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Marguerite Henderson shares how to make shrimp scampi style.
Shrimp With Garlic Butter Sauce
1 pound jumbo shrimp (about 15-20 per pound) peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
2 large cloves garlic, slivered
Pinch of red pepper flakes
¼ cup chopped Italian parsley
½ cup white wine
½ teaspoon kosher salt
Have the shrimp cleaned and place in single layer in ovenproof dish with cut side up (where the intestines have been removed.)
In a medium skillet, heat the oil and butter; add garlic and red pepper flakes, cook on low for 2 minutes, stirring often. Add parsley, wine and salt. Pour the mixture over the shrimp. Heat broiler; place under broiler, about 6″ from heat source and cook for 4-5 minutes until shrimp are pink and cooked through. Serve at once as a first or main course. Serves 4 (allow 5 shrimp per person).
For a main course, toss the shrimp and sauce over 1 pound thin pasta, such as angel hair (cappellini) or thin spaghetti.
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