Shrimp ScampiThis quick scampi is perfect over pasta or by itself with fresh-squeezed lemon. It serves 2 as a main course and 4 as an appetizer; and it's easy to double for a crowd.
- 1 pound jumbo shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1/4 cup Dry White Wine
- 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley leaves
- Calories 146
- Total Fat 7 grams
- Saturated Fat 4 grams
- Cholesterol 158 milligrams
- Sodium 713 milligrams
- Total Carbohydrate 2 grams
- Protein 16 grams
Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Divide the shrimp among plates or arrange on a platter and serve.