Shrimp Scampi
“Scampi" by itself is a dish of Norway Lobster also called Dublin Bay Prawn served in garlic butter, dry white wine and Parmesan Cheese and is usually served with bread or over pasta or rice. The term ‘Shrimp Scamp’ is a style of preparation and with variants of ‘Chicken’, ‘Lobster’ or ‘Scallop’. This recipe uses the traditional ingredients and is a fresh, delectable dish.
Course Main Course
Cuisine Italian
- 1 lb Large Shrimp Peeled & Deveined
- Kosher Salt To Taste
- Freshly Ground Black Pepper To Taste
- 2 tbsp Olive Oil
- 3 tbsp Garlic Minced
- 1 cup Dry White Wine
- 1 tbsp Worcestershire Sauce
- 4 tbsp Lemon Juice
- 1/4 cup Chicken Broth
- 4 tbsp Butter
- 2 tbsp Fresh Parsley
Lightly seasoned the shrimp all over with salt and pepper.
Heat the oil in a large skillet over medium high heat.
Add the garlic and sautee briefly. Add the shrimp and sautee until pink and fully cooked about 3 - 5 minutes. Transfer cooked shrimp to a paper towel lined plate.
In the same pan add the wine, Worcestershire sauce, lemon juice and stock. Bring to a boil, reduce heat to medium low and simmer until liquid is reduced by half, approximately 6 - 7 minutes.
Whisk in butter and season to taste with salt and pepper. Return shrimp to pan to reheat, tossing to coat well with sauce for about a minute.
Sprinkle with parsley and serve over spaghettini or angel hair pasta.