Shrimp Scampi, a quick, easy and light meal that’s delicious served on its own with some crusty bread or with pasta. Just a few simple ingredients will yield a drool worthy meal, shrimp, garlic, butter, wine and lots of fresh parsley. Cooking time is a matter of minutes and in the hot summer limiting time over a hot stove is essential. We’re going to keep you cool and fed! Let’s get started on the best shrimp scampi!

Here’s how to make it:

Shrimp Scampi

serves 3-4 depending on serving size

1 lb large or jumbo shrimp peeled and deveined (I like wild Patagonian red)

3-4 cloves garlic peeled and smashed

1 tbs olive oil

4 tbs butter divided

Juice of 1 lemon

1 tsp lemon zest

1/4 cup good white wine (note: if making with pasta increase wine to 1/3-1/2 cup depending on the amount of pasta)

big handful fresh parsley chopped

pinch salt and pepper

approximately 1/2 lb pasta

Heat 1 tbs olive oil and 1 tbs butter in saute pan. Add the shrimp in one layer careful not to crowd. Sear shrimp on both sides remove from pan continue until all shrimp are seared. (NOTE: shrimp will not be cooked through) set aside.

If making pasta bring water to a boil and salt generously. Cook pasta al dente. While the pasta is cooking add the rest of the remaining butter (3 tbs) to the saute pan, cook the garlic until softened and lightly browned (garlic turns bitter if over cooked). Add the wine and lemon juice, cook down until sauce is slightly thickened, season with salt and pepper to taste. Add the shrimp and lemon zest and continue to cook for only about 1 minute (don’t over cook the shrimp). Add pasta and continue to cook for about another minute just until pasta is coated with the sauce, add the chopped parsley and serve with lemon wedges.

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