The Easiest, Garlickyist (?) Shrimp Scampi.

Recipes like this are probably why there are no vampires in Italy...

If you add a little more wine, you'll have extra sauce to soak up with some crusty bread!

Make sure you marinade the shrimp for an hour before cooking, this step is crucial!

February 8, 2019

OK, I've tried a bunch of different ways to make this really simple dish, this one is the easiest, and the serious garlic flavor from the marinade before cooking is amazing!

Here is the recipe, it should serve four, I served mine over thin spaghetti:

5 garlic cloves, 3 grated, 2 thinly sliced

1 teaspoon kosher salt

3 tablespoons olive oil, divided

1.5 pounds large shrimp, peeled, deveined, tails on or off

1/4 teaspoon red pepper flakes

1/2 cup dry white wine

2 tablespoons fresh lemon juice

¼ cup (½ stick) unsalted butter

3 tablespoons chopped parsley

Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.