Shrimp Scampi

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the minced garlic and 1 tablespoon of the extra virgin olive oil. Toss to combine.
2. Set the shrimp aside for 20 minutes, or refrigerate for 30 minutes to 1 hour.
3. In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until it shimmers.
4. Add the marinated shrimp and cook about 1 to 1½ minutes per side, or until they just begin to turn pink. Transfer to a plate with a slotted spoon; they may still look a little grey.
5. To the skillet, add the remaining garlic and the red pepper flakes and cook briefly, until fragrant.
6. Add the dry white wine or broth and the juice of the half lemon and bring to a simmer. Cook until reduced by half, about 3 minutes.
7. Add the unsalted butter and swirl the pan until melted and combined into the sauce.
8. Return the shrimp to the pan and stir to coat until cooked through. Remove from the heat and stir in the parsley, lemon zest and more red pepper flakes if you like. Serve immediately.

Summarized from The Mediterranean Dish's video. Watch it for the details.