but does not toughen.
- Serve shrimp over rice or linguini and sprinkle with parsley and, if serving with linguini, Parmesan cheese.
- Buen Provecho!