Shrimp Scampi
* 1 tablespoon of olive oil
* 4 cloves of garlic - minced
* 1/3 cup of dry white wine
* 1/3 cup of clam juice
* 1/4 teaspoon of salt
* 1/8 teaspoon of pepper
* 2 pounds of extra-large shrimp - peeled
* 4 tablespoons of cold unsalted butter
* 2 tablespoons of lemon juice
* 2 tablespoons of fresh parsley - chopped
Heat oil in Dutch oven over medium-high heat until shimmering.
Add garlic and cook until fragrant, about 30 seconds.
Add wine, clam juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; bring to a boil.
Add Shrimp, cover and cook until shrimp are slightly translucent, about 2 minutes.
Reduce heat to medium, stir, cover and cook until shrimp are just cooked through, about 2 minutes.
Using a slotted spoon, transfer shrimp to medium bowl.
Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute.
Whisk butter, 1 Tablespoon at a time, into sauce; stir in lemon juice and parsley.
Season to taste and pour mixture over shrimp in serving bowl.
Serve with lemon wedges.
Adapted From: Cook’s Country
