Description
Lemon and garlic shrimp with a hint of red pepper. Perfect with crusty bread to soak up the delicious sauce.
Ingredients
Units
- 2 lbs (907 g) medium shrimp
- 3 tbsp olive oil (or butter, melted)
- 4 cloves garlic, minced
- zest of one lemon
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
- juice of one lemon
- 1/4 cup (60 ml) chopped parsley
Instructions
- Combine shrimp, 2 tablespoons olive oil or melted butter, garlic, lemon zest, crushed red pepper, and salt in a large bowl.
- Marinate for 2 hours, or up to overnight.
- In a large skillet, add 1 tablespoon olive oil or butter over medium-high heat.
- Add shrimp once the oil is hot.
- Cook for 3-4 minutes per side, until shrimp is white and opaque.
- Remove from heat once cooked.
- Top with fresh lemon juice and parsley.
Notes
- For a richer flavor, use butter instead of olive oil, or a combination of both.
- To prevent overcooking, ensure shrimp are thoroughly dry before adding them to the hot pan.
- Store leftover scampi in an airtight container in the refrigerator for up to 2 days; the sauce will thicken slightly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 150