With Valentine's Day coming up, I thought it was time to update one of my favorite date night recipes-- Buttery Shrimp Scampi!
I know a lot of people may be choosing to have date night at home, which to be honest is my favorite kind of date night!
Michael began making this years ago, and it's always one of his go-to dishes to prepare. Scampi looks and tastes fancy, but without a great deal of effort.
The flavors present are light. White wine, parsley, lemon-- and they cut the rich butter beautifully. A perfect complement.
You will see this recipe calls for 10 cloves of garlic. 10 CLOVES. This is not a typo. The garlic adds varied texture and flavor, but since it is lightly sautéed, any bitterness is cooked out.
This Shrimp Scampi cooks up very quickly, so make sure you have all your ingredients ready to go! I add the parsley right at the end so that it doesn't overcook and it keeps it's bright green color!
Shrimp are an easy protein to decipher doneness. Once they turn completely pink, they are done. If you are still concerned, you can temp them. They should be 145 degrees.
Buttery Shrimp Scampi
- 2 tbsp. olive oil
- 4 tbsp. butter
- 10 garlic cloves chopped
- 1 lb. raw shrimp shells off (tails can stay on)
- ¼ white wine
- ¼ cup fresh parsley chopped
- juice of half a lemon
- ½ tsp. salt
- In a medium-sized skillet heat olive oil and half of the butter (2 tbsp.) on medium heat. Add in chopped garlic cloves and stir until fragrant, about 30 seconds.
- Add in shrimp and cook until they just begin to turn pink. They will need about 2 minutes on each side, so flip after 1-2 minutes.
- After you flip the shrimp, add in white wine and let it reduce for about 2 more minutes.
- Add in the salt, remaining butter, lemon juice, and fresh parsley. Stir to combine. Take off heat.
- Serve with pasta, rice, zoodles, or a chunk of crusty bread!