Classic shrimp scampi

This is a basic, easy, grilled shrimp recipe from New York Times. I paired it with the summer swash casserole on this blog, and bread with pesto. It was awesome. 

"Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. 

This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires." (I used basic frozen small to medium shrimp that was shelled and deveined)

Step 1 

2 tablespoons extra­ virgin olive oil

2 TB butter

2 cup dry white wine or broth 

4 garlic cloves, minced 

3⁄4 teaspoon kosher salt, or to taste 

1⁄8 teaspoon crushed red pepper flakes or to taste

Freshly ground black pepper 

1 3⁄4 pounds large or extra­ large shrimp, shelled 

1⁄3 cup chopped parsley 

Freshly squeezed juice of half a lemon 

Cooked pasta or crusty bread 

Step 1 In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by

half, about 2 minutes.

Step 2 Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.