Shrimp Scampi

• 분량: 4 servings
• 활동 시간: 5 minutes
• 총 시간: 20 minutes

재료

2 cloves garlic

1/4 medium bunch fresh parsley

1 pound raw jumbo shrimp (21 to 30 per pound), thawed if frozen

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more for serving

2 tablespoons olive oil, divided

2 tablespoons unsalted butter

1/2 cup dry white wine or low-sodium chicken broth

1 pinch red pepper flakes (optional)

1/2 medium lemon

Cooked pasta or crusty bread, for serving (optional)

방향

Step 1

Mince 2 garlic cloves. Pick the leaves from 1/4 medium bunch fresh parsley and finely chop until you have 2 tablespoons. If needed, peel and devein 1 pound raw jumbo shrimp (keep the tails on if desired). Pat dry with paper towels. Season the shrimp all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 2

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.

Step 3

Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and cook until fragrant starting to turn golden-brown, 30 seconds to 1 minute.

Step 4

Add 1/2 cup dry white wine or low-sodium chicken broth, and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, about 6 minutes.

Step 5

Return the shrimp and any accumulated juices to the skillet. Add the parsley and squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Serve garnished with more black pepper and with cooked pasta or crusty bread if desired.

영양 정보

• 1회 제공량: Serves 4
• 칼로리: 348 cal
• 지방 전체: 13.8 g
• 포화 지방: 4.8 g
• 불포화 지방: 0.0 g
• 콜레스테롤: 0 mg
• 나트륨: 376.1 mg
• 탄수화물 전체: 24.2 g
• 식이섬유: 1.7 g
• 총 당류: 1.0 g
• 단백질: 27.3 g