Shrimp Scampi

• servings: 6 servings
• active time: 2 minutes
• total time: 10 minutes

Ingredients

1 1/2 pounds large shrimp (16-20 count, peeled and deveined, tails on or off)

2 tablespoons unsalted butter

2 tablespoons olive oil

4 garlic cloves (minced)

1/4 teaspoon red pepper flakes (optional)

1/2 cup dry white wine (like Sauvignon Blanc or low-sodium chicken broth)

1 ½ Tbsp lemon juice (plus wedges for serving)

¼ cup chopped fresh parsley

Salt and freshly ground black pepper (to taste)

Cooked pasta (like linguine or crusty bread, for serving)

Directions

Prep shrimp: Pat dry and season with ½ tsp salt and ½ tsp pepper.

Sear the shrimp: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until just opaque and cooked through. Remove to a plate immediately so they don’t overcook.

Make the sauce: Lower heat to medium. Add remaining olive oil and butter. Sauté garlic and red pepper flakes (if using) for about 30 seconds, until fragrant. Add wine and simmer 2 minutes until reduced by half. Stir in lemon juice.

Finish: Return shrimp to the skillet and toss to coat. Simmer just until heated through (1 minute). Remove from heat, stir in parsley. Taste and adjust seasoning.

Serve: Spoon over pasta or serve with warm, crusty bread. Garnish with lemon wedges and more parsley.

Nutrition

• Calories: 192 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Cholesterol: 193 mg
• Sodium: 140 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.3 g
• Protein: 23 g