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.
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
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.