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This is a classic Italian-American Shrimp Scampi, featuring extra-large shrimp marinated and cooked in a rich, flavorful sauce of garlic, olive oil, lemon, white wine, and butter. It's a quick and elegant dish, perfect as an appetizer served with crusty bread to soak up every last drop of the delicious sauce.
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Marinate shrimp with garlic, olive oil, and lemon zest for 2-4 hours. → Gently poach the shrimp in a skillet over medium-low heat until partially cooked, then remove from the pan. → Deglaze the pan with white wine and lemon juice, reducing the sauce by half over medium heat. → Return the shrimp to the pan, lower the heat, and melt in cold cubed butter to create a creamy, emulsified sauce. → Garnish with fresh parsley and chives, and serve immediately with crusty bread.
Marinate shrimp with garlic, olive oil, and lemon zest for 2-4 hours. → Gently poach the shrimp in a skillet over medium-low heat until partially cooked, then remove from the pan. → Deglaze the pan with white wine and lemon juice, reducing the sauce by half over medium heat. → Return the shrimp to the pan, lower the heat, and melt in cold cubed butter to create a creamy, emulsified sauce. → Garnish with fresh parsley and chives, and serve immediately with crusty bread.
This is a classic Italian-American Shrimp Scampi, featuring extra-large shrimp marinated and cooked in a rich, flavorful sauce of garlic, olive oil, lemon, white wine, and butter. It's a quick and elegant dish, perfect as an appetizer served with crusty bread to soak up every last drop of the delicious sauce.
Pat dry 2 pounds of peeled and deveined shrimp, leaving the tails on. Transfer them to a large mixing bowl.
Add 6 cloves of minced garlic, 1/2 cup of olive oil, and the zest of one lemon (removed in large strips with a peeler) to the bowl with the shrimp.
Stir everything to combine, cover the bowl, and let it marinate in the refrigerator for 2 to 4 hours.
Transfer the entire contents of the marinade bowl (shrimp, oil, garlic, zest) into a cold 12-inch skillet.
Turn the heat to medium-low. Season the shrimp with kosher salt, freshly ground black pepper, and red pepper flakes.
Leaving the tails on the shrimp adds extra flavor to the sauce during cooking.
Rolling a lemon firmly on the counter before cutting and squeezing helps to release more juice.
Using cold butter and adding it over low heat is the key to creating a stable, creamy emulsion that won't separate or become greasy.
Be careful not to overcook the shrimp. Removing them while they are still slightly undercooked and returning them to the sauce at the end ensures they remain tender and juicy.
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