This shrimp scampi recipe is very quick and easy to make and has no wine in it. All you need is butter, oil, lots of garlic, shrimp, lemon and parsley and you have a completely satisfying meal.
You will notice that I add olive oil to my butter when I melt it. This is done so as to prevent the butter from burning once it melts. You will also notice that I call for shelled and deveined shrimp. That means the shrimp has been cleaned and the black vein has been removed. That black vein is the intestine and is gritty and pretty yucky to eat.
Another important thing to note is that shrimp cooks very quickly. Once it turns pink it is ready. Do yourself a favor and don’t over cook it because it will turn rubbery and you will ruin it. A properly cooked shrimp is tender and juicy.
Here is what you are going to need for this exquisite shrimp scampi recipe:
1 tablespoon butter
1 pound peeled, deveined shrimp
6 garlic cloves, minced
½ lemon, juiced
1 tablespoon chopped parsley
Salt & Pepper
Melt the butter with a splash of olive oil in a skillet. Add the garlic and cook, stirring for 1 minute. Add the shrimp and mix well. Add the lemon juice. Cook for about 4 minutes, until shrimp is pink. Add the chopped parsley.
Season lightly with salt and liberally with black pepper. Serve with your favorite side. This goes great with angel hair pasta.