Recipe of the Week: Shrimp Scampi

If you're looking for a tasty and romantic dinner without a lot of preparation, try this shrimp scampi recipe.

The hardest part of the recipe is shelling and de-veining the raw shrimp you need to cook for this great meal.

But it’s worth the work to enjoy an evening in without the restaurant costs.

• 1 pound large (16-20 count) shrimp (shelled and de-veined)
• Salt
• 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
• 2 tablespoons olive oil
• 2-3 tablespoons butter
• 2 tablespoons finely chopped parsley
• 1/2 cup white wine
• Freshly ground black pepper to taste
• 1 Tbsp lemon juice

Heat the pan to medium-high and add olive oil and butter. When the butter melts, add garlic and to the mixture. Sauté for a minute or until the edges of the garlic begin to brown.

When the garlic browns, add the raw shrimp into the pan. Then add the white wine and stir so the shrimp are coated in the butter, oil and wine. Spread the shrimp out in an even layer in the pan and increase heat to the highest setting, allowing the wine to boil vigorously for 2 to 3 minutes.

Turn the shrimp over or toss them so both sides cook. Let the shrimp boil in the wine for another minute.

Remove heat and add parsley and toss to combine. Add a little bit of black pepper and lemon for flavor.

Serve over pasta or rice. Enjoy!

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