4

Shrimp Scampi

Total Time
36 min
Prep
20 min
Cook
16 min
Serves
4
Difficulty
Moderate
Make this classic Italian recipe at home for a fraction of the fat and calories. It’s fantastic, especially when served with bread or pasta.
Ingredients

olive oil

1½ tsp

garlic clove(s)

2 medium clove(s), minced

uncooked shallot(s)

1½ Tbsp, finely chopped

white wine

¼ cup(s), divided

fresh lemon juice

1 Tbsp, divided

fresh parsley

2 tsp, fresh, minced

fresh tarragon

1 tsp, minced

fresh thyme

1 tsp, fresh, minced

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

regular butter

2 Tbsp, at room temperature

uncooked shrimp

1¼ pound(s), jumbo-size, shelled and deveined*

Instructions

  1. Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
  2. In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
  3. Preheat oven to 475°F.
  4. Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
  5. Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.
Notes
Perfect for company, this dish looks great and is easy to prepare—especially when assembled in 4 individual oven-proof dishes. Make the butter ahead of time and have your shrimp already cleaned and on ice. When company arrives, just assemble the ingredients in a baking dish (or dishes) and pop in the oven.*You can leaves the tails on if you prefer.

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