Quick Shrimp Scampi

Shrimp scampi is a classic for great reason. Making it is a cinch (it's ready in just a few minutes), the ingredient list is easy-peasy, and scampi delivers big on flavor: it is buttery with a lingering spice, herbaceous, and juicy. Scampi is versatile too. You can eat it keto or paleo-style heaped on a plate, toss it through pasta, or serve alongside crusty bread to soak up the delectable pan sauce.

Quick Shrimp Scampi

Serves 4

INGREDIENTS

• 1 1/2 lbs wild jumbo shrimp, peeled and deveined, tails left intact

• 3 cloves garlic, finely grated on a microplane

• ½ tsp kosher salt

• 3 tbsp extra virgin olive oil, divided

• 1/2 cup parsley, leaves and tender stems 

• 4 tbsp salted butter 

• 2-3 cloves garlic, sliced thinly

• ½ tsp red pepper flakes

• 1/2 cup dry white wine

• ½ lemon

• flake salt & freshly cracked black pepper

DIRECTIONS

1. Toss shrimp, grated garlic, red pepper flakes, salt, and 1 tbsp of the olive oil in a mixing bowl until combined. 

2. Coarsely chop parsley. 

3. Warm pan over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat. Once oil pulls to pan edges, add shrimp-garlic mixture and sear undisturbed for 2 minutes. Turn shrimp and cook for another minute or two, then transfer shrimp to a plate. 

4. Add butter and swirl around the pan as it foams. When foaming subsides, add sliced garlic, agitating pan to coat. 

5. Add white wine and lemon juice and reduce by half, 1-2 minutes. Add parsley, stir to combine, and immediately pour mixture over shrimp. Serve with crusty bread or over pasta to sop up the sauce.