Mmmm...buttery, garlicy shrimp...who doesn't love that? This quick, simple meal is so savory and flavorful. If you're a garlic lover, like my family, then you're sure to love this recipe. I guarantee it will be a staple in your home once you try it...it certainly is in mine. I decided that I will now never order shrimp scampi in a restaurant - this recipe is sure to top it! It can be served as it is (without pasta) as an appetizer, but I served this over pasta with a side salad and garlic bread for dinner. Yum yum yum! Such a perfect meal.
Yield: about 4 servings
6 tablespoons unsalted butter, softened
1/4 cup olive oil
6 medium-large garlic cloves, minced
1 tablespoon minced shallots
2 tablespoons minced fresh chives
salt and freshly ground black pepper to taste (I recommend adding lots of each, mainly salt)
1/2 teaspoon paprika
2 pounds large shrimp - peeled and deveined
Preheat oven burner for medium high heat.
Place 2 tablespoons of the butter and 1 tablespoon of the olive oil in the preheated skillet. Cook until shrimp are pink and fully cooked through, about 6-7 minutes.
Once cooked, set skillet aside and add the remaining 4 tablespoons butter, 3 tablespoons olive oil, garlic, shallots, chives, salt, pepper, and paprika.
Set the burner for low heat, wait a minute or two for the burner to reach the low setting, and return skillet to burner. Stir mixture until everything is well combined and butter is completely melted.
Let sit with the lid covered for at least 15 minutes before serving. Serve over pasta if desired.