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Shrimp: Sauteed Scampi

Source of Recipe


The Seattle Times






List of Ingredients



• 1-1/2 lbs. scampi
  
• About 2 Tbsp olive oil
  
• 1 medium clove garlic, peeled and minced
  
• 1 medium shallot, peeled and minced
  
• 1/2 cup dry white wine
  
• 1/4 tsp salt
  
• Freshly ground black pepper
  
• 1 Tbsp butter
  
• 1 Tbsp minced parsley
  






Instructions



1. Peel and devein scampi. Refrigerate until ready to use.
   
   
2. Assemble all remaining ingredients. In a large, heavy skillet, heat 2 teaspoons olive oil at a time over medium-high heat. Saute scampi in 3 batches, just until pink and lightly curled; transfer to a plate.
   
   
3. Place garlic, shallot and wine in the skillet and cook down over medium-high heat until reduced by half. Add salt and pepper. Remove from heat and swirl in butter. Stir scampi back into the pan and heat through for about 2 to 3 minutes. Stir in parsley and serve on warm plates.
   
   Makes 6 servings.