Shrimp Scampi must be served right from the stove for the best texture. If it has to sit for a while, the shrimp becomes slightly soggy as it soaks up the sauce.
1 lb medium-sized shrimp (20-30 count)
1/2 bulb garlic
1 large lemon
1/2 bunch fresh parsley
2 tbsp olive oil
Fresh-cracked black pepper
1/2 cup dry white wine (not cooking wine)
1/2 cup fish stock
1/4 cup cold unsalted butter
1 – Peel the shrimp (leave the tails intact). Rinse in cold water and pat dry with paper towels. Peel and mince the garlic. Zest and juice the lemon. Clean and chop the parsley.
2 – Heat the oil to medium temperature in a large saute pan. Season the shrimp with pepper and add to the hot oil. Saute for 1 minute, stirring constantly. Add the garlic, then lemon juice and wine, stirring constantly. Saute for 1 minute, then add the stock. Cook for 3 minutes.
3 – Add the cold butter, stir, and remove from heat. Sprinkle with the lemon zest and parsley, and serve.
Servings: 8 to 10
Enjoy this classic Italian recipe with family and friends!