Shrimp Scampi
Prep Time 50 MinCook Time 10 Min
This classic dish is time-honored and foolproof, and with our Key West pink jumbo shrimp, it just got even juicier.
INGREDIENTS
4 Garlic Cloves, 2 crushed and 2 thinly sliced
1 tsp. WFF Pink Himalayan Salt
¼ tsp. WFF Crushed Red Pepper
½ Cup Dry White Wine
1 Tbsp. Lemon Juice
4 Tbsp. Unsalted Butter, cut in 4 equal parts
2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Lemon Zest
1 WFF French Baguette (warmed in oven)
LET'S GET COOKING!
Bake baguette according to directions on the package. Keep warm.
Peel and devein the shrimp, leaving tail-on. In a medium bowl, mix 2 Tbsp. olive oil, 2 cloves crushed garlic and salt. Add shrimp, toss, cover and refrigerate for 30 minutes.
In a large skillet, heat the remaining 2 Tbsp. of olive oil over medium-high heat. Add shrimp and cook for 1 minute per side, stirring often and being careful to fully cook the shrimp and not to burn the garlic. Transfer to a plate with a slotted spoon.
Add the 2 cloves sliced garlic and crushed red pepper to skillet and cook for 1 minute, or until fragrant. Add wine and lemon juice, stirring often and simmer until reduced by half. Lower heat and add butter. Swirl pan until butter is just melted, about 2 minutes.
Put shrimp and its cooking juices back into the skillet. Toss to coat with sauce and continue cooking until shrimp are cooked, about 2-3 minutes.*
Transfer to a plate and garnish with parsley and lemon zest. Serve with warm crusty baguette.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F