Its my husband’s 39th birthday today, and for dinner he requested jumbo shrimp with some sides. I was happy to oblige! We don’t do seafood very often around here, but we both love it, so any excuse we have I’ll take.
Shrimp scampi is my favorite way to have shrimp, and its so easy to make. I’ve tried a lot of different scampi recipes over the years, and though a lot of trial and error, this is the one I’ve came up with that is my favorite.
Start off by buying the biggest shrimp you can get your hands on. If it isn’t deveined, please do so. Also remove the shells, leaving the tails on. Keep those shells though!
Melt 2 TBSP of the butter in a non-stick pan. Add the garlic and cook for about 2 minutes. Add in the wine and the shrimp shells.
Cook over medium heat until the sauce is reduced and the shells are cooked and pink.
Remove the shells and add in the rest of the butter. Allow to melt and add in seasonings. Add in shrimp and cook until pink and no longer opaque. Add lemon juice during the last 2 minutes of cooking.
Serve as is, or with a side of pasta. The sauce is perfect poured over the pasta as an accompaniment. We chose to have this with a little wild rice pilaf.