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Shrimp Scampi

1 LB U16-20 shrimp deveined and peeled, dried well
1 tablespoon olive oil
3 tablespoons butter
2 garlic cloves, minced
Pinch red chili flake
Juice of 1 lemon
¼ cup white wine
1 cup chicken stock
¼ cup parsley, chopped fine
Salt and freshly ground black pepper, to taste
Panko toasted in olive oil until golden brown, for serving

Heat the oil and 1 tablespoon of butter in a large skillet over medium heat and cook the shrimp for about 1 minute per side, Add the garlic and chili flake for 1 minute, add the white wine, reduce by half. Add the lemon and chicken stock. Remove the shrimp and place them on a plate. Add the parsley and butter to the sauce and swirl until it coats the back of a spoon; season with salt and pepper and spoon over the shrimp. Top with the toasted panko.