Shrimp Scampi 😍🔥
Ingredients
Shrimp
2 tablespoons olive oil
1.5 lb raw shrimp peeled, deveined, tails off (large – about 15-20 count per pound)
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
¼ teaspoon salt to taste
¼ teaspoon freshly ground black pepper
Sauce
5 cloves garlic minced
¼ cup freshly squeezed lemon juice 1 large lemon
½ cup dry white wine
3 tablespoons salted butter
Garnish
3 tablespoons capers
3 tablespoons lemon zest
½ cup fresh basil chopped
US Customary – Metric
Instructions
Cook shrimp
Heat a large, high-sided, skillet until hot on medium heat. Add olive oil – it should run easily but not sizzle or burn. Add shrimp without overcrowding (you might have to cook in 2 batches). Sprinkle shrimp with seasonings (Italian seasoning, red pepper flakes, salt, and pepper).
Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color. Do not overcook.
Remove shrimp from the skillet.
Make sauce
Add minced garlic, lemon juice, and white wine to the same (now empty) skillet where you cooked the shrimp and deglaze the pan. Reduce heat, and cook until the sauce reduces just a bit and the garlic is softened – about 2 or 3 minutes. Remove from heat and fold in butter, off heat, letting it melt in the sauce.
Assembly
Add cooked shrimp and 2 tablespoons of capers to the skillet with the lemon garlic butter sauce and stir it to reheat on low heat.
When serving, top with the remaining 1 tablespoon (or more) of capers, chopped fresh basil, and lemon zest. Squeeze a little bit of lemon juice over the shrimp if you like.
