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
Ingredients:
- 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
Directions:
- 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.
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