Serves 4 with pasta, 8-10 as an appetizer
Scampi literally means “to jump” – cooking these little shrimps on high heat, tossing so as not to burn, causes them to “jump” in the pan!
1-pound large (16-20 count) shrimp, peeled and deveined 2 tablespoons olive oil
2-3 tablespoons salted butter
3-4 garlic cloves, peeled and cracked but left relatively whole
¼ to ½ teaspoon red pepper flakes (less or more to taste)
½ cup white wine or chicken stock, or clam juice (yeh, there is such thing as bottled clam juice and no its not gross – is just seafood stock)
2 tablespoons finely chopped parsley freshly ground black pepper to taste 1 tablespoons lemon juice
Heat a pan on medium heat only – (we are going to start this recipe by gently cooking the garlic until golden) - swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. Stir in the cracked garlic and red pepper flakes.
Sauté the garlic for just about two minutes, until it begins to brown at the edges, and using a slotted spoon, removed garlic to a deep serving platter.
Now, heat pan to medium high, and add the shrimp to the hot pan, being careful not to crowd (this will steam the shrimp), and keep in an even layer. Let cook for 2 minutes, turn shrimp, and turn off heat.
Carefully add the wine, turn pan back on medium high, then bring back to a simmer and stir to coat the shrimp with the sauce of butter, oil, and wine or stock, until shrimp are just pink, about 1 minute more.
Using a slotted spoon, remove the shrimp to the same platter as the garlic. Bring pan to a high simmer and cook for 2 -3 minutes.
Pour hot wine sauce over shrimp and serve hot with crusty bread or over any cooked pasta just add the pasta to the pan of shrimp and sauce and coat well and rewarm pasta. Oh yum.
To adjust this recipe from Italy to France, just substitute sliced shallots for the garlic and a nice dry sherry for the white wine. Easy!