More Great Recipes: Main Dish | Shellfish | Stove

Shrimp Scampi-Style

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Member since 2006

Serves 8 | Prep Time | Cook Time 15 to 20


24 large shrimp (about 1-1/2 pounds total)
1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1/3 cup minced shallots
2 cups dry white wine
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 teaspoons snipped fresh thyme

Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt.

Set aside.

n a large skillet, combine butter and olive oil. Heat over medium heat.

Add garlic; cook and stir for 1 minute.

Add shallots; cook and stir until tender, about 3 minutes.

Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling.

Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally.

Remove shrimp with a slotted spoon; cover and keep warm.

Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.

Return shrimp to skillet and toss gently to coat with liquid in skillet.

Transfer to a serving dish; serve warm.

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