We love shrimp in a variety of preparations, so we love this shrimp scampi, which can also be served with asparagus risotto.
No special culinary equipment is needed for this recipe.
2 tablespoons of Butter
2 tablespoons of Extra Virgin Olive Oil
½ cup of Green Onion, finely chopped
½ cup of dry White Wine
5 cloves of Garlic, minced
1 pound of large Shrimp, shelled and deveined
½ teaspoon of Red Pepper Flakes
Juice from 1-2 lemons, based upon your taste preference
Salt and Black Pepper, freshly ground, to your taste preference
In a large skillet, heat over a medium heat the extra virgin olive oil and butter, add the garlic, green onion, and red pepper flakes and cook the mixture for about 3 minutes. Increase the heat to medium-high and add the shrimp and wine. Sauté it until the shrimp turn pink, which should be about 2 to 3 minutes. Turn the shrimp over and cook for an additional minute or two. Remove the shrimp from the heat and squeeze the lemon juice over the shrimp.
This is delicious served as a stand-alone dish or served with or over Risotto with Asparagus (to see this recipe, click here) or pasta.