SHRIMP SCAMPI
4 servings
Made popular by Italian-American restaurants in the 1950s, this dish deserves its status as a classic, and is equally delicious made with the same amount of bay scallops, cut-up cleaned squid, or precooked octopus.
Combine in a large skillet over medium heat:
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
Cook, stirring, until fragrant, about 1 minute. Increase the heat to medium-high and add:
- ½ cup dry white wine or chicken broth
Boil until reduced by half, about 3 minutes. Add:
- 2 pounds large shell-on shrimp, peeled and deveined
Cook, stirring occasionally, until the shrimp are firm and pink, about 5 minutes. Sprinkle with:
- ¼ cup minced parsley
- 1 tablespoon lemon juice
Serve with:
- Crusty bread, Creamy Polenta, or cooked linguine or bucatini