Summer/Spring Shrimp Scampi
This is such an EASY dish. I mean it. Anyone can make it and impress their friends and familes. It is perfect for a weeknight or for a weekend meal entertaining friends. You can always serve with a crusty loaf of bread and EVOO too.
Recipe is originally from NYTcooking, but I have tweaked it a little to make my own. Enjoy.
xx
Angelica
Summer/Spring Shrimp Scampi
Ingredients
2 pounds shrimp, peeled and deveined
Salt & pepper
4 tbsp olive oil
2 pints cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
10 garlic cloves, minced
½ teaspoon red-pepper flakes
1/2 cup dry white wine
4 tablespoons fresh lemon juice (from 2 lemons), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces (or ghee!)
Torn basil leaves for the garnish
Instructions
Pat the shrimp very dry and season with salt and pepper. In a large skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate. You may need to do this in batches.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through.
Remove from heat, add the basil, season to taste with salt and pepper, and serve with extra lemon for squeezing over!
*I also like it with parmesan cheese bc duh!
MANGIA BENE!