Shrimp Scampi, Roman-Style
Shrimp Scampi is a quick, easy and delicious meal. Serve it either over spaghetti or rice. Your choice. We prefer spaghetti in our house.
- 1 lb. extra-large (26 to 30 size) shrimp, shelled and deveined
- 4 Tbsp. olive oil
- 6 Tbsp. butter
- 6 cloves garlic, minced
- crushed red pepper to taste
- 1 tsp. kosher salt
- 1/2 dry white wine
- 2 Tbsp. freshly chopped parsley
- juice from one lemon
- 1 lb. cooked pasta
Remove shrimp from shell and devein by cutting a slit down the back of the shrimp and pulling or rinsing out the black vein the runs down it. Set aside.
In a large skillet, heat olive oil and butter until hot. Add garlic and red pepper to pan and cook for about 3 minutes, until garlic is golden brown. Do not burn it. It will be ruined.
Add shrimp to pan and cook for one minute, each side. Add salt and wine. Cook for an additional five minutes, or until shrimp is pink.
Remove from heat and add squeeze lemon juice over top. Pour over cooked spaghetti, linguine or rice. Sprinkle chopped parsley on top.
Serve piping hot and enjoy.