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Friday, April 11, 2014

Shrimp Scampi



  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced (or 2 teaspoons prepared garlic)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup dry white wine or vermouth
  • 1 pound jumbo raw, peeled, deveined shrimp (thawed, if frozen)
  • Pasta, crusty bread, or rice, for serving (optional)
Note: I double the recipe to have leftovers for lunch the next day.

 Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, about 30 seconds.

Add the wine and continue to heat for about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.  Do not overcook the shrimp.