There’s no excuse for not being able to whip up a simple dish like scampi. There’s nothing to it! And you’ll be seated at the dinner table in about 10 minutes or so.
That’s right, I said 10 minutes. As long as you’re prepared, efficient and have all your ingredients and utensils at hand, you can do it. I did.
By the way, I omitted the butter in this recipe since I thought there’s already enough cholesterol in the shrimp we don’t need to add anymore insult to injury. Also, I took out the white wine, simply because I don’t have any at the moment. It’s not a big deal, really. But if you do have a bottle sitting around, by all means, add a little splash after sauteing the garlic. Make sure to cook off the alcohol before turning the heat off.
Ingredients (2-3 Servings)
1 lb. large Shrimp, peeled, deveined and excess liquid drained
2 Tbs. EVOO
2 Cloves of Garlic , minced
1 Lemon Juice
3 Tbs. Fresh Parsley, minced
Salt & Pepper
Season shrimp with salt & pepper. Add olive oil to a large medium heated skillet. Cook the shrimp, stirring occasionally, until just opaque, about 2 minutes or less. Transfer to a plate and set aside.
In the same skillet in medium-low heat, add more olive oil and the garlic and stir for a couple of minutes. Turn off the heat, add juice of 1/2 lemon and parsley. Put the shrimp back in, re-season (if needed) with salt and pepper to taste and toss to combine.
Serve with bread or over pasta or rice pilaf.