Shrimp Scampi

Serves 4

 

4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine

Juice and zest of one Lemon

4 thin slices of lemon
1/4 cup finely chopped parsley leaves

 

 

 

 

In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.