I am a girl that loves her seafood. How can you be from California and not love fresh fish? Shrimp scampi is one of my favorite ways to eat these delicious little crustaceans. Not only does it taste delicious, but it also has a very elegant appeal to it. If you are a garlic and butter lover then this is right up your alley. I have been making this for years and I was shocked when I made this last week and even my toddler kept asking for more, and more, and more. The little guy just couldn’t get enough. I think it is safe to say he likes shrimp scampi and thankfully doesn’t have a shellfish allergy. Phew! Shrimp scampi is wonderful served over pasta and is just as good when eaten with a green salad and some crusty bread to soak up all the garlicky buttery goodness. This recipe really is quick and easy. Most of your time will be spent cleaning and peeling your shrimp so to help expedite the process I recommend purchasing shrimp that are already cleaned and out of the shell. You might pay a little more, but in my mind it is so worth it.
Note: Cooking time may vary based on the size of the shrimp you use. If serving with pasta I recommend linguine.
1 lb large raw shrimp, peeled and deveined
3/4 c white wine
1/4 c olive oil
1/2 c butter
3 tbsp garlic, minced
1/4 tsp paprika
salt to taste
1/2 tbsp parsley
grated parmesan cheese
- In a large skillet over medium heat combine wine, olive oil, butter, and garlic. Bring just to a boil.
- Allow sauce to simmer for 3–4 minutes to reduce.
- Add in paprika, salt, and shrimp.
- Cook for 6–7 minutes or until shrimp turns pink. Be sure not to overcook.
- Mix in the chopped parsley and remove from heat.
- If serving over pasta pour a good amount of the sauce into your pot of cooked, drained pasta and toss to coat.
- Spoon the shrimp over pasta or onto a serving dish, top with more sauce, and finish off with a liberal amount of parmesan cheese.