Prepare everyone’s favorite dish at home – it’s economical and looks so chic without any effort!
It’s Friday night. I’m in a cold sweat and a murder class is going on right now. With Butters by my side, of course.
The mailman’s on his way, but I really should have done this instead.
I promise you – it’s not as hard as it looks. It’s quite the opposite, actually.
Look at this pool of butter and this crispy bread. If that’s not a salesman, then I don’t know what is.
I don’t care what it is. I’m cancelling the mailmen. It’s shrimp scampi night for sure.
Ingredients:
1 pound medium shrimp, peeled and deveined.
Kosher salt and freshly ground black pepper to taste
1 tablespoon of olive oil
3 cloves of garlic, chopped
1 1/2 cups white wine
2 tablespoons of freshly squeezed lemon juice
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 cup unsalted butter, room temperature
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated parmesan cheese
Itinerary :
Season the shrimp with salt and pepper to taste.
Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to skillet and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
Add butter, 2 tablespoons at a time, stirring until melted and smooth.
Add shrimp and parsley; season with salt and pepper to taste.
Serve immediately, garnishing with parmesan cheese, if desired.
Is it served over spaghetti noodles?
No at the restaurant but if you want since you’re making it at home why not.
Loved