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Pan Roasted Scampi
1 lb. fresh extra large shrimp in shells
1 T. olive oil
1 T.butter
4 cloves garlic, minced
1/4 t. crushed red pepper
1/4 cup dry white wine
1 T. coarsely chopped flat leaf parsley
Ground black pepper
Peel and devein shrimp, leaving tails intact. Butterfly shrimp. Rinse shrimp and pat dry with paper towels. IN large skillet over medium high heat, combine olive oil and butter. When butter foams, add garlic and crushed red pepper. Cook about 1 minute or until garlic is soft, but not brown. Add shrimp to the pan with cut sides opened. Cook about 2 minutes per side or until shrimp are opaque turning once. Add wine; cook and stir ;until wine evaporates. Sprinkle with parsley and if desired, black pepper. Serve at once. Makes 4 servings.
1 T. olive oil
1 T.butter
4 cloves garlic, minced
1/4 t. crushed red pepper
1/4 cup dry white wine
1 T. coarsely chopped flat leaf parsley
Ground black pepper
Peel and devein shrimp, leaving tails intact. Butterfly shrimp. Rinse shrimp and pat dry with paper towels. IN large skillet over medium high heat, combine olive oil and butter. When butter foams, add garlic and crushed red pepper. Cook about 1 minute or until garlic is soft, but not brown. Add shrimp to the pan with cut sides opened. Cook about 2 minutes per side or until shrimp are opaque turning once. Add wine; cook and stir ;until wine evaporates. Sprinkle with parsley and if desired, black pepper. Serve at once. Makes 4 servings.
Tags: shrimp
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