National Shrimp Scampi Day

On this day, we honor the deliciousness of shrimp sautéed in butter, garlic, lemon juice and white wine. Oh my stars, can the day get any better?

The beauty of shrimp scampi, aside from the obvious – garlicky butter kissed with lemons and wine – is that the dish is so versatile. Shrimp Scampi served with a salad and warm bread makes for a beautiful lunch or light supper. Shrimp Scampi plated with sautéed vegetables, and a pasta, risotto or rice pilaf makes for a more substantial Italian Supper. This could also be the fish course of a multi course formal setting, or as an appetizer if served alone.

Shrimp Scampi is a favorite in our house. We don’t need a National Day for Scampi, but it’s nice to have an excuse to indulge.

Simple Shrimp Scampi
1 lb large (16-20 count) raw Shrimp
4 Garlic Cloves, slivered
2 tablespoons Olive Oil
3 tablespoons Salted Butter
1/4 teaspoon Red Pepper flakes (or more to taste)
1/2 cup White Wine
2 tablespoons finely chopped Parsley
1 teaspoon Lemon Zest
1 pinch White Pepper
1 Lemon, juiced

Peel and devein the shrimp, leaving the tails intact for an attractive pretensions. Rinse under cold water, pat dry and set aside.

Peel and sliver the garlic. Set aside.

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. Sauté garlic, red pepper flakes, in butter and olive oil.

Sauté the peppered garlic for just a minute, until it begins to brown at the edges, then add the shrimp.

Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine.

Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

While the wine is boiling, chop the parsley for garnish and set aside. Zest the lemon, set aside.

Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.

Remove the pan from the heat. Sprinkle the shrimp with parsley, zest and white pepper. Slice lemon in half and squeeze juice over the scampi. Toss toss to combine.

Serve any way you like and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.