This is a super-fast dinner, that is awesome served with some fresh corn on the cob. In the freezer section of Day’s Market they have frozen shrimp that are peeled and deveined with the tails on. All the work is done for you. To thaw them just put into a strainer and rinse them under cool water until thawed, about 4-5 minutes. Pat them dry with a paper towel before adding them to the pan.
Shrimp Scampi with Garlic Toast
3 Tablespoons olive oil
3 Tablespoons butter
5 cloves of garlic, chopped
Pinch Red pepper flakes
4 Slices of crusty French bread
2 pounds large shrimp, peeled and deveined with tails on
¾ cup dry white wine OR chicken broth
Grated zest and juice of ½ lemon, cut remaining ½ lemon into wedges for serving
1-2 Tablespoons chopped fresh parsley
Additional 1 Tablespoon Butter
Preheat the oven broiler or toaster oven. In an ovenproof skillet heat the olive oil and the butter over medium heat. Add the garlic, salt, and red pepper flakes. Cook 1 to 2 minutes, remove from heat.
With a pastry brush put the butter mixture on both sides of the bread. Arrange bread onto a baking sheet. Broil the bread until toasted on both sides, about 1 minute per side. Set aside.
Place the skillet with the garlic mixture over high heat. Add the shrimp and toss to coat, cook until the shrimp are pink, about 3 minutes. Transfer the shrimp to the bowls. Return the skillet to high heat and add the wine, zest, and lemon juice. Boil the liquid until slightly thickened, about 2 minutes. Stir in the parsley and whisk in the remaining 1 tablespoon of butter and simmer about 1 more minute, pour over the shrimp. Serve with lemon wedges and toasted bread to dip into the sauce.
* You can also serve over cooked spaghetti noodles instead of the bread.
* GF use Gluten Free Bread or GF Spaghetti