I have disliked seafood for as long as I can remember. I still often try things hoping it will be the seafood dish I do like but to no avail. I secretly have always thought it would be nice to enjoy seafood as it gives you a whole lot more healthy options for meals but I have resigned myself to just not being a seafood fan. That being said everyone in our family besides, Trent and I, do love seafood and so I am trying to cook meals that let them enjoy their seafood craving with a quick and simple alternative for Trent and I. My sister passed along this Scampi recipe and it was a hit for my seafood lovers and I simply switched out the shrimp for chicken for Trent and me. I am not one for making more than one meal for dinner but if it is quick and simple and it makes everyone happy it is worth the effort.
Total Time
10 mins
Servings: 4 people
Ingredients
2 Tablespoons olive oil
4 tablespoons butter
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
1 1/4 pounds large shrimp prawns, shelled with tails on or off
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
1/2 teaspoon crushed red pepper flakes or to taste (optional)
2 tablespoons lemon juice
1/4 cup chopped parsley
Instructions
Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't overcook your shrimp).
Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
Serve over rice or pasta.
