1-1/2 lb large shrimp, shelled and deveined, tails attached
¼ cup olive oil
3 tablespoons butter
3-4 large garlic cloves, minced
3-4 green onions minced
¼ cup dry white wine
juice and grated zest of ½ lemon
¾ tsp salt
¼ tsp dried crushed red pepper (optional)
1/4 cup fresh chopped parsley
Rinse shrimp, remove legs and shells. Saute garlic and green onions in olive oil & butter. Add wine and allow it to nearly boil away. Add lemon juice and zest; bring to a boil
Add shrimp and salt. Cook stirring frequently, until shrimp
turn pink, about 5 min. Remove from heat, taste for salt and stir in fresh
Serves 4. Serve with angle-hair spaghetti, rice or baked spud and green veg.
.USE THE SHELLS!!! The shrimp shells are wonderful flavor enhancers and should not be discarded-simmer the shells in the wine (add some extra wine) for ~10 minutes, strain and then discard the shells, and use the enriched wine in the recipe. Double the flavor!
We had this recipe around for some time, but tried it for first time 13July02. It was voted the best shrimp scampi recipe we’ve tried so far.