Shrimp Scampi Made Simple

    Looking for an easy-to-prepare, yet amazingly flavorful, main dish? This one takes just 10 minutes to prepare, serves 4 to 6, and matches beautifully with Chardonnay or Sauvignon Blanc.


* 2 tablespoons olive oil

* 2 pounds large shrimp (21 to 25 per pound), peeled and deveined

* 3 tablespoons unsalted butter

* 4 medium garlic cloves, minced or pressed through garlic press

* 2 tablespoons juice from 1 lemon

* 1 tablespoon dry vermouth

* 2 tablespoons minced fresh parsley leaves

* Pinch of cayenne

* Salt and ground black pepper

Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute. Transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

Return empty skillet to medium-low heat, and melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine, and serve immediately.

Posted in Food and Wine Pairings/Recipes
Members-only Wine sampler specials delivered straight to your inbox via our Cyber Circle newsletter.

%d bloggers like this: