1 lb. medium/large shrimp – peeled and deveined
1 Tbsp. olive oil
2 Tbsp. garlic – finely chopped (Add an extra clove if you love garlic!)
1 ½ cups dry white wine – See Notes for suggestions
½ fresh lemon – Juice only
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dried thyme
½ cup softened butter
1 Tbsp. parsley
½ cup grated parmesan cheese
Salt and pepper to taste
Heat olive oil in a large cast iron skillet over medium high heat.
Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
When done, remove shrimp from skillet and set aside.
Add the garlic to the skillet, and cook for about 1 minute, stirring frequently.
Stir in the dry white wine and lemon juice. Raise the heat a bit and simmer until the liquid has reduced by half. Stir in basil, oregano, and thyme.
Lower the heat a bit and stir in butter, 2 Tbsp. at a time, until melted and smooth.
Return the shrimp and their juices to the skillet.
Add the chopped parsley and Parmesan cheese.
Serve immediately, garnished with more Parmesan, if desired.
• IMPORTANT REMINDERS: Don’t overcook the shrimp or it will be mushy. Be careful not to burn the garlic or the dish will have a bitter taste.
• HOW TO SERVE: Aside from the initial cleaning
• WINE: You will want to use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay
• ADD–INS: Sliced cherry tomatoes, capers, and pitted Kalamata olives are fantastic in Shrimp Scampi. Add a splash of heavy cream to make a lovely creamy sauce.
• TO SERVE: Angel hair pasta is a great accompaniment. Also, rice, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
• STORING LEFTOVERS: If you have leftovers, transfer to an airtight container and keep in the fridge up to 3 days. To reheat, microwave for 1 minute then stir and microwave in 30 second increments until heated.