Shrimp: Scampi II
Source: FoodNetwork.com
Perfect for Lent
Ingredients
- 1 lb. large or jumbo shrimp, shelled and deveined (I use Cen Sea peeled & deveined)
- kosher salt and freshly ground black pepper
- 3 Tbls. unsalted butter
- 2 t. minced garlic
- ¼ c. dry white vermouth (or white wine)
- 1 Tbls. freshly squeezed lemon juice (save zest)
- ¼ t. grated lemon zest
- 2 t. finely chopped flat-leaf parsley leaves
- cooked angel hair pasta for 4
Instructions
Rinse shrimp with cold water. Place on a large plate and pat completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced. Season the shrimp with kosher salt and pepper.
Heat a large skillet over medium heat. Add butter to skillet. When the foaming subsides, raise the heat to medium-high heat and invert the plate of shrimp over the skillet so that the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1-2 minutes.
Add the garlic and cook for 1 minute more. Turn the shrimp over and cook for 2 minutes or until pink and cooked through. Transfer to serving bowl or dish.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the lemon zest and parsley into the sauce.
Pour sauce over the shrimp, season with salt and pepper to taste and toss to combined.
Serve over cooked angel hair pasta.
NOTE: Serves 4