Quick and easy Shrimp Scampi made in just minutes. Restaurant worthy!
Keyword: shrimp scampi
1poundlarge shrimppeeled and deveined
2tablespoonsolive oilI use California Olive Ranch
2Meyer lemonszest and juice (I used Sunkist)
1/2cupdry white wineI used Pinot Grigio
1/4cupchicken stockor vegetable stock
1/4cupchopped fresh parsley
salt and pepper
Spread the shrimp on a paper towel and blot to dry. Season with salt and pepper.
In a large sauté pan, heat 1 tablespoon of the butter and olive oil over medium-high heat until the butter is melted and frothy. Add the shrimp to the pan and cook for 2 minutes or until bright pink. Turn the shrimp over and cook an additional two minutes. (Do not crowd the pan, you may need to cook the shrimp in two batches.) Transfer to a plate and set aside.
Add the garlic and zest to the pan and cook for 1 minute, stir in the wine, lemon juice, stock and remaining butter and bring the mixture to a boil. Continue cooking for an additional 2-3 minutes until the sauce is reduced by half.
Add the shrimp and parsley back to the pan tossing to coat with the sauce. Season with salt and pepper to taste.