Titles these days are so longgggg. Because what this actually is is shrimp scampi… I am assuming all the words are for search engines, but wow. ANYWAY. Shrimp. One of our favorites, but we tend to get stuck in a rut with it. My husband’s favorite way to eat shrimp, especially if we’ve gotten just-caught, straight from the boat shrimp at the coast, is peel-and-eat. I often to a simple pan sear to top a Greek salad. We do the occasional seafood boil. And that’s pretty much it! I got some nice peeled and deveined fresh shrimp from our local fishmonger, and really wanted something hot on the very chilly day, so I found this recipe. The original also includes zucchini noodles, but I didn’t do those — we had it over rice — so this review will not include how that works in the recipe. But go for it if you like zoodles, or use rice or pasta.
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 tablespoons softened butter, or ghee, divided (not sure why it needs to be softened… you’re going to melt it!)
- 4 garlic cloves, finely chopped or crushed
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- Juice of 1/2 fresh lemon
- 1/4 cup (60ml) chicken or vegetable stock, or white wine (we used chicken broth)
- Hot sauce of your choice, to taste (we used Tobasco)
- Salt and fresh cracked pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish (we used flat leaf Italian parsley)
Heat 1 tbsp olive oil and 2 tbsp butter/ghee over medium-high heat in a large skillet. Add the shrimp in one layer and let cook 1 minute without stirring. The original recipe says, “so the bottom gets slightly browned,” but I used a very big pan and the butter/oil mixture was still enough that it didn’t brown that fast. But don’t overcook it – better no browning than rubbery shrimp!
Turn the shrimp (work fast with a spatula!) and add the garlic, Italian seasoning, salt and pepper, and red pepper flakes. Cook 1-2 minutes (it’s ok if it’s not all the way done, as you’ll put them back in the sauce for a minute). Remove to a shallow dish/plate with a slotted spoon or spatula.
To the pan, add the lemon juice, broth or wine, butter, and hot sauce. Bring to a simmer and cook 2-3 min, stirring regularly. If the sauce seems thin, cook an additional minute or two. Add the shrimp back in and cook about 1 min, stirring to coat the shrimp.
Serve immediately over pasta, rice, or zucchini noodles. Sprinkle with fresh parsley, and extra lemon if desired. I also sprinkled some freshly shredded parmesan on mine.
RP Servings: 2 if you’re big shrimp fans
My husband has always said he doesn’t like shrimp scampi, so I didn’t call it that (thank goodness for the long title now, right?!). He really really liked it, and I also thought it was yummy! I enjoyed it over rice, but probably would prefer pasta. I also think a dash of white wine, if you have a bottle open or are planning to drink some with dinner, would elevate it even more. This really was fast, too. Maybe not 10 minutes if you include the prep (I bought already peeled and deveined shrimp, but if you have to do that, add another 10-15 minutes), but not more than 20. We had 3 shrimp left!