Recipe: Simple Shrimp Scampi

Simple Shrimp Scampi

2 tbsp. olive oil
2 lbs. large shrimp (peeled and deveined) (21 to 25 per pound)
3 tbsp. unsalted butter
4 cloves garlic (minced)
2 tbsp. lemon juice
1 tbsp. dry vermouth
2 tbsp. minced fresh parsley leaves
1 pinch cayenne
Salt (to taste)
Ground black pepper (to taste)

Heat a skillet over high heat until hot, about 2 to 3 minutes. Add 1 tbsp. oil and swirl to coat bottom of pan. Add 1 lb. shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to a bowl. Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tbsp. butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tbsp. butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

*Johnna's tip: We took a dip off the beaten path and topped brown rice with this shrimp scampi recipe. Not a great idea, but not a horrible idea. We decided we should just stick with a linguine or angel hair pasta next time we try scampi. Pair with a good glass of wine and enjoy!

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