Shrimp Scampi
The Spice & Tea Exchange
31 to 36 shrimp
15 minutes
This garlicky, buttery classic delivers restaurant-quality flavor and comes together in less than a half hour. Serve as an appetizer with plenty of crusty bread or entree with your favorite pasta or starch.
Ingredients
- 1½ lbs extra large shrimp (21 to 25 per pound), peeled & deveined
- to season kosher salt & black pepper
- 3 Tbsp olive oil, divided
- 4 Tbsp unsalted butter, divided
- 3 Tbsp minced shallots
- 4 tsp Salt-Free Vik's Garlic Fix! Spice Blend
- ½ tsp Red Pepper Flake – Crushed
- 1 Tbsp Parsley
- 1/3 cup dry white wine or broth
- zest from 1 lemon + 2 Tbsp juice
Directions
- Cook Shrimp in Batches. Using paper towels, gently pat shrimp dry to absorb excess moisture. Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering. Add half of the shrimp and sauté, stirring occasionally until just opaque, about 60 to 90 seconds on each side. Transfer shrimp to a medium bowl. Return the pan over high heat and repeat with another 1 tablespoon of oil and remaining shrimp.
- Prepare Sauce. Return the empty skillet to low heat; add the remaining olive oil and 3 tablespoons of butter. Once the butter has melted, stir in shallot, spices, and parsley. Cook, undisturbed for 2 to 3 minutes to allow spices to rehydrate and become fragrant. Add wine (or broth); increase heat to medium and simmer briefly until the wine reduces by about half.
- Remove skillet from heat; stir in lemon zest, lemon juice, and remaining tablespoon of butter. Return the shrimp (and any accumulated juices) to the pan; toss to combine.
- Serve immediately over pasta, polenta, rice, or vegetables, or with chewy bread for soaking up the extra sauce.