Shrimp Scampi

Sonja Overhiser

This shrimp scampi recipe is pure bliss and made in minutes! Sauté shrimp and toss with a luxurious lemony garlic butter sauce.

Ingredients 11

1 pound medium shrimp*, deveined (tail on or peeled)
½ teaspoon kosher salt
Fresh ground black pepper
¼ cup finely minced white onion
6 garlic cloves, finely minced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
4 tablespoons salted butter
½ cup dry white wine (like Pino Grigio) or broth
Zest of 1 lemon
To serve: 8 ounces Angel Hair Pasta ** or pasta of choice, crusty bread, or rice

01
Thaw the shrimp, if frozen. Pat the shrimp dry. In a bowl, sprinkle it with ½ teaspoon kosher salt and fresh ground black pepper and stir to combine.
02
Chop the onion , garlic and parsley.
03
In a very large skillet, heat the olive oil on medium high heat. Add the minced onion and garlic and cook for 30 seconds. Add the shrimp in a single layer (without stacking it) and cook for about 3 minutes, turning halfway through, until just cooked. (The shrimp will continue cooking after removing from the heat.) Remove the shrimp to a bowl while making the sauce.
04
In the same skillet add the butter, wine, lemon zest and parsley. Simmer for 2 to 3 minutes until slightly thickened. Add the shrimp back to the skillet and rewarm it for a few seconds. Serve immediately, with pasta on the side**, rice or crusty bread (drizzle spoonfuls of the sauce over the shrimp and the pasta on the side).

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