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Recipe Thursday-Shrimp Scampi

Posted on June 16th, 2011 | Posted in Main Course, Recipes

Since I am vacationing at the beach this week with my family I needed something easy and preferably with seafood! So I chose Shrimp Scampi as our first dinner recipe. It’s a dish that is fast to make, I can prep everything ahead of time and most importantly it’s tasty! I recommend serving this dish with chewy bread to dip in the extra garlicky sauce and over pasta or rice.

Shrimp Scampi over Linguine

Serves 4-6


2 pounds extra-large shrimp, peeled & deveined (thawed if frozen) (553342)
salt and pepper (CQS030/CQP065)
1/8 teaspoon sugar (991842)
4 tablespoons olive oil (992055)
8 tablespoons unsalted butter (880000)
8 garlic cloves, minced (991057)
4 tablespoons fresh lemon juice (990323)
4 tablespoons minced fresh parsley
2 tablespoons dry white wine or vermouth
pinch cayenne pepper (CQC017)


Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sugar.

Heat 2 tablespoon of the oil in a 12-inch non-stick skillet over high heat until smoking. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and cover with foil.

Repeat with the remaining 2 tablespoon oil and shrimp.

Add 2 tablespoon of the butter to the skillet and melt over medium heat. Add the garlic and cook until fragrant, about 15 seconds.

Off the heat, stir in the lemon juice, parsley, wine and cayenne. Whisk in the remaining 4 tablespoons of butter. Season with salt and pepper to taste.

Return the shrimp with any accumulated juice to the skillet. Toss until the shrimp are well coated with the sauce.

Recipe adapted from The America’s Test Kitchen Family Cookbook

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